Chef / Head Cook — Regional Thai Cuisine Enjoy Thai Cafe Henderson, NV Job Details Full-time $19.83 an hour 1 day ago Qualifications Banquet chef experience Line cook experience Pastry chef experience Head chef experience Sous chef experience Full Job Description Essential Duties and Responsibilities 1. Direct daily back-of-house operations for a full-service kitchen; participate hands-on in the preparation, seasoning, and cooking of all menu categories. 2. Produce all house curry pastes and sauces from scratch — red, green, yellow, panang, and pineapple curry pastes; nam prik pao (Thai roasted chili paste); sam rot (three-flavor) sauce; tamarind sauce; peanut sauce; and jeow dipping sauce — using traditional mortar-and-pestle and dry-roasting technique. 3. Execute the restaurant's signature and regional dishes to specification, including but not limited to: Khao Soi (Northern Thai / Lanna coconut curry with egg noodles, pickled mustard greens, and crisp noodle garnish); Thai boat noodles (long-simmered aromatic beef broth); Po Tak (spicy seafood hot pot with galangal, lemongrass, and kaffir lime leaf); Larb (with hand-toasted khao khua rice powder); Som Tam (green papaya salad, pounded to order); Isan-style beef jerky with jeow ; Southern Thai-style marinated chicken wings ; crispy half duck — golden roast with jalapeño black sauce and crispy duck red curry; Thai herb shrimp clay pot ; and hand-made roti . 4. Maintain a calibrated 1-through-5 house spice scale so that heat level is reproducible across cooks, shifts, and dine-in versus takeout tickets. 5. Prepare Thai-Chinese menu items using proper high-heat wok technique ( wok hei ) — chow mein, cashew nut stir-fry in chili paste, crispy orange chicken, pad woon sen, and clay pot glass noodles. 6. Adapt dishes for vegan, vegetarian, and gluten-free guests on request without loss of flavor profile — including correct substitution for fish sauce, shrimp paste, and oyster sauce, and safe handling of shellfish, peanut, and gluten allergens. 7. Break down and portion whole ducks, whole fish, catfish fillets, and primal cuts; manage yield and trim utilization. 8. Plan and cost menu items; recommend pricing; develop seasonal and special items. 9. Order and receive product, including sourcing Thai and Southeast Asian specialty ingredients (galangal, kaffir lime, holy basil, pickled mustard green, palm sugar, Thai chilies, and fermented and non-fermented fish sauces) from importers and specialty distributors; inspect for quality and substitute appropriately when items are unavailable. 10. Control food cost, manage inventory and par levels, minimize waste, and keep production and purchasing records. 11. Supervise, schedule, train, and evaluate line cooks and prep staff; write and maintain prep lists, recipe cards, and station standards; step in on any station as needed. 12. Enforce food safety and sanitation standards, including temperature logs, cooling and reheating procedures, and cross-contamination controls, consistent with Southern Nevada Health District requirements; lead the kitchen through health inspections. 13. Coordinate with front-of-house on timing, modifications, allergen tickets, and guest feedback.

Pay:

$19.83 per hour Expected hours: 40.0 per week

Work Location:

In person