Line Cook

Wakuda; Las Vegas (NV); On-site; USD 54,000 - 76,000; Full time

Job summary

Wakuda in Las Vegas seeks an experienced kitchen professional to plan, prep, and execute menu items for its upscale outlets. You will work under the Sous Chef, maintain sanitation, and ensure consistency with recipes, plating guides, and quality standards across all stations.

The role requires attention to detail, calm under pressure, and excellent English communication. A culinary degree is preferred; weekend and holiday availability is expected.

Qualifications

• Experience in high-volume or upscale kitchens preferred.
• Ability to work flexible hours including weekends and holidays.
• Excellent verbal and written communication.
• Culinary degree preferred.

Responsibilities

• Maintain sanitation and comply with health regulations.
• Prepare all menu items following recipes and yields, according to standards.
• Inspect the cleanliness and organization of the line and work stations.
• Coordinate prep items across areas to ensure readiness for service.
• Meet with Chefs to review assignments, anticipated business levels and changes.
• Minimize waste and control food cost.

Skills

Attention to detail

Speed and accuracy

Work under pressure

Team player

English communication

Follow recipes

Education

Culinary degree

Job description

A bold, artful collision of time and culture, traditional eastern mythology and seductive design created by world-renowned, two-michelin-starred chef tetsuya wakuda and 50 eggs hospitality group. wakuda captures the tension between traditional and modern japan in a bold and thoughtful way through cuisine, design, and art.

REPORTS TO

Sous Chef

KEY RELATIONSHIPS

Kitchen Staff, Stewarding Staff, F&B Staff

Job Description

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to perform job functions with attention to detail, speed and accuracy
• Ability to prioritize, organize and follow through
• Ability to be a clear thinker, remain calm and resolve problems using good judgment
• Ability to work well under pressure of meeting production schedules and timelines for guests' food orders
• Ability to maintain good coordination
• Ability to work with all products and ingredients involved
• Ability to use all senses to ensure quality standards are met
• Ability to differentiate dates
• Ability to operate, clean and maintain all equipment required in job functions
• Ability to comprehend and follow recipes
• Ability to perform job functions with minimal supervision
• Ability to work cohesively with co-workers as part of a team
• Must be able to maintain tact and be cool under pressure
• Able to work flexible hours necessary including off hours, weekends and holidays
• Able to effectively communicate in English, in both written and oral form

Responsibilities

• Maintain and strictly abide by state sanitation/health regulations and (where applicable).
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain complete knowledge of and comply with all departmental policies and procedures.
• Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance.
• Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.
• Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Prepare all menu items following recipes and yield guides, according to department standards.
• Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s.
• Minimize waste and maintain controls to attain forecasted food cost.
• Transport empty, dirty pots and pans to the pot wash station.

Work Environment

• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.
• The noise level in the work environment is usually loud.
• While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell.
• The employee frequently is required to walk.

Preferred

• Minimum 2 years’ experience in high volume or upscale kitchens.
• Culinary degree from accredited school or university.
• Excellent verbal and written communication skills.
• Excellent critical thinking and decision-making skills

Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Compensation: To be discussed