Cook - Line

FC MANAGEMENT LLC•Las Vegas, NV

31d•$18 - $20•Onsite

About The Position

The Line Cook prepares, cooks, and garnishes a variety of foods efficiently according to established recipes, plating diagrams, and standards set by the Room Chef. The role performs culinary production, portion control, and food service tasks while maintaining food quality, nutritional standards, and safe food-handling practices. The Line Cook assists chefs, cooks, and pantry staff with food preparation and putting away deliveries, and helps ensure a smooth service period by maintaining adequate station supplies. The position requires working in a fast-paced fine-dining kitchen and maintaining a clean, sanitary, and organized work area. It involves preparing meats, poultry, game, fish, vegetables, and fruits; using a range of cooking methods; maintaining cooking temperatures and product cooling and labeling; and following production schedules, presentation standards, and applicable company and health regulations. The work includes standing for extended periods, lifting and moving items, and exposure to kitchen heat, steam, and cold storage 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 multiply and divide 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.
Team-minded approach and a strong food-quality work ethic.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Strong verbal and written communication skills, including the ability to present information effectively in one-on-one and small-group situations.
Strong knowledge of cooking methods, ingredients, equipment, and procedures, and of food preparation and fine-dining cooking.
Ability to work in a fast-paced kitchen, adapt, and perform multiple tasks effectively.
Friendly, open disposition and professional presentation.
Open availability, including evenings, weekends, and holidays.
Ability to stand for long periods and safely move through kitchen areas.
Ability to lift at least 50 pounds; heavier lifting must be done with assistance.
Wrist flexibility for scooping, twisting, pushing, pulling, lifting, and bending.
Manual dexterity to cut and chop foods and perform related tasks.
Ability to be mobile in walk-in refrigerators and freezers with temperatures 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 across assigned line and kitchen stations.
Report poor-quality or substandard products to the sous chef or above immediately.
Maintain food storage and handling procedures, food quality, and nutritional standards.
Perform culinary production, portion control, and service tasks according to established standards and production schedules.
Prepare meats, poultry, game, fish, vegetables, and fruits, including washing, peeling, cutting, seeding, weighing, and measuring.
Use food-preparation methods such as stirring, mixing, whipping, and breading, and cooking methods such as steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, and broiling.
Maintain cooking temperatures and ensure products are cooled and labeled.
Lift and move equipment to and from workstations, stoves, and refrigerators.
Keep the workstation clean and sanitary; maintain equipment and distribute supplies, utensils, and portable equipment.
Stock and maintain sufficient food products at the workstation for service.
Follow plate-presentation and garnish setup requirements for all dishes.
Store, rotate, and manage food products in accordance with 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 in preparing food according to standards established by the Room Chef.
Put away groceries in accordance with Health Department requirements.
Comply with safety regulations and rules.