Cook - Line

LEV RESTAURANT GROUP•Las Vegas, NV

1d•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 kitchen areas according to Clark County Health Department and FSS auditing standards, completing daily menus, and ensuring food quality and nutritional standards are met. The Line Cook will perform technical culinary food production, portion control, and service standards, following production schedules and preparing various ingredients including meats, poultry, game, fish, vegetables, and fruits. This includes washing, peeling, cutting, seeding, weighing, measuring, and combining ingredients using methods like stirring, mixing, whipping, and breading. Cooking methods include steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, and broiling. The position also requires maintaining cooking temperatures, proper product cooling and labeling, and lifting/moving equipment. A key aspect is maintaining a clean and sanitary workstation, stocking food products for smooth service, and ensuring proper plate presentation and garnish. All food products must be stored, rotated, and managed according to local, state, federal, and company guidelines. The Line Cook must possess basic knife skills, operate kitchen equipment safely, assist Chefs, Cooks & Pantry in food preparation, and put away groceries in compliance with health department regulations. Understanding and complying with all safety regulations is also essential.

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
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
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
Possess basic knife skills in compliance with OSHA safety regulations and operate 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
Understand and comply with all safety regulations and rules