Fine Dining Line Cook — Precision, Plating & Night Shifts

Piero's Las Vegas; Winchester (NV); On-site; USD 42,000 - 60,000; Full time

Job summary

Piero's Las Vegas is seeking a professional Cook to deliver meticulous preparation, presentation, and service of our menu in a fine dining setting. You will work evenings and weekends, maintaining culinary standards and collaborating with a talented kitchen team.

The ideal candidate has at least two years of kitchen experience, knife skills, food safety knowledge, and station management, with familiarity in classical techniques and modern plating.

Qualifications

• They require at least 2 years of professional kitchen experience.
• Knife skills, food safety, and station management are essential.
• Familiarity with classical techniques, modern plating, and high-volume service.
• Clark County Food Handler Card is required.

Responsibilities

• Prepare menu items consistently and accurately following recipes and standards.
• Accommodate special requests while maintaining quality and integrity.
• Prepare and portion ingredients in advance of service.
• Master station requirements including setup and breakdown.
• Operate kitchen equipment and tools safely and effectively.
• Maintain counts on menu items and communicate low inventory to leadership.
• Maintain food safety and sanitation standards per regulations and SOPs.
• Keep workstation clean, stocked, and prepped for next service.
• Multitask calmly in a fast-paced kitchen.
• Communicate clearly with kitchen and front-of-house staff.
• Adhere to hand-washing and sanitation protocols.
• Accurately account for all food items prepared on POS.
• Uphold quality and consistency for every dish.

Skills

Knife skills

Food safety

Kitchen station management

Classical cooking techniques

Modern plating

High-volume service

Attention to detail

Time management

Tools

Thermometers

Job description

Piero's Las Vegas is seeking a professional Cook to deliver meticulous preparation, presentation, and service of our menu in a fine dining setting. You will work evenings and weekends, maintaining culinary standards and collaborating with a talented kitchen team.

The ideal candidate has at least two years of kitchen experience, knife skills, food safety knowledge, and station management, with familiarity in classical techniques and modern plating.