Line Cook
On-site · Las Vegas, Nevada, United States
Job Summary
Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets, maintaining organization, cleanliness and sanitation per standards; follow recipes, maintain knowledge of equipment, manage inventory and waste to meet forecasted food costs; coordinate with Chefs and kitchen staff to ensure timely, accurate preparation and service; demonstrate strong communication and teamwork with staff while adhering to health regulations and safety practices; required flexibility to work off hours, weekends, and holidays; must be able to communicate effectively in English.
Required Qualifications
- Minimum 2 years’ experience in high volume or upscale kitchens
- Culinary degree from accredited school or university (preferred)
- Excellent verbal and written communication skills
- Ability to work as part of a team
- Ability to operate and maintain kitchen equipment
- Ability to follow recipes and yield guides
- English proficiency
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