Line Cook

SIEGEL GROUP NEVADA INC•Winchester, NV

1d•Onsite

About The Position

As a Cook, you are responsible for the meticulous preparation, presentation, and service of all menu items, upholding the culinary standards that define fine dining. The ideal candidate demonstrates technical skill, attention to detail, and the ability to thrive under pressure in a high-performance kitchen environment. This person can expect to work evenings/nights, including weekends and holidays.

Requirements

Minimum of 2 years professional kitchen experience, preferably in a fine dining or high-end restaurant setting
Demonstrated experience with knife skills, food safety, and kitchen station management
Familiarity with classical cooking techniques, modern plating, and high-volume service standards
Must have Clark County Food Handler Card.
Must be able to stand and walk for an entire shift
Must be able to lift and transport containers weighing up to 30 lbs.
Must be able to navigate stairs, slick or uneven surfaces, and confined kitchen spaces
Must be able to work amid variable ventilation, heat, smoke, and occasional cold environments
Flexible availability including nights, weekends, and holidays
Professional, composed, and courteous under pressure
Strong organizational and time management skills
Clean, well-groomed appearance in line with restaurant image
Adaptable, self-motivated, and open to ongoing learning
Respectful team player who thrives in a collaborative kitchen environment

Responsibilities

Prepare menu items consistently and accurately, following prescribed recipes and presentation standards
Accommodate special requests while maintaining food quality and integrity
Prepare and portion ingredients in advance of service
Master the technical requirements of assigned station(s), including setup and breakdown
Operate kitchen equipment and tools safely and effectively, including knives, thermometers, and specialized machinery
Maintain up-to-date counts on menu items and communicate low inventory to kitchen leadership
Maintain food safety and sanitation standards in compliance with health regulations and internal SOPs
Keep workstation clean, orderly, and stocked throughout the shift; ensure it is prepped and ready for the next service
Multitask calmly and efficiently in a fast-paced, high-pressure kitchen
Communicate clearly and respectfully with all kitchen and front-of-house staff
Adhere to all proper hand-washing and sanitation protocols
Wear and maintain the proper chef uniform in accordance with restaurant standards
Work efficiently in stressful conditions while exercising sound judgment
Accurately account for all food items prepared on the POS system
Uphold quality and consistency for every dish served, regardless of volume or time of service
Accept and apply constructive feedback from chefs and management
Ensure the kitchen is left clean and organized for the following shift