Master Wok Chef

Master Wok Chef (10+ Years Experience)

Position: Master Wok Chef Position Type: Full-Time Department: Culinary / Kitchen Line

Reports To: Executive Chef / Head Chef

About the Role

We are seeking an exceptionally skilled and passionate Master Wok Chef with a minimum of 10 years of experience in high-volume, professional Asian kitchens. In this role, you will lead our new wok station, serving as the authority on high-heat stir-fry execution, flavor profile development, and prep management.

The ideal candidate possesses absolute mastery of Wok Hei (breath of the wok), high-BTU burner operation, and advanced Chinese/Asian culinary techniques. You will play a crucial role in bringing our new wok menu to life while upholding rigorous quality, speed, and food safety standards.

Key Responsibilities

Wok Station Execution & Production

Command high-BTU wok burners to deliver authentic, high-heat stir-fries, sours, braises, and flash-fried dishes with precision.

Achieve signature Wok Hei flavor profiles across all menu items without scorching or compromising ingredient integrity.

Execute ticket orders efficiently under high pressure, maintaining output speeds of 1–3 minutes per wok dish during peak service.

Operate multiple wok stations concurrently during rush periods.

Prep, Quality Control & Station Management

Oversee and execute essential mise en place, including meat velvetting, par-cooking noodles, batching aromatics, and sauce preparation.

Maintain strict standards for portion control, protein yield, and plating aesthetics.

Collaborate with executive leadership on menu testing, seasonal specials, and recipe standardization.

Train and mentor junior line cooks and prep station staff in wok techniques and efficiency.

Hygiene, Safety & Equipment Maintenance

Inspect, season, and maintain carbon steel/cast iron woks and specialized wok range systems daily.

Adhere strictly to HACCP guidelines, food temperature monitoring, and cross-contamination prevention protocols.

Maintain a clean, organized, and sanitary station throughout prep and live service.

Qualifications & Skills

Experience: Minimum of 10 years of professional culinary experience specializing in wok cookery within high-volume Asian restaurants.

Core Mastery: Deep technical knowledge of oil smoke points, passing through oil (guo you), flash-frying (bao), starch slurry thickening, and sauce emulsification.

Ingredient Expertise: Comprehensive understanding of traditional Asian condiments, soy sauces, vinegars, fermented pastes, chili oils, and fresh aromatics.

Physical Stamina: Ability to stand for long periods and continuously handle heavy woks (3–5 lbs) over extreme heat in a fast-paced environment.

Communication: Strong teamwork ethic, kitchen line communication skills, and ability to coordinate timing with other stations.

What We Offer

Competitive compensation based on experience.

Opportunity to lead and shape a brand-new wok program.

Meal discounts and staff benefits.

Growth and leadership opportunities within an expanding culinary team.

How to Apply

Please submit your resume and a brief summary of your culinary background. Qualified candidates will be invited for an initial interview followed by a practical cooking evaluation (stage) testing classic wok techniques (e.g., Dry-Fried Beef Chow Fun, Egg Fried Rice, Velvetting & Sauce Execution).

Pay: $26.00 - $32.00 per hour

Work Location: In person