LINE COOK I

CASINO FANDANGO•Carson City, NV

2d•Onsite

About The Position

The TiAmo LINE COOK I will be responsible for supporting the kitchen in the preparation of meals. Essential Job Functions and Duties: Responsible for preparing menu items as directed by the recipes provided by the Sous Chef and or Executive Chef. Responsible for quality and proportion size. Ensures that the quality and presentation of food products meet company standards. Works at least one station, maintaining the highest quality in finished product. Practice proper food handling. Practice proper knife handling skills. Uses and applies proper kitchen safety procedures and basic cooking skills. Keeps workstation clean during service time. Disinfects and sanitizes cutting boards and worktables. Ensures kitchen and Health Department sanitation requirements are always maintained. Performs all duties to company standards and policies. Ensure that no food leaves the kitchen without a ticket, including the manager’s meals. Properly wraps, labels, dates and stores all food items in their proper areas. Maintain a positive and professional demeanor during all interactions with guests, fellow team members, and vendors. Other duties as assigned.

Requirements

Must be at least 21 years of age.
Must have 5 to 7 years’ experience of cooking within the past 10 years.
Ability to Broil and use the main kitchen equipment.
Ability to roast Beef, Pork, and Fowl.
Ability to successfully work in a potentially stressful, fast paced environment.
Ability to work in a team and independently.
Must have job related tools.
Ability to read, write, speak, and understand the English language.
Must present a well-groomed appearance.
Food Handlers Certification

Nice To Haves

High School Diploma and/or GED preferred.
Knowledge of Italian food, Asian food, seafood, soups and sauces is a plus.
Bi-lingual (English/Spanish) is a plus.

Responsibilities

Preparing menu items as directed by the recipes provided by the Sous Chef and or Executive Chef.
Ensuring the quality and presentation of food products meet company standards.
Working at least one station, maintaining the highest quality in finished product.
Practicing proper food handling and knife handling skills.
Using and applying proper kitchen safety procedures and basic cooking skills.
Keeping workstation clean during service time.
Disinfecting and sanitizing cutting boards and worktables.
Ensuring kitchen and Health Department sanitation requirements are always maintained.
Performing all duties to company standards and policies.
Ensuring that no food leaves the kitchen without a ticket, including the manager’s meals.
Properly wrapping, labeling, dating and storing all food items in their proper areas.
Maintaining a positive and professional demeanor during all interactions with guests, fellow team members, and vendors.
Other duties as assigned.