Cook - Line

Lev Restaurant Group•Las Vegas, NV

30d•Onsite

About The Position

The Line Cook is responsible for preparing, cooking, and garnishing various foods efficiently in accordance with set recipes and plating diagrams. This role involves maintaining all areas in accordance with health department standards, completing daily menus, and reporting any quality issues to management. The Line Cook must adhere to strict food storage, handling, quality, and nutritional standards, and perform technical culinary food production, portion control, and service standards while following a production schedule. Responsibilities include the preparation of various food items, cooking through various methods, maintaining cooking temperatures, and ensuring a clean and sanitary work station. The Line Cook will also be responsible for stocking and maintaining sufficient food levels, following proper plate presentation, and managing food products according to guidelines. Basic knife skills and the ability to operate kitchen equipment safely are essential. This role assists Chefs and other kitchen staff in food preparation and is responsible for putting away groceries and complying with all safety regulations.

Requirements

Ability to add and subtract two-digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance.
Ability to apply common sense understanding to carryout detailed but uninvolved written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.
Strong team-minded approach to fellow-workers.
Primary food quality work ethic.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Exceptional communication skills both verbally and written.
Excellent understanding of various cooking methods, ingredients, equipment and procedures.
Excellent knowledge of food preparation and fine dining cooking.
Must be able to perform in a fast-paced kitchen environment.
Ability to be flexible and to perform multiple tasks effectively.
Friendly, open disposition and professional presentation.
Open availability; must be able to work evenings, weekends and holidays.
Ability to stand for long periods of time.
Ability to safely traverse kitchen areas.
Ability to stand for prolonged periods of time, in some instances, the entire shift.
Ability to lift at least but not limited to 50 pounds and if more must be with assistance.
Flexibility in the wrist to scoop, twist, push, pull, lift, and bend.
Exposure to extreme heat, steam, and cold present in a kitchen environment.
Manual dexterity to cut and chop foods and perform other related tasks.
Ability to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40° F to -10°F.
High School diploma or general education degree (GED).
Minimum 6 months to 2 years of cooking experience; (or) equivalent combination of education and experience.
Previous Line Cook experience in a fine dining restaurant.
Southern Nevada Health District Health Card.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Responsibilities

Preparing, cooking, and garnishing various foods efficiently in accordance with set recipes and plating diagrams.
Maintenance of all areas in accordance with Clark County Health Department and FSS auditing.
Completion of all daily menus and food products on all parts of the line/kitchen.
Reporting any poor product or below quality items to sous chef or above immediately upon noticing.
Maintaining food storage and handling procedures.
Maintaining food quality and nutritional standards.
Performing technical culinary food production, portion control, and service standards.
Following production schedule.
Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include: Washing, peeling, cutting and seeding vegetables and fruits.
Weighing and measuring ingredients.
Methods of combination: stirring, mixing, whipping, breading, etc.
Cooking: steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broiling.
Maintaining cooking temperature, product cooling and labeling.
Lifting and moving equipment to and from work stations, stove, and refrigerator.
Maintaining a clean and sanitary work station, equipment and distribute supplies utensils, and portable equipment.
Stocking and maintaining sufficient levels of food products at work station to ensure a smooth service period.
Following proper plate presentation and garnish setup for all dishes.
Properly storing, rotating, and managing all food products following local, state, federal, and company guidelines and procedures.
Possessing basic knife skills in compliance with OSHA safety regulations and operating kitchen equipment.
Assisting Chefs, Cooks & Pantry in preparing all food items in accordance with designated standards established by the Room Chef.
Putting away groceries in accordance with Health Department.
Understanding and complying with all safety regulations and rules.