SUNDANCE LINE COOK

Silverton Casino Lodge; Las Vegas (NV); On-site; USD 10,000 - 60,000; Part time

Job summary

A leading company in Las Vegas is seeking a Part-Time Line Cook to prepare and cook food items, ensuring quality and freshness. The ideal candidate will thrive in a fast-paced environment, adhere to health standards, and collaborate with the culinary team. Responsibilities include maintaining kitchen cleanliness, following recipes, and ensuring guest satisfaction through quality service.

Qualifications

• 6 months to 2 years cooking experience in single/multiple cuisines.
• Basic knife skills in compliance with OSHA safety regulations.

Responsibilities

• Prepare and cook food items while maintaining quality and freshness.
• Follow standardized recipes and maintain a clean kitchen.
• Report any poor product quality to the Sous Chef.

Skills

Cooking

Reading Recipes

Knife Skills

Following Directions

Education

High School Diploma

Job description

Job Details

Job Location: Silverton Casino LLC - Las Vegas, NV

Position Type: Part Time

Salary Range: Undisclosed

Description

General Summary of Job Duties: The Sundance Line Cook will be responsible for preparing and cooking food items, maintaining quality and freshness of all products, following standardized recipes, maintaining a clean and organized kitchen, and working collaboratively in a high-pressure, fast-paced environment.

Principle Responsibilities and Duties:

• Maintenance of all areas in accordance with Clark County Health Department and FSS auditing.
• Completion of all daily menus and food products on all parts of the line/kitchen.
• Report any poor product or below quality items to the Sous Chef or above immediately upon noticing.
• Act in accordance with all Silverton Standard Operating Procedures.
• Proper food handling in accordance with Clark County Health Department and Food Safety Standards.
• Having all menu items on hand, or F&B approved substitutions and communication of these to entire team.
• Accuracy in all recipes used in outlet, whether produced there or not, and if applicable-proper plating inin accordance with set standards.
• Daily taking and maintaining of your station and areas inventory.
• Guaranteeing quality product is always on your station.
• Report any engineering needs or equipment failures/malfunctions to the culinary team or outlet manager as soon as they are noticed.
• Develop guest loyalty through personalized customer attention (internal and external when possible).
• Performing other duties requested as assigned.

General Job Responsibilities and Duties:

• Maintain a high quality of guest service according to Silverton Be Amazing Service Standards.
• Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future.
• Adhere to all appearance and uniform standards.
• Maintain an open line of communication with Managers.
• Maintain a positive and professional demeanor during all interactions with guests, fellow Team Members, and Vendors.
• Ability to accept performance feedback in a professional manner.
• Regular attendance on all scheduled shifts is considered an essential function of the job.
• Arriving on time for all scheduled shifts is considered an essential function of the job.
• Other duties as assigned.

To perform the job successfully, an individual should demonstrate the following Silverton Values:

• Character: Always do the right thing and treat everyone with dignity and respect.
• Collaboration: Celebrate Diverse ideas, thought and talents.
• Care: Be KIND to yourself and each other.
• Fun: Our guests are here to have FUN, so we should have FUN, too!
• Excellence: Be Amazing!

Qualifications

Skills, Education & Other Requirements:

• 6 months to 2 years cooking experience in single/multiple cuisines.
• Require the abilityto read recipes.
• Must be able tofollow verbal directions.
• Will be required to possess basic knife skills in compliance with OSHA safety regulations and operate kitchen equipment.
• Responsible for assisting Chefs, Cooks & Pantry in preparing allfooditems in accordance with designated standards established by the Room Chef.
• Also responsible for putting away groceries in accordance with Health Department and Silverton regulations. Must follow all Health Department and Silverton standards for basic food service.

Required Work Cards:

• Identification that establishes identity
• Identification that establishes the right to work in the United States
• SNHD Heath Card

Machinery, Work Equipment, Programs, Software, Hardware Used:

Knowledge and proficiency in workingvarious stations on the cooking line, which include, but are not limited to, ovens, broilers, grills, griddles, fryers, saute, expeditor, pantry, and preparation.