Cook - Line

LEV RESTAURANT GROUP•Las Vegas, NV

35d•$15 - $17•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, completing daily menus, 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 production schedules for meats, poultry, game, fish, vegetables, and fruits. This includes various preparation methods like washing, peeling, cutting, weighing, measuring, mixing, whipping, and breading, as well as cooking techniques such as steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, and broiling. The position requires maintaining cooking temperatures, product cooling and labeling, and moving equipment. A clean and sanitary work station, stocking sufficient food levels for smooth service, and proper plate presentation are essential. The Line Cook must also follow guidelines for storing, rotating, and managing food products, possess basic knife skills, and operate kitchen equipment safely. They will assist Chefs and other Cooks in food preparation and putting away groceries according to health department guidelines. Compliance with all safety regulations and rules is mandatory.

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

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