Leeann Chin, Inc-Back of House Team Member

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.

Essential Job Functions and Responsibilities Food Preparation and Production 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. Food Safety and Sanitation 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. Kitchen Operations 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. Teamwork and Communication 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. Qualifications 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.