LINE COOK I

CASINO FANDANGO•Carson City, NV

2d•Onsite

About The Position

The Line Cook I supports the Governors Grill by preparing customer orders in a timely and efficient manner. Responsible for preparing menu items as directed by the recipes provided by the Room Chef and /or Executive Chef in a quick and efficient manner. Ensure that the quality, portion size and presentation of food products meets company standards. Work at least one station, maintaining the highest quality in finished product. Practice proper food handling. Practice proper knife handling skills. Use and apply proper kitchen safety procedures and basic cooking skills. Disinfect and sanitize cutting boards and worktables. Ensure kitchen and Health Department sanitation requirements are always maintained. Ensure that no food leaves the kitchen without a ticket, including manager meals. Properly wrap, label, date and store 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.
Ability to work in a team and independently.
Ability to read, write, speak, and understand the English language.
Must present a well-groomed appearance.
The ability to maintain composure in a fast paced, potentially stressful environment.
Flexibility to work varied shifts, including weekends and holidays, with variable overtime.
Must have the ability to successfully interact with other team members and management.
Must be able to tolerate areas containing secondary smoke, high noise levels, bright lights, and dust.
Excellent verbal and written communication skills.
Food Handler’s Certification

Nice To Haves

High School Diploma and/or GED preferred.
3 to 5 years working in a kitchen, preparing cold food and salads for counter displays.
Knowledge of Asian dishes is a plus.
Bi-lingual (English/Spanish) is a plus.

Responsibilities

Preparing menu items as directed by the recipes provided by the Room Chef and /or Executive Chef in a quick and efficient manner.
Ensuring that the quality, portion size and presentation of food products meets company standards.
Working at least one station, maintaining the highest quality in finished product.
Practicing proper food handling.
Practicing proper knife handling skills.
Using and applying proper kitchen safety procedures and basic cooking skills.
Disinfecting and sanitizing cutting boards and worktables.
Ensuring kitchen and Health Department sanitation requirements are always maintained.
Ensuring that no food leaves the kitchen without a ticket, including manager 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.