Line Cook | Anajak Thai Cuisine | Now Hiring

Culinary Agents is working with the team at Anajak Thai Cuisine to connect them with talented hospitality professionals.

Anajak Thai Cuisine - Now Hiring: Line Cook

Click here to learn more & apply today!



The History of Anajak Anajak is a 44-year-old, family owned and operated neighborhood bistro proudly serving Thai specialties with an outstanding wine program. Chef Justin Pichetrungsi pays homage to his father, with his traditional recipes alongside a chef-collab driven Thai Taco Tuesday (TTT) and a multi-course seasonal Omakase menu resulting in reviews and accolades consistently naming the restaurant as one of the best in the City. Anajak's Kitchen offers three distinct services:  1) A La Carte Dining is offered Wednesday through Sunday. A la carte is our classic service featuring the evergreen Anajak menu — curries, fried chicken, seasonal fish, and the heart of our kitchen, our wok-fired dishes. Our deep wine list is a portrait of traditional and vanguard wines from the Mosel, Champagne, and white and red Burgundy.  2) Thai Taco Tuesday or TTT. Born out of the depths of the pandemic, TTT is a weekly dining event featuring a rotating menu of tacos, tostadas, and the occasional chef collaboration. 3) Omakase service is offered on a seasonal basis. This is our relaxed multi-course tasting menu served inside our dining room, often featuring seasonal produce from the market and the seas with a focus on raw seafood and fish, pork, beef, alliums, and ferment.  Join the Anajak Thai team in providing high quality service to our guests in a warm, accommodating and professional manner.  We are currently seeking hard-working and passionate Line Cooks to join the team. Job Summary: The Line Cook is responsible for preparing, cooking and garnishing various foods efficiently within our standards in every aspect. Included in this role, you will also be responsible for serving and describing the dishes to our guests.  Primary Responsibilities:  Maintain food storage and handling procedures; Execute menu items from start to finish, which includes but is not limited to preparation of ingredients, butchery of proteins, cooking and plating of menu items; Deliver, clear and reset dishes that were executed by you and the kitchen; Work collaboratively with kitchen and dining room staff; Maintain food quality standards held by the Company; Perform technical culinary food production, portion control, and service standards; Weigh and measure ingredients accurately according to our recipes; Maintain a clean and sanitary workstation and equipment; Stock and maintain sufficient levels of food products at the  workstation to ensure a smooth service period; Maintain a safe and positive work environment; Exhibit regular and predictable attendance and punctuality; and Follow proper plate presentation and garnish setup for all dishes. Qualifications: To perform this job successfully, candidates must be able to execute each essential job duty at a high level. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Food Handler’s Certificate (Required). Education: High School diploma or general education degree (GED) Required Experience:  Minimum 2 years fine dining line cook experience or an equivalent combination of education and experience; Understanding of various cooking methods, ingredients, equipment and procedures; Must have solid knowledge of food products and be able to skillfully apply culinary techniques; Knowledge of food preparation and cooking with high attention to detail in plating; and A passion for food, exceptional work ethic and dedication. Knowledge, Skills, & Abilities: Conversational English vocabulary; Ability to read and comprehend simple instructions and memos; Ability to deal with problems involving a few concrete variables in standardized situations; Strong team-minded approach to coworkers; and Proficient knife skills and the use of the following kitchen equipment: Charcoal/Wood burning Grill Burners Deep fryer Steamers Cryo-vac machines Scales Wok. Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.   While performing the duties of this job, the employee is regularly required to stand, walk, use hands to handle or feel objects, tools or controls, reach overhead with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.  Work Conditions: The work environmental characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly works near moving mechanical parts and is regularly exposed to extreme heat. The employee is occasionally exposed to extreme cold. The noise level in the work environment is usually loud. This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.  Anajak Thai is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class. Compensation Details Compensation: Base hourly wage depending on experience is $18.00 - $27.00.  In addition, the position may include regularly scheduled and anticipated overtime compensation, as well as a historical average of $2.00 - $8.00 per hour in tips. Collectively, the annualized anticipated earnings are estimated to be $57k - $70k.



Create your FREE profile on CulinaryAgents.com to apply to any job with a single click! Plus, start receiving alerts for new opportunities that match your skills and experience.