Line Cook — Fast-Paced Vegas Kitchen with Benefits

Ellis Island Casino, Village Pubs, Mt. Charleston; Las Vegas (NV); On-site; USD 19,000 - 25,000; Full time

Benefits offered by this job

Medical

Dental

Basic Life Insurance (included withthe

Vision

Short-term Disability

Combo plan covering accidents,hospital

Paid time off

Eligibility to participate in a 401(k)

Job summary

Ellis Island Casino, Hotel & Brewery in Las Vegas, NV is seeking a Line Cook for the Front Yard to prepare food using recipes created by the Sous Chef and Kitchen Manager, helping the kitchen run efficiently.

This non-exempt, full- or part-time role requires basic knife skills, the ability to work in a fast-paced environment, knowledge of health and sanitation practices, and clear English communication.

Qualifications

• Basic knife skills required.
• Ability to interact with fellow team members in a friendly, enthusiastic, and outgoing manner.
• Works well in a fast-paced environment.
• Knowledge of health, safety, and sanitation practices.
• Comprehension of the English language both written and oral.

Responsibilities

• Assist with stocking and setting up kitchen stations.
• Prepare food including cleaning, cutting ingredients, cooking appetizers, snacks, main dishes, and desserts.
• Plate prepared foods according to guidance from Sous Chef or Kitchen Manager.
• Work with servers to ensure timely order completion per guest requests.
• Wash and clean kitchen and utensils; store equipment after shifts.
• Ensure kitchen procedures and hygiene meet food safety standards.
• Record fridge and line temperatures daily.
• Clean kitchen equipment daily (refrigerators, flat tops, oil fryers).
• Cross-train in Prep Cooking and assume responsibilities as needed.
• Put away food orders as they arrive.

Skills

Knife skills

Team interaction

Fast-paced

Hygiene & safety

English proficiency

Job description

Ellis Island Casino, Hotel & Brewery in Las Vegas, NV is seeking a Line Cook for the Front Yard to prepare food using recipes created by the Sous Chef and Kitchen Manager, helping the kitchen run efficiently.

This non-exempt, full- or part-time role requires basic knife skills, the ability to work in a fast-paced environment, knowledge of health and sanitation practices, and clear English communication.