Position Summary

The Cook / Back of House Team Member is responsible for preparing and cooking menu items according to company recipes, food safety standards, and operational procedures. This position supports a high-quality guest experience by ensuring food quality, consistency, cleanliness, and kitchen efficiency. The Cook works collaboratively with restaurant team members to maintain a safe, organized, respectful, and productive kitchen environment while upholding Leeann Chin standards.

Essential Job Functions and Responsibilities

Food Preparation and Production

• Prepare, cook, and assemble menu items according to approved recipes, portion standards, and presentation requirements.
• Operate assigned cooking stations, including wok, fryer, grill, steam table, and preparation stations, when trained and authorized.
• Prepare ingredients, portion products, and maintain adequate station inventory throughout each shift.
• Follow batch cooking procedures and production schedules to maintain product freshness, quality, and consistency.
• Ensure all food products meet company quality standards before being served to guests.

Food Safety and Sanitation

• Comply with all federal, state, local, and company food safety requirements.
• Follow proper handwashing, hygiene, illness reporting, and safe food handling procedures.
• Monitor food temperatures and follow proper storage, holding, cooling, reheating, labeling, dating, and rotation procedures.
• Prevent cross-contamination by following approved food handling and sanitation procedures.
• Clean and sanitize equipment, utensils, workstations, and food-contact surfaces as assigned.
• Report food safety concerns, equipment malfunctions, accidents, injuries, or unsafe conditions to management immediately.

Kitchen Operations

• Maintain a clean, organized, stocked, and safe work environment.
• Stock, rotate, and store products using First-In, First-Out (FIFO) inventory practices.
• Assist with receiving deliveries and verifying product quality as directed.
• Follow opening, shift, and closing procedures accurately and on time.
• Support efficient kitchen operations during peak business periods.
• Communicate product shortages, equipment concerns, safety risks, and operational needs to management.

Teamwork and Communication

• Work collaboratively with kitchen and front-of-house team members.
• Demonstrate professionalism, respect, and positive communication with coworkers and leadership.
• Participate in required training, meetings, and development opportunities.
• Support company culture, operational standards, and guest satisfaction goals.
• Perform other job-related duties as assigned based on business needs.

Qualifications

• Must meet the minimum age requirements permitted by applicable Minnesota and federal labor laws.
• Ability to read, understand, and follow recipes, procedures, and safety guidelines.
• Ability to work effectively in a fast-paced restaurant environment.
• Ability to work independently and as part of a team.
• Strong attention to detail and commitment to food quality, cleanliness, and safety.
• Comfortable working with various ingredients, including meats, seafood, vegetables, sauces, spices, and allergens.
• Reliable attendance and ability to work a flexible schedule based on business needs.