Cook - Line

LEV RESTAURANT GROUP•Las Vegas, NV

31d•$18 - $20•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. The LEV Restaurant Group was founded in 2002 as a vehicle to inspire, create, develop and operate world class experiences for food & beverage concepts in the Restaurant Industry. We are excited to collaborate and invest in entrepreneurial spirited professionals to create authentic, immersive drinking and dining experiences. We partner with chefs, service leaders, and brand ambassadors and provide all the support necessary to ensure brand development success. Based in Las Vegas, LEV Restaurant Group oversees 800 employees and 40+ multi-state locations. Our CORE Focus and Values are to celebrate Dedication, Passion, Growth and Creativity while being Collaborative. WE ARE AN EQUAL OPPORTUNITY EMPLOYER At LEV Restaurant Group, we do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. If you need assistance or an accommodation due to a disability, please contact us at 702-566-7210. https://www.levgrouplv.com/

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

Responsibilities

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
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization