Line Cook, Terminals (Food Trucks)

Area15•Las Vegas, NV

20h

About The Position

AREA15 is an immersive entertainment and retail destination that blends art, music, and retail in a dynamic environment. We are a hub for creativity, innovation, and unique experiences. Join us and be part of a team that thrives on imagination and passion. The Line Cook is responsible for independently preparing and serving high-quality food in a compact, mobile kitchen environment, while executing a diverse range of menu items, meeting order specifications, and maintaining high culinary standards. This includes performing various cooking techniques, ensuring food quality, freshness, adhering to safety protocols, and contributing to the seamless flow of kitchen operations. The Line Cook must be adaptable in a fast-paced environment, follow schedules, maintain a clean organized workspace, and uphold AREA15’s service standards for both guests and team members. This role plays a key part in delivering a smooth, elevated guest experience in non-traditional culinary spaces such as food trucks and or container kitchens.

Requirements

Applicants must be 21 years of age or older
Proof of eligibility to work in the United States
Comfortable working in a creative, entrepreneurial start-up environment, introducing new concepts and innovations.
Possess 6 months to 1 year of experience in a high-volume restaurant
Demonstrate excellent time management skills with a proven ability to meet deadlines, displaying a strong sense of urgency and attention to detail.
Exhibit the ability to multitask and prioritize under the pressure of deadlines, working independently while delivering against multiple priorities.
Hold a valid SNHD Health Card.
Be capable of standing and working on your feet for extended periods.
Maintain a calm and professional demeanor in a high-stress and fast-paced environment.
Capable of standing, walking, bending, and lifting for extended periods.
Must be able to individually lift and carry up to 30 lbs.
Ability to work in all weather conditions including but not limited to extreme heat, sun exposure, wind, rain, extreme cold.
Ability to understand, speak, read, and write the English language.
Computer skills in Microsoft applications. (Excel, Outlook, Word, etc.)
Availability for varied shifts, including evenings, weekends, and holidays.
Ability to work in an environment subject to varying levels of noise, crowds, flashing lights, and smoke.

Responsibilities

Prepare a variety of menu items according to standardized recipes and chef instructions.
Demonstrate and perform culinary techniques such as roasting meats, filleting fish, and properly cutting proteins.
Cook and plate food with consistency, quality, and attention to presentation.
Exhibit knowledge of utensils and equipment used in large-scale food preparation and cooking, such as ovens, knives, stoves, steamers, and fryolators.
Showcase extensive knowledge of basic cooking techniques including grilling, sautéing, griddling, frying, baking, broiling, plating, and food decoration.
Handle and store ingredients and food items as instructed.
Follow daily production sheets for menus; any deviations must be approved by the Chef on duty.
Execute opening and closing duties, ensuring the quality and freshness of ingredients; report any concerns immediately to the Chef on duty.
Handle and store food items properly to minimize waste and prevent contamination.
Adhere strictly to food handling and preparation best practices to prevent foodborne illness.
Take responsibility for executing assigned meals, understanding the timing of food production, and ensuring complete presentation components
Safely operate all kitchen equipment at all times.
Maintain cleanliness, sanitation, and safety in the kitchen, workstations, equipment, and related areas consistently.
Work and operate efficiently in a solo environment; must be able to confidently manage prep, cooking, and service as a one-person culinary team during shifts without additional kitchen staff on-site.
Minimal Supervision Required, capable of maintaining high standards of food quality, cleanliness, and safety without direct or continuous supervision.
Adaptable to Tight Spaces, comfortable working in compact and confined cooking areas, such as food trucks or shipping container kitchens, with limited equipment and workspace.
Able to juggle multiple cooking tasks simultaneously while managing ticket flow, restocking, and cleanup in fast-paced, space-limited settings.
Responsible for independently maintaining health code standards, including temperature checks, sanitization, and proper food storage in environments with limited refrigeration and storage.
Able to set up and break down the kitchen space swiftly at the beginning and end of shift with minimal assistance.
Willing to occasionally assist with basic utility checks (e.g., propane, generator, water) and cleanliness related to mobile kitchen use.
Demonstrate ART! (AREA15's service standards) in every guest interaction.
Adhere to department and company policies and procedures.
Maintain a professional, polished appearance in line with AREA15 standards.
Work various shifts, including nights, weekends, and holidays.
Perform other work-related duties as assigned.