Wok Cook - Noodle Bar

OVERVIEW:
Cook III is a senior-level culinary position responsible for executing advanced cooking techniques, leading assigned kitchen stations, ensuring food quality and safety, and mentoring Cook I and Cook II staff. This role plays a key part in delivering an exceptional guest experience through high-quality food preparation, teamwork, and professionalism in a high-volume kitchen environment.

ESSENTIAL FUNCTIONS:
(These functions are intended as a general illustration of the work performed and are not all-inclusive.)

• Creates an atmosphere that encourages guests to choose Hard Rock Hotel & Casino Sacramento at Fire Mountain by consistently delivering high-quality food and superior guest service.


• Actively builds and retains positive guest relations while serving as a mentor and role model for team members.


• Leads assigned kitchen stations (e.g., grill, sauté, saucier, pantry, garde manger) to ensure efficient and timely food production.


• Prepares, seasons, and cooks foods that are grilled, fried, broiled, baked, boiled, braised, poached, or prepared in the pantry according to recipes, portion controls, and presentation standards.


• Executes advanced culinary techniques including butchery, advanced sauce preparation, and precision grilling.


• Recognizes a variety of sauces and ensures they are properly prepared, placed, and presented on daily menu items.


• Ensures all plates or pans served are aesthetically appealing and cooked to the specifications of the guest and the chef.


• Conducts line checks and monitors food quality, taste, and temperature to ensure compliance with health regulations and company standards.


• Mentors, trains, and provides guidance to Cook I and Cook II staff, assisting with workflow and food assembly during service.


• Assists co-workers as needed to ensure the efficient operation of the kitchen and successful execution of service.


• Ensures proper storing, labeling, dating, and rotation of food items, including items from previous functions, using FIFO standards.


• Monitors inventory levels, ensures workstations are fully stocked, and confirms equipment is in safe working condition.


• Ensures proper setup, breakdown, and closing of assigned workstations.


• Maintains a clean, organized, and sanitary workstation; cleans food preparation areas according to company policy.


• Reports equipment malfunctions, safety concerns, hazardous conditions, and accidents promptly.


• Cleans and sanitizes equipment, work areas, and public spaces as required.


• Performs cleanup duties before shift end.


• Assists with special events, banquets, and parties, including cooking, carving, setup, teardown, and other duties as assigned.


• Attends and participates in meetings and completes assigned follow-up actions.


• Performs work regularly, predictably, and in accordance with safety, sanitation, and company standards.


• Performs other duties as assigned.

EDUCATION AND/OR EXPERIENCE REQUIREMENTS:
High School Diploma or equivalent required. Advanced culinary training, Associate’s Degree, or significant professional kitchen experience preferred.

ADDITIONAL REQUIREMENTS:

• Must obtain and maintain all required licenses and certifications per Federal, State, and Gaming regulations.


• Must successfully pass background check and drug screening.


• Must be at least eighteen (18) years of age.

KNOWLEDGE OF:

• Advanced culinary techniques and kitchen operations


• Kitchen equipment


• Sauce preparation and menu execution


• Food safety, sanitation, and quality control standards

ABILITY TO:

• Lead, mentor, and support kitchen staff


• Manage multiple priorities in a fast-paced environment


• Communicate effectively with guests and team members


• Operate all kitchen equipment associated with the position