Line Cook - Beauty & Essex Las Vegas

Tao Group Hospitality•Las Vegas, NV

5d•Onsite

About The Position

The Line Cook is responsible for the station’s workflow and timely preparation of meals, overseeing cooking from start to finish and determining the time needed for each step. The role ensures the quality and consistency of menu items and requires knowledge of all areas of the kitchen. The Line Cook prepares hot and cold foods, follows orders and expeditor directions, handles dietary restrictions and allergies, and maintains assigned-station cleanliness and sanitation. The role also includes station setup and opening and closing duties, including stocking supplies and preparing mise en place according to FIFO and company standards. Team members follow supervisor instructions, communicate product needs, support coworkers, attend meetings and training, and complete other assigned tasks. The position requires two years of culinary line cook experience. Experience in a high-volume culinary operation is preferred. The work may involve hot kitchen elements, cleaning materials, noise, crowds, and smoke. Team members must be able to move quickly, stand for extended periods, and push or lift up to 75 pounds. Extended hours, irregular shifts, evening or weekend shifts, and holiday work may be required.

Requirements

Two years of culinary line cook experience required.
Ability to write and verbally communicate.
Ability to move quickly and stand for extended periods.
Ability to push and lift up to 75 pounds.
Ability to work effectively as part of a team and interact professionally and courteously with internal and external customers, managers, and coworkers.
Ability to maintain confidentiality.
Ability to handle a fast-paced, busy, and somewhat stressful environment.
Maintain a professional, neat, and well-groomed appearance in accordance with company standards.

Nice To Haves

Experience as a line cook in a high-volume culinary operation.

Responsibilities

Anticipate and accommodate guest needs.
Handle allergies, dietary restrictions, and modifications.
Prepare hot and cold restaurant foods and work in all aspects of food preparation.
Accurately follow orders received through the POS system and directions from the expeditor.
Maintain cleanliness and sanitation of the assigned station in accordance with Department of Health and company standards.
Follow supervisor instructions and communicate with and support coworkers as part of a team.
Know assigned recipes in depth and execute them to company standards; maintain general knowledge of the venue.
Communicate product needs to chefs and support staff.
Check cover counts, BEOs, and/or Fire Sheets.
Set up the station and perform opening and closing procedures as directed by management, including stocking supplies, setting mise en place according to FIFO and company standards, sanitizing the station, and completing side-work.
Report breakage and damage to equipment or furniture to management immediately.
Attend and participate in daily pre-service meetings where applicable, training sessions, and departmental meetings.
Learn by listening to and observing team members, share knowledge, and lead by example.
Maintain a positive and professional attitude and a neat, well-groomed appearance that adheres to company standards.
Demonstrate knowledge of Tao Group Hospitality, its partners, and supporting hotel environments.
Assist with or complete additional assigned tasks.