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.
- 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.
- 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.
- 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.
- 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.
- 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.
