Line Cook

Piero's Las Vegas•Winchester, NV

29d

About The Position

The Line Cook is responsible for the meticulous preparation, presentation, and service of menu items while upholding the restaurant’s fine-dining culinary standards. The role requires technical skill, attention to detail, and the ability to work effectively under pressure in a high-performance kitchen. The position is full-time and requires flexible availability, including evenings and nights, weekends, and holidays.

Requirements

At least 2 years of professional kitchen experience.
Demonstrated experience with knife skills, food safety, and kitchen station management.
Clark County Food Handler Card.
Ability to stand and walk for an entire shift.
Ability to lift and transport containers weighing up to 30 pounds.
Ability to navigate stairs, slick or uneven surfaces, and confined kitchen spaces.
Ability to work amid variable ventilation, heat, smoke, and occasional cold environments.
Flexible availability, including nights, weekends, and holidays.

Nice To Haves

Professional kitchen experience in a fine-dining or high-end restaurant setting.
Familiarity with classical cooking techniques, modern plating, and high-volume service standards.

Responsibilities

Prepare menu items consistently and accurately according to recipes and presentation standards.
Accommodate special requests while maintaining food quality and integrity.
Prepare and portion ingredients before service.
Set up and break down assigned kitchen stations and master their technical requirements.
Operate kitchen equipment and tools safely and effectively, including knives, thermometers, and specialized machinery.
Track menu-item counts and inform kitchen leadership when inventory is low.
Maintain food safety and sanitation standards in compliance with health regulations and internal procedures.
Keep the workstation clean, orderly, stocked, and ready for service and the following shift.
Multitask calmly and efficiently in a fast-paced, high-pressure kitchen.
Communicate clearly and respectfully with kitchen and front-of-house staff.
Follow hand-washing and sanitation protocols.
Wear and maintain the required chef uniform in accordance with restaurant standards.
Work efficiently in stressful conditions and exercise sound judgment.
Accurately account for prepared food items in the POS system.
Maintain the quality and consistency of every dish served, regardless of volume or service timing.
Accept and apply constructive feedback from chefs and management.