Wok Cook
Duties and Responsibilities:
- Manage the quality of food items.
- Cook and plate all wok-cooked items according to recipe specifications and standards.
- Weigh and measure ingredients accurately.
- Prep & restock station when necessary.
- Follow all SNHD food and sanitation guidelines.
- Must have a Food Handler Safety Card in Nevada.
- Handle and store food products correctly (FIFO).
- Must be able to assist with cleaning and sanitation projects.
- All other duties as assigned.
- Must have at least 1-year of wok-cooking experience.
- Must be able to wok-cook and stand for extended periods of time.
- Candidates must be able to bend and lift to 50 lbs.
- Must be a team player and have a positive attitude.
- Familiarity and knowledge of Asian cuisine and ingredients preferred.
- Candidate must be able to work a flexible schedule and be able to work weekends and holidays.
Before the James Beard Award and the Gourmet Magazine review, Lotus of Siam was a small little hole in the wall located in Commercial Center in Las Vegas. November 1999 was the month Chef Saipin and her husband Bill took over Lotus of Siam. Since then, Thai food became an adventure for those willing to step out of their comfort zones for Asian Cuisine. Chef Saipin’s distinct cooking has been passed down from generations after generations, from both her grandmothers and her husband’s grandmothers. Her northern style cooking has opened America into the “Northern” world of Thailand, away from the Bangkok style of sweet and tang. The northern menu consists of hearty herbs and spices, along with Thai style stews and coconut-less curries. Through her set menu’s, our guest can dine and enjoy recipes from over 100 years in the Chutima family.
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