Line Cook - Flanker LV

Carver Road Hospitality•Las Vegas, NV

5d•$20 - $22•Onsite

About The Position

Carver Road Hospitality debuts Flanker Kitchen + Sports Bar at Mandalay Bay Resort & Casino on June 10, 2023. Steps from the walkway to Allegiant Stadium, the 8,445-square-foot destination is a dynamic fan, dining, and drinking experience. The menu of enhanced American classics features scratch burgers, sliders, shareable tacos, and a healthy selection of salads and bowls. A full beverage program includes signature cocktails and a vast selection of draft and bottled beer. Flanker is perfect for group dining and events with its highly customizable environments including a main dining room, bar and lounge, three private dining suites accommodating 20, 40, or 60 guests, a private 20-seat karaoke room, and a 24-seat dining patio. Carver Road Hospitality will hold a Career Fair on April 26-27 and May 3-4. Interviews take place at The Shoppes at Mandalay Place between 11 a.m. and 4 p.m. with applicant check-in at Flanker. Position Summary The line cook is responsible for preparing food using company recipes and menu items. The line cook keeps the kitchen running smoothly.

Requirements

Candidate must be able to stand, lift and bend for extended periods of time.
Candidate must be able to bend and lift to 50 lbs.
Role may include job duties or tasks requiring repetitive motion.
Working environment may include exposure to hot kitchen elements or cleaning materials.
Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays

Responsibilities

Maintain professional appearance standards as directed in the Employee Handbook.
Handles all allergy and/or dietary restrictions and modifications.
Accurately follows all orders received from the POS system and/or direction from the expeditor.
Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue in accordance with Health Department
Possesses in-depth knowledge of assigned recipes and execution
Communicates product needs to the chefs and the support staff.
Required to check cover counts, BEOs and/or Fire Sheets.
Plates and garnishes dishes following standard procedures
Perform inventory checks and food storage logs
Cleans and sanitizes cooking surfaces as needed
Properly sets-up station and performs opening/closing procedures as directed by management.
Reports all breakage or damage of equipment immediately to management.
Attends and participates in daily pre-service meetings (where applicable).