Cook - Line

FC MANAGEMENT LLC•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 set by the Room Chef. The role includes producing food for all parts of the kitchen line, maintaining food quality and nutritional standards, following production schedules, and supporting chefs, cooks, and pantry staff. The Line Cook also puts away groceries and maintains appropriate food storage, handling, rotation, and labeling practices in accordance with health department requirements and company procedures. The position requires working in a fast-paced kitchen, maintaining a clean and sanitary station, stocking food and supplies for service, and following safety regulations. Duties include preparing meats, poultry, game, fish, vegetables, and fruits; measuring and combining ingredients; and using a range of cooking methods. The role involves prolonged standing, lifting and moving equipment, exposure to kitchen temperatures and conditions, and work during evenings, weekends, and holidays. The position is part-time at Evel Pie in Las Vegas, Nevada, with an hourly pay range of $16.00 to $17.00.

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 using units of weight, volume, and distance.
Ability to follow detailed but straightforward written or oral instructions and handle problems involving a few concrete variables in standardized situations.
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 one-on-one and in small groups to customers, clients, and employees.
Knowledge of cooking methods, ingredients, equipment, procedures, food preparation, and fine-dining cooking.
Ability to perform in a fast-paced kitchen, work flexibly, and handle multiple tasks effectively.
Friendly, open disposition and professional presentation.
Open availability to work evenings, weekends, and holidays.
Ability to safely move through kitchen areas and stand for prolonged periods, sometimes for an entire shift.
Ability to lift at least 50 pounds; heavier items must be lifted with assistance.
Wrist flexibility for scooping, twisting, pushing, pulling, lifting, and bending.
Manual dexterity to cut and chop food and perform related tasks.
Ability to work in a walk-in refrigerator and freezer with temperatures ranging from 40°F to -10°F.

Responsibilities

Maintain kitchen areas in accordance with Clark County Health Department requirements and FSS auditing standards.
Complete daily menus and prepare food products for all parts of the line and kitchen.
Immediately report poor-quality or below-standard products to the sous chef or another appropriate supervisor.
Maintain food storage and handling procedures, food quality, and nutritional standards.
Perform culinary production, portion control, and service to established standards.
Follow production schedules.
Prepare meats, poultry, game, fish, vegetables, and fruits, including washing, peeling, cutting, and seeding produce.
Weigh and measure ingredients and combine them using methods such as stirring, mixing, whipping, and breading.
Cook food using methods including steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, and broiling.
Maintain cooking temperatures and ensure products are cooled and labeled appropriately.
Lift and move equipment between workstations, stoves, and refrigerators.
Maintain a clean and sanitary workstation and equipment, and distribute supplies, utensils, and portable equipment.
Stock and maintain sufficient food products at the workstation for smooth service.
Follow proper plate presentation and garnish setup for all 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 in 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.