Cook 1

Groot Hospitality; Las Vegas (NV); On-site; USD 19,286 - 26,174; Full time

Job summary

Line Cook at Komodo Las Vegas, a Groot Hospitality venue, is responsible for daily preparation and execution of menu items across stations, maintaining standards set by the executive chef. The role requires strong teamwork, precise mise en place, and adherence to safety and sanitation rules.

Due to the nature of our business, this position is required to work weekends and holidays, with opportunities to grow in a fast-paced, multicultural kitchen environment.

Qualifications

• High school diploma or GED is required.
• Proven cooking experience in a professional kitchen is required.
• A food handler’s license and knowledge of safety regulations are expected.

Responsibilities

• Sets up station and prepares all food items in a sanitary, timely manner.
• Follows recipes, portion controls, and presentation standards.
• Restocks items and manages inventory after service.
• Maintains station cleanliness and uses equipment safely.
• Contributes to cleaning, sanitation, and organization of kitchen and storage areas.
• Performs additional duties as directed by chefs and management.
• Demonstrates professional cooking techniques and knowledge of safety procedures.
• Communicates effectively and works well in a team under pressure.

Skills

communication

leadership

teamwork

time management

problem solving

Education

High school diploma or GED

Proven cooking experience

Food handler’s license

Tools

Kitchen equipment

Job description

Line Cook

Komodo Las Vegas, a Groot Hospitality venue, employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast‑paced multicultural environment. We are always looking for passionate people who will embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balance, as well as a rewarding career experience.

A Line Cook is responsible for the daily preparation and execution of food items in their specified stations or other areas of the kitchen. The individual is responsible for getting their mise‑en‑place finished before service in accordance to standards set by the executive chef and the restaurant. They are responsible for keeping quality by rotating products and waste management. They are expected to keep consistency in cooking technique, flavor profiles and presentation as guided by the executive chef and are not allowed to make any changes or variations and are held accountable for any violations. This is a teamwork‑oriented position so basic communication and reading skills is a must.

Due to the nature of our business, this position is required to work weekends and holidays.

General Duties And Responsibilities

• Sets up station in time for service according to restaurant guidelines.
• Prepares all food items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the chef or restaurant.
• Restocks all items as needed throughout shift and is responsible in taking inventory after service.
• Cleans and maintains station in practicing good safety, sanitation, organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk‑in coolers, and all storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef, or chef de partie at any time.
• A thorough and deep understanding of professional cooking including basic techniques and working food knowledge.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Previous prep or line cook experience.
• Professional communications skills are required.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem‑solving abilities, be self‑motivated, and organized.
• Commitment to quality of service and in food and beverage knowledge.
• Must be aware of company policies regarding benefits, call outs, vacation hours etc.
• Must be open‑minded and show the eagerness to learn and move forward.

Working Conditions

• This position will spend 100% of the time standing.
• Occasional environmental exposures to cold, heat and moisture.
• The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly.
• Must be able to speak, read and understand basic cooking directions.
• The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees.

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at‑will” basis.

Requirements

Education & Experience

• High school diploma or GED
• Proven cooking experience
• A food handler’s license
• Sound knowledge of food health and safety regulations
• The ability to stand for extended periods
• The ability to work a fast‑paced environment
• Excellent communication and leadership skills
• Exceptional organizational, time management, and problem‑solving skills