Cook - Line

**Job Summary**: The Line Cook is responsible for preparing, cooking, and garnishing various foods efficiently in accordance with set recipes and plating diagrams. **Essential Job Functions; include but not limited to**: - 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 sous chef or above immediately upon noticing - Maintain food storage and handling procedures - Maintain food quality and nutritional standards - Perform technical culinary food production, portion control, and service standards - Follow production schedule - Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include: - Washing, peeling, cutting and seeding vegetables and fruits - Weighing and measuring ingredients - Methods of combination: stirring, mixing, whipping, breading, etc. - Cooking: steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broiling - Maintain cooking temperature, product cooling and labeling - Lifting and moving equipment to and from work stations, stove, and refrigerator - Maintains a clean and sanitary work station, equipment and distribute supplies utensils, and portable equipment - Stocks and maintains sufficient levels of food products at work station to ensure a smooth service period - Follows proper plate presentation and garnish setup for all dishes - Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures - 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 all food items in accordance with designated standards established by the Room Chef - Responsible for putting away groceries in accordance with Health Department - Able to understand and comply with all safety regulations and rules **Minimum Qualifications:** - Ability to add and subtract two-digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance - Ability to apply common sense understanding to carryout detailed but uninvolved written or oral instructions - Ability to deal with problems involving a few concrete variables in standardized situations - Strong team-minded approach to fellow-workers - Primary food quality work ethic - Ability to read and comprehend simple instructions, short correspondence, and memos - Exceptional communication skills both verbally and written - Excellent understanding of various cooking methods, ingredients, equipment and procedures - Excellent knowledge of food preparation and fine dining cooking - Must be able to perform in a fast-paced kitchen environment - Ability to be flexible and to perform multiple tasks effectively - Friendly, open disposition and professional presentation - Open availability; must be able to work evenings, weekends and holidays - Ability to stand for long periods of time **Physical Requirements:** - Ability to safely traverse kitchen areas - Ability to stand for prolonged periods of time, in some instances, the entire shift - Ability to lift at least but not limited to 50 pounds and if more must be with assistance - Flexibility in the wrist to scoop, twist, push, pull, lift, and bend - Exposure to extreme heat, steam, and cold present in a kitchen environment - Manual dexterity to cut and chop foods and perform other related tasks - Ability to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40° F to -10°F **Education and Required Experience**: - High School diploma or general education degree (GED) - Minimum 6 months to 2 years of cooking experience;(or) equivalent combination of education and experience - Previous Line Cook experience in a fine dining restaurant - Southern Nevada Health District Health Card - Ability to…