Responsible for day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Keep a solid commitment for guest, staff and professional needs. Ensures food quality and guest satisfaction. Monitor, train and develop employee's skills Monitor production and quality levels of all food products, both incoming and outgoing Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product Maintain open and daily communication with staff and management Assist the Executive Chef and other Restaurant Chefs as needed Develop and implement ongoing education programs for sanitation and safety Plan meals based on implemented menus Research and development for menus and recipes Responsible for food preparation Must be able to read budget and financial spreadsheets Inspect all shift employees as to adherence to dress code, sanitation, and work habits Establish and maintain effective working relationships with team members and guests Supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely, and problem solve using independent judgment and decision-making skills Check all storage areas daily communicating any problems in food storage, receiving, handling, and temperature control Conduct inventory and place food orders as needed Uphold sanitation guidelines as set by Washoe County Health Dept Maintain including food quality, sanitation, safety, and hygiene Exemplify our core values, family style service, our mission and vision Exemplify our DEI (diversity, equity, inclusion) culture Performs other job-related duties as assigned Knowledge of use, cleaning, and break down of equipment Ability to maintain a consistent work speed under normal conditions Ability to maintain working relationships with coworkers Always challenge staff with culinary ideas and industry trends Must be creative, innovative and assertive Must be able to maintain high level of professionalism Excellent knowledge of Line Cook positions Must be able to work all positions in the kitchen Ability to follow standardized recipes as well as improvise Knowledge of various preparation methods Excellent knowledge of plate presentation Awareness of waste control Knowledge of all kitchen equipment and utensils Knowledge of proper product rotation procedures Must be able to read, write, and verbally communicate effectively in English Knowledge of use, cleaning, and breakdown of equipment Current Serve-Safe certification

High School diploma or equivalent

ADDITIONAL REQUIREMENTS

Work may be performed in an area, which may be unusually noisy and crowded Mobility to include bending, reaching, prolonged standing and walking, accessing and lifting items from floor level to six feet high Normal sense of smell, touch, sound and vision range Eye/hand coordination and manual dexterity Work area is subject to variable temperatures May be subject to smoking environment and moderate noise Good working knowledge of computer software to include MS Word, Excel General office experience preferred

Must have minimum 5years experience in high volume, 24 hour restaurant with emphasis in breakfast, lunch, and dinner. Have a working knowledge of Chinese cuisine. Must be willing to work varied shifts and schedules.

GUEST SERVICE

(INTERNAL/EXTERNAL)

STANDARDS

Employee is required to meet and deliver our core values, service standards, and family style service.

PERFORMANCE REQUIREMENTS

Must have the ability to provide internal/ external guests with service excellence, have excellent communication skills and observation skills, and have an easygoing demeanor to ensure a fun and safe environment for our guests. Above average speech - both speaking and reading/writing English. Need excellent interpersonal skills. Work requires schedule flexibility which may include days off, nights, weekends, holidays, and overtime as needed.