Wok Cook - Noodle Bar

Hard Rock Sacramento at Fire Mountain•Wheatland, CA

10d•Onsite

About The Position

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.

Requirements

High School Diploma or equivalent required.
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
Knowledge of kitchen equipment
Knowledge of sauce preparation and menu execution
Knowledge of food safety, sanitation, and quality control standards
Ability to lead, mentor, and support kitchen staff
Ability to manage multiple priorities in a fast-paced environment
Ability to communicate effectively with guests and team members
Ability to operate all kitchen equipment associated with the position

Nice To Haves

Advanced culinary training, Associate’s Degree, or significant professional kitchen experience preferred.

Responsibilities

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.