Line Cook

Position SummaryAs a Cook, you are responsible for the meticulous preparation, presentation, and service of all menu items, upholding the culinary standards that define fine dining. The ideal candidate demonstrates technical skill, attention to detail, and the ability to thrive under pressure in a high-performance kitchen environment. This person can expect to work evenings/nights, including weekends and holidays.Key ResponsibilitiesPrepare menu items consistently and accurately, following prescribed recipes and presentation standardsAccommodate special requests while maintaining food quality and integrityPrepare and portion ingredients in advance of serviceMaster the technical requirements of assigned station(s), including setup and breakdownOperate kitchen equipment and tools safely and effectively, including knives, thermometers, and specialized machineryMaintain up-to-date counts on menu items and communicate low inventory to kitchen leadershipMaintain food safety and sanitation standards in compliance with health regulations and internal SOPsKeep workstation clean, orderly, and stocked throughout the shift; ensure it is prepped and ready for the next serviceMultitask calmly and efficiently in a fast-paced, high-pressure kitchenCommunicate clearly and respectfully with all kitchen and front-of-house staffAdhere to all proper hand-washing and sanitation protocolsAccountabilitiesWear and maintain the proper chef uniform in accordance with restaurant standardsWork efficiently in stressful conditions while exercising sound judgmentAccurately account for all food items prepared on the POS systemUphold quality and consistency for every dish served, regardless of volume or time of serviceAccept and apply constructive feedback from chefs and managementEnsure the kitchen is left clean and organized for the following shiftQualifications & ExperienceMinimum of 2 years professional kitchen experience, preferably in a fine dining or high-end restaurant settingDemonstrated experience with knife skills, food safety, and kitchen station managementFamiliarity with classical cooking techniques, modern plating, and high-volume service standardsMust have Clark County Food Handler Card.Physical & Availability RequirementsMust be able to stand and walk for an entire shiftMust be able to lift and transport containers weighing up to 30 lbs.Must be able to navigate stairs, slick or uneven surfaces, and confined kitchen spacesMust be able to work amid variable ventilation, heat, smoke, and occasional cold environmentsFlexible availability including nights, weekends, and holidaysIdeal Candidate TraitsProfessional, composed, and courteous under pressureStrong organizational and time management skillsClean, well-groomed appearance in line with restaurant imageAdaptable, self-motivated, and open to ongoing learningRespectful team player who thrives in a collaborative kitchen environment #J-18808-Ljbffr Piero's Las Vegas