Job Summary : The Line Cook is responsible for preparing, cooking, and garnishing various foods efficiently in accordance with set recipes and plating diagrams. Essential Job Functions; include but not limited to : 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 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 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 Maintain cooking temperature, product cooling and labeling Lifting and moving equipment to and from work stations, stove, and refrigerator Maintains a clean and sanitary work station, equipment and distribute supplies utensils, and portable equipment Stocks and maintains sufficient levels of food products at work station to ensure a smooth service period Follows 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 Will be required to possess basic knife skills in compliance with OSHA safety regulations and operate kitchen equipment Responsible for assisting Chefs, Cooks & Pantry in preparing all food items in accordance with designated standards established by the Room Chef Responsible for putting away groceries in accordance with Health Department Able to understand and comply with all safety regulations and rules