Cook - Line

FC MANAGEMENT LLC•Las Vegas, NV

31d•$18 - $20•Onsite

About The Position

The Line Cook prepares, cooks, and garnishes food efficiently according to established recipes and plating diagrams. The role supports kitchen operations by maintaining food quality and nutritional standards, following production schedules, preparing ingredients and dishes, and upholding safe food handling and sanitation procedures. The Line Cook assists chefs, cooks, and pantry staff in preparing food to standards established by the Room Chef and helps receive and store groceries in accordance with Health Department requirements. The position is part-time at Adas Wine Bar in Las Vegas, Nevada. It requires availability for evenings, weekends, and holidays, and the ability to work in a fast-paced kitchen environment. The work includes prolonged standing, lifting and moving items, handling kitchen equipment, and exposure to hot, steamy, and cold environments, including walk-in refrigeration and freezer areas.

Requirements

High school diploma or GED.
At least 6 months to 2 years of cooking experience, or an equivalent combination of education and experience.
Previous Line Cook experience in a fine dining restaurant.
Southern Nevada Health District Health Card.
Ability to add and subtract two-digit numbers and perform multiplication and division using units of weight, volume, and distance.
Ability to understand and carry out detailed but straightforward written or oral instructions and to address problems involving a few concrete variables in standardized situations.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Strong teamwork approach and a focus on food quality.
Excellent verbal and written communication skills, including the ability to present information effectively in one-on-one and small-group situations.
Excellent understanding of cooking methods, ingredients, equipment, and procedures, and excellent knowledge of food preparation and fine-dining cooking.
Ability to perform in a fast-paced kitchen, adapt to multiple tasks, and maintain a friendly, open disposition and professional presentation.
Open availability to work evenings, weekends, and holidays.
Ability to stand for prolonged periods and safely move through kitchen areas.
Ability to lift at least 50 pounds; heavier items must be lifted with assistance.
Wrist flexibility and manual dexterity to scoop, twist, push, pull, lift, bend, cut, and chop foods.
Ability to work in a kitchen environment with extreme heat, steam, and cold, and to move within walk-in refrigerator and freezer areas ranging from 40°F to -10°F.

Responsibilities

Maintain work areas in accordance with Clark County Health Department requirements and FSS auditing standards.
Complete daily menus and prepare food products for all areas of the kitchen line.
Immediately report poor-quality products or items below quality standards to the sous chef or a more senior employee.
Maintain food storage and handling procedures, food quality, and nutritional standards.
Perform culinary food production, portion control, and service to established standards and follow the production schedule.
Prepare meats, poultry, game, fish, vegetables, and fruits, including washing, peeling, cutting, and seeding produce; weighing and measuring ingredients; and combining ingredients using methods such as stirring, mixing, whipping, and breading.
Cook food using methods including steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, and broiling.
Maintain cooking temperatures and ensure products are cooled and labeled appropriately.
Lift and move equipment between work stations, stoves, and refrigerators.
Maintain a clean and sanitary work station and equipment, and distribute supplies, utensils, and portable equipment.
Stock and maintain sufficient food product at the work station for service.
Follow proper plate presentation and garnish setup for all dishes.
Store, rotate, and manage food products according to local, state, federal, and company guidelines and procedures.
Use basic knife skills in compliance with OSHA safety regulations and operate kitchen equipment.
Assist chefs, cooks, and pantry staff with preparing food in accordance with standards established by the Room Chef.
Put away groceries in accordance with Health Department requirements.
Comply with safety regulations and rules.