Cook - Line

LEV RESTAURANT GROUP • Las Vegas, NV

8d • $16 - $17 • Onsite

About The Position

The Line Cook prepares, cooks, and garnishes food efficiently according to established recipes, plating diagrams, and standards. The role supports kitchen operations by completing menu and food production across the line, maintaining food quality and nutritional standards, following production schedules, and assisting chefs, cooks, and pantry staff. The position also requires proper food storage and handling, workplace sanitation, safe use of knives and kitchen equipment, and compliance with applicable health, safety, and company procedures.

The role is based at Evel Pie in Las Vegas, Nevada, and is part-time. The schedule is listed as any shift, with open availability required, including evenings, weekends, and holidays. The position is in a fast-paced kitchen environment and involves prolonged standing, mobility throughout kitchen and cold-storage areas, lifting, and exposure to heat, steam, and cold.

Requirements

• High school diploma or GED.
• Six months to two 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 perform basic arithmetic, including calculations using units of weight, volume, and distance.
• Ability to understand and follow detailed but straightforward written or oral instructions and apply common sense to standardized situations involving a few concrete variables.
• Team-minded approach and a strong food-quality work ethic.
• Ability to read and understand simple instructions, short correspondence, and memos.
• Strong verbal and written communication skills, including the ability to present information in one-on-one and small-group situations.
• Excellent understanding of cooking methods, ingredients, equipment, and procedures, and excellent knowledge of food preparation and fine-dining cooking.
• Ability to work in a fast-paced kitchen, manage multiple tasks effectively, and remain flexible.
• Friendly, open disposition and professional presentation.
• Open availability, including evenings, weekends, and holidays.
• Ability to safely move through kitchen areas and stand for prolonged periods, potentially for an entire shift.
• Ability to lift at least 50 pounds; heavier lifting must be done with assistance.
• Wrist flexibility and manual dexterity for scooping, twisting, pushing, pulling, lifting, bending, cutting, and chopping.
• Ability to move in walk-in refrigerators and freezers with temperatures ranging from 40°F to -10°F.
• Ability to work around extreme heat, steam, and cold in a kitchen environment.

Responsibilities

• Maintain kitchen areas in accordance with Clark County Health Department requirements and FSS audits.
• Complete daily menus and food production across all areas of the line and kitchen.
• Immediately report poor-quality or substandard products to the sous chef or a higher-level supervisor.
• Maintain food storage and handling procedures, food quality, and nutritional standards.
• Perform culinary production, portion control, and service to established standards and follow production schedules.
• Prepare meats, poultry, game, fish, vegetables, and fruits, including washing, peeling, cutting, seeding, weighing, and measuring ingredients.
• Use food preparation methods such as stirring, mixing, whipping, and breading, and cooking methods including steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, and broiling.
• Maintain cooking temperatures and properly cool and label products.
• Lift and move equipment to and from workstations, stoves, and refrigerators.
• Keep workstations and equipment clean and sanitary, and distribute supplies, utensils, and portable equipment.
• Stock and maintain sufficient food products at the workstation for smooth service.
• Follow plate-presentation and garnish setup requirements for dishes.
• Store, rotate, and manage food products according to 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 with preparing food according to standards established by the Room Chef.
• Put away groceries in accordance with Health Department requirements.
• Understand and comply with safety regulations and rules.

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: High school or GED