Line Cook

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

Position SummaryAs a Cook, you are responsible for the meticulous preparation, presentation, and service of all menu items, upholding the culinary standards that define fine dining. The ideal candidate demonstrates technical skill, attention to detail, and the ability to thrive under pressure in a high-performance kitchen environment. This person can expect to work evenings/nights, including weekends and holidays.Key ResponsibilitiesPrepare menu items consistently and accurately, following prescribed recipes and presentation standardsAccommodate special requests while maintaining food quality and integrityPrepare and portion ingredients in advance of serviceMaster the technical requirements of assigned station(s), including setup and breakdownOperate kitchen equipment and tools safely and effectively, including knives, thermometers, and specialized machineryMaintain up-to-date counts on menu items and communicate low inventory to kitchen leadershipMaintain food safety and sanitation standards in compliance with health regulations and internal SOPsKeep workstation clean, orderly, and stocked throughout the shift; ensure it is prepped and ready for the next serviceMultitask calmly and efficiently in a fast-paced, high-pressure kitchenCommunicate clearly and respectfully with all kitchen and front-of-house staffAdhere to all proper hand-washing and sanitation protocolsAccountabilitiesWear and maintain the proper chef uniform in accordance with restaurant standardsWork efficiently in stressful conditions while exercising sound judgmentAccurately account for all food items prepared on the POS systemUphold quality and consistency for every dish served, regardless of volume or time of serviceAccept and apply constructive feedback from chefs and managementEnsure the kitchen is left clean and organized for the following shiftQualifications & ExperienceMinimum of 2 years professional kitchen experience, preferably in a fine dining or high-end restaurant settingDemonstrated experience with knife skills, food safety, and kitchen station managementFamiliarity with classical cooking techniques, modern plating, and high-volume service standardsMust have Clark County Food Handler Card.Physical & Availability RequirementsMust be able to stand and walk for an entire shiftMust be able to lift and transport containers weighing up to 30 lbs.Must be able to navigate stairs, slick or uneven surfaces, and confined kitchen spacesMust be able to work amid variable ventilation, heat, smoke, and occasional cold environmentsFlexible availability including nights, weekends, and holidaysIdeal Candidate TraitsProfessional, composed, and courteous under pressureStrong organizational and time management skillsClean, well-groomed appearance in line with restaurant imageAdaptable, self-motivated, and open to ongoing learningRespectful team player who thrives in a collaborative kitchen environment