LINE COOK

Fine Entertainment Management; Las Vegas (NV); On-site; USD 20,664 - 26,174; Full time

Job summary

Fine Entertainment Management is seeking a line cook for George Sportsman Lounge in Las Vegas, NV. You will be responsible for daily prep across pantry, fry, broiler or grill stations and other assigned areas, following recipes and presentation standards to ensure consistent quality.

Ideal candidates have basic cooking skills, knowledge of safety and sanitation (SNHD), and a minimum of 3 years as a line cook.

Qualifications

• Basic understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures per SNHD.
• Knowledge of proper use and maintenance of kitchen equipment.
• Previous line cook experience, minimum of 3 recent years.

Responsibilities

• Sets up, stocks, and breaks down station according to restaurant guidelines.
• Prepares all food items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications.
• Cleans and maintains station in adherence to safety and sanitation standards.
• Properly labels, dates and rotates food products.
• Reports to manager when running low on product or equipment issues.

Skills

English communication

Teamwork

High-volume work

Food prep & presentation

Tools

Kitchen equipment

Knife handling

Job description

Job Details

Job Location: George Sportsman Lounge - Las Vegas, NV 89148

A line cook is responsible for the daily preparation of food items in the pantry, fry, broiler or grill stations or any other assigned area of the kitchen.

Essential Functions

• Must be 21 years or older
• Sets up / stocks / breaks down station 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 restaurant
• Cleans and maintains station in practicing good safety, sanitation and organizational skills
• Properly labels, dates and rotates food product
• Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers
• Reports to manager when running low on product or equipment is not functioning properly

Qualifications and Knowledge

• Basic understanding of professional cooking and knife handling skills
• Understanding and knowledge of safety, sanitation and food handling procedures as outlined by the SNHD
• Knowledge and understanding of proper use and maintenance of all kitchen equipment in station
• Previous line cook experience, minimum of 3 recent years

Skills

• Must be able to communicate effectively in English
• Must have the ability to take direction and work in a team environment
• Must have the ability to work calmly and effectively under high volume pressure
• Extensive overall knowledge of food preparation and presentation

Working Conditions

• Must be able to withstand prolonged periods of standing and be able to bend, lift, stretch and kneel without restriction
• Must be able to tolerate prolonged exposure to heat and or cold
• Must be able to transport up to 50 lbs on occasion and up to 35 lbs regularly

Uniform Requirements

• Slip resistant shoes
• Black work pants
• SNHD Health Card
• NSF Food Thermometer
• Knife Set that includes: Chef knife, serrated knife, paring knife, tongs, spatula