Line Cook, PUB 365

Tuscany Suites and Casino•Las Vegas, NV

5d•Onsite

About The Position

The Line Cook will efficiently prepare and cook high-quality items according to established recipes and standards, ensuring excellent food presentation and customer satisfaction while maintaining a clean, organized, and safe kitchen environment.

Requirements

High school diploma or GED required.
2-year experience required.
Must be able to communicate clearly and effectively.
Be able to reach, bend and pull frequently and lift up to 40 pounds.
Be able to work in a standing position for long periods of time.
Work in a heated environment so as to different temperatures throughout the work shift.
The position will require a valid Nevada Health card.

Responsibilities

Ensure the quality, preparation, and presentation of all food items meet recipe and portion standards, including proper cooking methods, sauce mixing, and garnishing.
Operate and maintain kitchen equipment safely and cleanly, following health and safety guidelines. This includes maintaining sanitary workstations, grills, broilers, fryers, sauté burners, flat-top ranges, refrigeration units, and other kitchen tools.
Monitor food freshness, manage inventory levels, and assist with restocking supplies as needed.
Support multiple kitchen stations by assisting with food preparation, cooking, and plating (e.g., broiler, sauté, fryer).
Manage food costs efficiently to minimize waste.
Handle, store, and rotate all food products in compliance with Southern Nevada Health District (SNHD) regulations.
Maintain cleanliness and organization of all workstations, including food prep, cooking areas, kitchen, and dish station.
Properly label all prepared food items in accordance with health department standards.
Inspect food and kitchen supplies regularly, ensuring all utensils, pans, and equipment remain clean and sanitary.
Strictly adhere to all health code regulations and safety standards.
Assign cleaning tasks as necessary to maintain a hygienic kitchen environment.
Assist in training new kitchen staff members.
Record food temperatures, production data, and waste on required documentation.
Maintain flexibility to work varied shifts, including nights, weekends, and holidays.
Perform additional duties as assigned.