Cook-BOH Team Member Locations

Pei Wei Asian Diner, LLC-Back of House Team Member

#EGCOOK

Multiple Locations

The Back of House Team Member (Cook) is responsible for preparing high-quality food in accordance with company recipes, food safety standards, and operational procedures. This position plays a critical role in ensuring food quality, kitchen cleanliness, safety, and an exceptional guest experience. The Cook works collaboratively with restaurant team members to maintain efficient kitchen operations while supporting Pei Wei Asian Kitchen standards for quality, service, and cleanliness.

• Prepare, cook, and assemble menu items according to approved recipes, portion standards, and presentation requirements.
• Ensure all menu items meet company quality, consistency, and food safety standards.
• Maintain adequate product levels and stock assigned workstations throughout the shift.
• Follow established cooking procedures, production schedules, and operational guidelines.
• Accurately prepare guest orders, including modifications related to allergies, dietary restrictions, or special requests.

• Follow all food safety, personal hygiene, sanitation, and health standards.
• Properly handle food products, equipment, cleaning chemicals, and kitchen tools.
• Maintain required Food Handler certification when applicable.
• Follow procedures designed to prevent cross-contamination and foodborne illness.
• Report food safety concerns, injuries, accidents, or unsafe conditions immediately.

• Wash dishes, utensils, and cooking equipment.
• Sweep, mop, and maintain kitchen floors and work areas.
• Clean and sanitize food preparation surfaces and equipment.
• Maintain cleanliness of storage areas, workstations, and common areas.
• Dispose of waste according to company procedures.

• Work cooperatively with team members to ensure smooth restaurant operations.
• Support guests by providing accurate information regarding menu items, ingredients, spice levels, and preparation methods when needed.
• Demonstrate professionalism, teamwork, and respect in all interactions.
• Perform other duties as assigned to support restaurant operations.

• Ability to work in a fast-paced restaurant environment.
• Ability to read, write, and perform basic math functions.
• Ability to follow written and verbal instructions.
• Ability to work independently and as part of a team.
• Commitment to food quality, cleanliness, and guest service.
• Previous restaurant, food preparation, or line cook experience preferred.
• High School Diploma, GED, or equivalent preferred.
• Food Handler Certification, Serv Safe Certification, or equivalent food safety training preferred or required where

• Knowledge of food preparation, cooking techniques, and kitchen safety procedures.
• Ability to prepare menu items within established quality and timing standards.
• Understanding of allergy awareness and ingredient modification procedures.
• Strong time management and organizational skills.
• Ability to multitask while maintaining accuracy and attention to detail.
• Ability to safely operate kitchen equipment and tools.
• Strong teamwork and communication skills.

• Accountability
• Adaptability
• Attention to detail
• Communication
• Dependability
• Food safety focus
• Guest service orientation
• Problem solving
• Teamwork
• Time management

• Stand and walk for extended periods, typically 4-10 hours per shift.
• Frequently bend, reach, twist, stoop, balance, and perform repetitive motions.
• Lift, carry, move, push, and pull up to 30 pounds regularly.
• Use hands and fingers to operate kitchen equipment, utensils, and cleaning tools.
• Work safely around hot surfaces, steam, sharp objects, cleaning chemicals, and commercial kitchen equipment.
• Maintain visual and auditory awareness necessary to safely perform job duties.
• Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.

• Work is performed in a fast-paced restaurant kitchen environment.
• Exposure may include hot cooking equipment, steam, varying temperatures, refrigeration areas, and cleaning chemicals.
• Exposure to food allergens, including but not limited to wheat, soy, shellfish, eggs, sesame, dairy, and nuts.
• Work schedules may include mornings, evenings, weekends, holidays, and varying shifts based on business needs.
• Employees may be required to work overtime as permitted by business…