Human Resources

Winnie & Ethel's Downtown Diner; Las Vegas (NV); On-site; USD 19,000 - 28,000; Part time

Benefits offered by this job

Direct Deposit

Tip share for Back of House Staff

Paid time off accrual after 90 days of

Matching charitable donation after 90日

Job summary

Winnie & Ethel's Downtown Diner in Las Vegas, NV is seeking a dependable, upbeat part-time Line Cook to join our fast-paced kitchen. Experience with eggs is a must; starting pay is $17/hour plus tip share for experienced cooks.

Responsibilities include maintaining sanitary prep areas, cooking to recipes, and collaborating with BOH/FOH to ensure guests have an exceptional dining experience.

Qualifications

• Minimum 3 years of experience as a Line Cook in a reputable restaurant or culinary establishment.
• 5+ years and breakfast/brunch experience preferred with egg experience.
• Must have a current SNHD Food Handler card.
• Legal right to work in the United States and conversational English required.

Responsibilities

• Inspect, clean, and maintain food preparation areas to ensure safe and sanitary food-handling practices.
• Regulate temperatures of ovens, broilers, grills, fryers, and other kitchen equipment to ensure food safety.
• Ensure freshness of food by checking quality and rotating stock.
• Follow recipes and standard portion sizes; maintain kitchen rules and procedures.
• Stock and maintain sufficient levels of food products at line stations for smooth service.
• Handle, store, and rotate all food products according to policies.
• Season and cook food according to recipes; bake, roast, broil, and steam as required.

Skills

Line cook experience

Egg cooking

Job description

Winnie & Ethel's Downtown Diner in Las Vegas, NV is looking for part-time line cook to join our team. We’re located in the historic Huntridge Shopping Center at 1130 E Charleston Blvd, Suite 140, in downtown Las Vegas.

We’re seeking dependable, motivated, and upbeat individual who thrives in a fast-paced kitchen. Experience with eggs is a must. Starting pay is $17/hour plus tip share for experienced cooks.

LINE COOK’S MISSION

A Line Cook plays a critical role in delivering an exceptional dining experience by preparing and executing menu items according to established recipes and quality standards. They work closely with the kitchen team to ensure timely, consistent, and accurate food production while maintaining a clean, organized, and food-safe work environment. This position requires attention to detail, efficiency, and a strong team-oriented mindset in a fast-paced kitchen setting.

BENEFITS

• Direct Deposit & Semi-monthly Pay
• Tip Share for Back of House Staff
• Paid time off accrual after 90 days of employment
• Matching charitable donation contributions after 90 days of employment

RESPONSIBILITIES

• Inspect, clean, and maintain food preparation areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Memorize and consistently comply with the restaurant’s standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Stock and maintain sufficient levels of food products at line stations to support a smooth service period.
• Handle, store, and rotate all food products and supplies according to restaurant policies and procedures.
• Season and cook food according to recipes.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications.
• Observe and test foods to determine if they have been cooked correctly, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plate presentation and garnish setup for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, ham, pork, and chicken for hot or cold service, or for sandwiches.
• Assist in food prep assignments during off-peak periods.
• Substitute for or assist other cooks during emergencies or rush periods.
• Open or close the kitchen following the closing checklist for kitchen stations and assist others in opening or closing the kitchen.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

TECHNICAL COMPETENCIES

• Advanced cooking techniques, including grilling, sautéing, baking, and frying
• Advanced preparation techniques, including chopping, dicing, slicing, mincing, and mixing
• Advanced familiarity with kitchen equipment operation and maintenance
• Advanced food safety guidelines and best practices

QUALIFICATIONS

• Minimum 3 years of experience as a Line Cook in a reputable restaurant or culinary establishment
• 5+ years and breakfast/brunch experience preferred with egg experience
• Strong knowledge of food ingredients and flavor combinations.
• Ability to work in a fast-paced, high-pressure environment while maintaining composure.
• Excellent communication skills to collaborate effectively with front- and back-of-house team members.
• Must have a current SNHD Food Handler card.
• Must be able to accept direct deposit payment payment.
• Legal right to work in the United States and conversational English required.