Henry's Cook 2

Red Hawk Resort + Casino; Placerville (CA); On-site; USD 26,000 - 38,000; Full time

Job summary

Red Hawk Resort + Casino in Placerville, California is seeking a kitchen prep/line cook to prepare, season, finish and garnish items according to established recipes. You will demonstrate knife skills and culinary techniques, maintain proper refrigeration and sanitation, and ensure compliance with health regulations while supporting guest requests and food safety documentation.

This on-site role requires strong organizational skills and at least one year of relevant experience; ServSafe

Qualifications

• Knife skills and culinary techniques required.
• Experience documenting food safety procedures.
• Strong organizational abilities and attention to detail.

Responsibilities

• Prepares, seasons, finishes, and garnishes all food per recipes.
• Maintains refrigeration and dry storage with proper rotation.
• Ensures clean, sanitized work station and proper labeling.
• Follows recipes and control procedures; adheres to health regulations.
• Completes food safety documentation and reports concerns.

Skills

Knife skills

Culinary techniques

Food safety documentation

Organizational skills

ServSafe certification

Education

High school diploma or GED

Job description

DUTIES AND RESPONSIBILITIES

• Prepares, seasons, finishes, and garnishes all food in kitchen preparation in accordance with established recipes.
• Is proficient in knife skills and culinary techniques.
• Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products.
• Ensures that their culinary work station is clean and sanitized. Properly rotates, wraps and labels food products.
• Follows all recipes, specifications and control procedures.
• Maintains a clean and sanitary area at all times in full accordance with health regulations.
• Breaks down, cleans and assembles various types of food service machinery associated with food production.
• Assists with guest requests.
• Assists with storage and proper rotation of food products.
• Uses dry and liquid measure and scales.
• Stirs and strains soups and sauces.
• Maintains one or more culinary work station when required.
• Performs proper receiving, thawing, and storage in correct location, proportioning prep area sanitation, heating and holding, and re-thermalization (including sauces, soups, salad bar items, lunch, dinner, and produce).
• Accurately completes all food safety documentation as assigned.
• Immediately reports safety issues or concerns to management.
• Performs all other duties as assigned.

QUALIFICATION REQUIREMENTS

• High school diploma or GED preferred.
• One year experience in similar position required.
• Strong organizational skills required. ServSafe® certified preferred.