Sobre este rol
About the Role:
Tanuki River Landing LLC is looking for a skilled and passionate Wok Cook to join our culinary team in Miami, FL! This is an exciting opportunity to bring high-energy, high-heat cooking to life in a fast-paced kitchen environment where your wok skills will truly shine.
Responsibilities:
- Execute high-volume wok cooking with speed, precision, and consistency during service
- Prepare stir-fry dishes, sauces, and wok-based menu items according to restaurant recipes and standards
- Maintain proper heat control and seasoning techniques to deliver authentic, flavorful dishes
- Ensure mise en place is fully prepped and station is organized before each service
- Collaborate with kitchen team to maintain smooth, efficient line operations
- Adhere to food safety, sanitation, and hygiene standards at all times
- Assist with receiving, storing, and rotating ingredients as needed
Requirements:
- Proven experience as a Wok Cook or similar role in a professional kitchen
- Strong command of wok techniques including stir-frying, sautéing, and sauce reduction
- Ability to work efficiently in a high-heat, fast-paced kitchen environment
- Solid understanding of food safety and sanitation practices (ServSafe a plus)
- Reliable, punctual, and a strong team player with a positive attitude
- Ability to stand for extended periods and lift up to 50 lbs
- Flexibility to work evenings, weekends, and holidays as needed
About Us:
Tanuki River Landing LLC is a dynamic dining destination in the heart of Miami, FL, known for delivering bold flavors and an unforgettable guest experience. Our team is passionate about quality, creativity, and hospitality — making it a place where talented culinary professionals love to grow and thrive.
National pay for line cooks
National pay for line cooks
$36,420median, full year
About$17.51/hr. Top 10 percent earn$51K+.
BLS Occupation35-2014Cooks, Restaurant, May 2024. Source
Requisitos
- Wok cooking
- Stir-frying
- Sautéing
- Sauce reduction
- Heat control
- Seasoning techniques
- Mise en place
- Food safety
- Sanitation
- Hygiene standards
- High-volume cooking
- Kitchen operations
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