Specialty Ramen Cook

We are seeking a highly skilled and dedicated Part-Time Ramen Cook to manage and operate a Japanese Ramen station within our corporate employee cafeteria in Las Vegas. This role is crucial for establishing and maintaining high-quality, authentic Japanese ramen service for our team.

Working Hours

• Schedule: Part-Time

• Days: Monday to Friday

• Hours: 9:00 AM – 1:00 PM (4 hours per day)

Key Responsibilities

The successful candidate will be a culinary expert responsible for establishing and standardizing the entire ramen production process:

I. Culinary Development & Standardization

• Recipe & Menu Development: Create and finalize authentic Japanese ramen recipes (e.g., Tonkotsu, Shoyu, Miso) tailored for a high-volume corporate dining setting.

• Ingredient Selection: Define and select all necessary ingredients, ensuring high quality, freshness, and consistency.

• Stock/Broth Mastery: Establish the precise standard operating procedures (SOPs) for the preparation and simmering of various ramen broths (e.g., specific simmering times, temperature control, ingredient ratios) to guarantee authentic flavor and richness.

• Noodle & Topping Preparation: Define standards for noodle cooking (e.g., cook times for different textures) and the preparation of key toppings (e.g., Chashu, Ajitama egg).

• Standardized Production Manuals: Document detailed recipes, ingredient lists, and batch-production formulas (including yields and costing) for all menu items.

II. Operations & Quality Control

• Equipment Specification: Recommend and select the appropriate kitchen equipment and utensils necessary for efficient, large-scale ramen preparation.

• Process Flow: Design and document the complete operational workflow, from ingredient preparation and batch cooking to the final plating and service process.

• Portion Control: Establish exact portioning standards and guidelines for all components of the ramen bowl (broth, noodles, meat, toppings) to ensure consistency and cost management.

• Quality Assurance: Conduct regular taste tests and quality checks to ensure every bowl meets the established authenticity and flavor standards.

• Inventory & Ordering: Assist with defining par levels and advising on ingredient ordering based on anticipated daily volume.

Qualifications and Requirements

• Experience: Proven, hands-on experience as a Ramen Master or Ramen Chef, preferably with experience in high-volume production or restaurant setting.

• Knowledge: Deep understanding of Japanese culinary techniques, specifically in ramen broth preparation, noodle cooking, and traditional toppings.

• Process-Oriented: Demonstrated ability to document recipes, create SOPs, and streamline kitchen processes for efficiency and consistency.

• Work Ethic: Reliable, punctual, and capable of working independently during the peak lunch preparation window.

• Language: Proficiency in Chinese (Mandarin/Cantonese) is a strong plus.

• Location: Must reside in or near the Las Vegas area.