Line Cook

Desimone-Gaming-Inc; Las Vegas (NV); On-site; USD 22,000 - 23,000; Full time

Job summary

Longhorn Casino in Las Vegas, NV is hiring a Line Cook to join our bustling kitchen. You will prepare a variety of meats, seafood, vegetables and sauces, ensuring quality, portion control and timely service in a high-volume resort setting.

The ideal candidate has at least 1 year of line cook experience, strong teamwork, and the ability to stand for long periods, lift up to 40 pounds, and work weekends/holidays. A high school diploma or equivalent is required.

Qualifications

• High school diploma or equivalent.
• 1 year experience as a cook in a fast-paced, high-volume kitchen.
• Clear communication with managers and staff.
• Able to reach, bend, stoop and lift up to 40 pounds.
• Able to stand for long periods (up to 9 hours).
• Weekend and holiday availability.

Responsibilities

• Maintain knowledge of food products and culinary techniques.
• Identify and safely use kitchen equipment.
• Restock kitchen supplies and food items for service.
• Label and date products for safekeeping and sanitation.
• Maintain menu knowledge and plate presentation.
• Assist kitchen staff in execution of service.
• Prepare base sauces, stocks and soups.
• Work as a team and assist guests and staff.
• Communicate with management to fulfill needs.

Skills

Culinary skills

Communication

Stand ability

Education

High school diploma or equivalent

Job description

Job Details

Job Location: Longhorn Casino - Las Vegas, NV 89122

Position Type: Full Time

Salary Range: $16.00 - $17.00 Hourly

Job Shift: Any

Job Category: Restaurant - Food Service

As a Line Cook, you will be responsible for skillfully applying culinary techniques. You will also set the stage for guest experience with your welcoming smile and service. By understanding their unique stories and needs, you will own their experience to create WOW memories they will carry with them far and beyond their stay with us.

• Maintain solid knowledge of food products and skillfully apply culinary techniques.
• Identify and safely use kitchen equipment.
• Restock kitchen supplies and food items required for service.
• Properly label and date products to ensure safekeeping and sanitation.
• Maintain solid menu knowledge and attention to detail with plate presentation.
• Assist Sous Chef, Pantry and Kitchen workers in execution of service.
• Maintain solid knowledge, understanding and preparation of base sauces, stocks and soups.
• Work as a team, assist all guests and team members needs and inquiries.
• Communicate with management, chef and kitchen staff in order to fulfill and address any issue or needs requested by guests and team members.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists kitchen staff in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Perform other job-related duties as requested.

QualificationsRequired:

• High school diploma or equivalent.
• One (1) years’ experience as a Cook in a fast paced, high volume kitchen.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).
• Work varied shifts, to include weekends and holidays.

Preferred:

• Two (2) years of experience in a similar resort setting.
• Formal Culinary training.