Line Cook
On-siteLas Vegas, Nevada, United States
Job Summary
Learns and becomes validated in one or all of our cooking stations, handling and portioning items accurately and safely. Prepares and cooks items exactly according to recipe every time, using measuring devices and scales to control food costs. Discusses production priorities with managers and line cooks while cleaning and sanitizing the station throughout the shift. Labels, day dots, rotates, and stores all items produced, obtaining the Chef's signature on all products made. Ensures equipment is operated and maintained consistently and properly, keeping immediate supervisors informed of all problems or unusual matters of significance. Performs all duties in a timely and effective manner in accordance with established company policies. Requires minimum of 2 years of cooking experience in a fast-paced and high-volume restaurant kitchen and a Food Handlers Card.
Required Qualifications
- Lifts and carries sacks and cases of up to 70 lbs., up to 20 times per shift
- Frequent bending and stooping
- Works frequently in a hot and damp environment
- Hazards include, but are not limited to, cuts from broken glass and metal cans; burns, slipping, and tripping
- Stands and uses hands all of 6 - 8 hour shifts
- Must be able to hear kitchen or manager requests in the midst of loud background noise
- Food Handlers Card
- Minimum of 2 years of cooking experience in a fast-paced and high-volume restaurant kitchen
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