LINE COOK I

Line Cook I

Casino Fandango - Carson City, NV 89701

Overview

Level: Experienced Position Type: Full Time Job Shift: Swing Category: Restaurant - Food Service

Description

TiAmo Line Cook / Broiler

The TiAmo Line Cook / Broiler is responsible for supporting kitchen operations through the preparation, cooking, and presentation of high-quality menu items while maintaining company standards for food safety, cleanliness, and guest satisfaction.

Essential Job Functions and Duties:

• Prepare and cook menu items according to recipes, specifications, and direction provided by the Sous Chef and/or Executive Chef.
• Operate and maintain broiler and line stations while ensuring proper cooking temperatures, timing, and presentation standards.
• Ensure food quality, consistency, portion control, and presentation meet company expectations.
• Work efficiently within assigned stations while maintaining the highest quality finished product during all service periods.
• Practice proper food handling, storage, labeling, dating, and rotation procedures.
• Demonstrate proper knife handling skills and safe kitchen practices at all times.
• Utilize proper kitchen safety procedures and basic to advanced cooking techniques.
• Maintain cleanliness and organization of workstations throughout each shift.
• Clean, disinfect, and sanitize cutting boards, utensils, equipment, and worktables regularly.
• Ensure kitchen sanitation and Health Department standards are consistently maintained.
• Verify that no food leaves the kitchen without a corresponding ticket, including manager meals.
• Assist with stocking, prep work, and maintaining inventory levels as needed.
• Maintain a positive and professional demeanor during all interactions with guests, team members, and vendors.
• Support teamwork and communication between front-of-house and back-of-house operations.
• Perform all duties in accordance with company policies, procedures, and service standards.
• Perform other duties as assigned.

Qualifications

Qualifications Education and Experience:

• Must be at least 21 years of age.
• High School Diploma and/or GED preferred.
• Must have 57 years of cooking experience within the past 10 years.
• Knowledge of Italian cuisine, Asian cuisine, seafood, soups, and sauces is a plus.
• Ability to broil and operate main kitchen equipment.
• Ability to roast beef, pork, and fowl.

Additional Requirements:

• Ability to successfully work in a potentially stressful, fast-paced environment.
• Ability to work both independently and as part of a team.
• Must have job-related tools.
• All selected candidates will be required to audition for the Executive Chef by preparing a meal for four, including an appetizer, soup or salad, and main entre (no dessert).
• Ability to read, write, speak, and understand the English language.
• Bi-lingual (English/Spanish) is a plus.
• Must present a well-groomed and professional appearance.
• Flexibility to work varied shifts, including weekends, holidays, and overtime as needed.
• Must be able to tolerate environments with secondary smoke, high noise levels, bright lights, and dust.
• Excellent verbal and written communication skills.

Required Work Cards:

• Food Handler's Certification

Equipment and Systems Used:

• All kitchen equipment
• Paycom system