Cook - Line

LEV RESTAURANT GROUP•Las Vegas, NV

11d•$16 - $18•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, reporting any quality issues, and adhering to food storage and handling procedures. The Line Cook will perform technical culinary food production, portion control, and service standards, following a production schedule. Responsibilities include food preparation of meats, poultry, game, fish, vegetables, and fruits, using various methods of combination and cooking techniques. Maintaining cooking temperatures, product cooling, and labeling are crucial. The role also requires lifting and moving equipment, maintaining a clean and sanitary workstation, and stocking sufficient food levels for smooth service. Proper plate presentation, garnish setup, and food product management according to guidelines are expected. The Line Cook must possess basic knife skills, operate kitchen equipment safely, and assist Chefs and other kitchen staff as needed. This includes putting away groceries and complying with all safety regulations and rules.

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 carry out 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

Prepare, cook, and garnish various foods efficiently in accordance with set recipes and plating diagrams.
Maintain all areas in accordance with Clark County Health Department and FSS auditing.
Report any poor product or below quality items to sous chef or above immediately upon noticing.
Maintain food storage and handling procedures.
Maintain food quality and nutritional standards.
Perform technical culinary food production, portion control, and service standards.
Follow production schedule.
Prepare meats/poultry/game/fish, vegetables, and fruits, to include washing, peeling, cutting and seeding; weighing and measuring ingredients; and using methods of combination like stirring, mixing, whipping, and breading.
Cook using methods such as steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, and broiling.
Maintain cooking temperature, product cooling and labeling.
Lift and move equipment to and from work stations, stove, and refrigerator.
Maintain a clean and sanitary work station, equipment and distribute supplies, utensils, and portable equipment.
Stock and maintain sufficient levels of food products at work station to ensure a smooth service period.
Follow proper plate presentation and garnish setup for all dishes.
Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures.
Possess basic knife skills in compliance with OSHA safety regulations and operate kitchen equipment.
Assist Chefs, Cooks & Pantry in preparing all food items in accordance with designated standards established by the Room Chef.
Put away groceries in accordance with Health Department regulations.
Understand and comply with all safety regulations and rules.