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 auditingCompletion of all daily menus and food products on all parts of the line/kitchenReport any poor product or below quality items to sous chef or above immediately upon noticingMaintain food storage and handling proceduresMaintain food quality and nutritional standardsPerform technical culinary food production, portion control, and service standardsFollow production scheduleFood preparation of meats/poultry/game/fish, vegetables, and fruits, to include:Washing, peeling, cutting and seeding vegetables and fruitsWeighing and measuring ingredientsMethods of combination: stirring, mixing, whipping, breading, etc.Cooking: steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broilingMaintain cooking temperature, product cooling and labelingLifting and moving equipment to and from work stations, stove, and refrigeratorMaintains a clean and sanitary work station, equipment and distribute supplies utensils, and portable equipmentStocks and maintains sufficient levels of food products at work station to ensure a smooth service periodFollows proper plate presentation and garnish setup for all dishesProperly store, rotate, and manage all food products following local, state, federal, and company guidelines and proceduresWill be required to possess basic knife skills in compliance with OSHA safety regulations and operate kitchen equipmentResponsible for assisting Chefs, Cooks & Pantry in preparing all food items in accordance with designated standards established by the Room ChefResponsible for putting away groceries in accordance with Health DepartmentAble to understand and comply with all safety regulations and rulesMinimum Qualifications:Ability to add and subtract two-digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distanceAbility to apply common sense understanding to carryout detailed but uninvolved written or oral instructionsAbility to deal with problems involving a few concrete variables in standardized situationsStrong team-minded approach to fellow-workersPrimary food quality work ethicAbility to read and comprehend simple instructions, short correspondence, and memosExceptional communication skills both verbally and writtenExcellent understanding of various cooking methods, ingredients, equipment and proceduresExcellent knowledge of food preparation and fine dining cookingMust be able to perform in a fast-paced kitchen environmentAbility to be flexible and to perform multiple tasks effectivelyFriendly, open disposition and professional presentationOpen availability; must be able to work evenings, weekends and holidaysAbility to stand for long periods of timePhysical Requirements:Ability to safely traverse kitchen areasAbility to stand for prolonged periods of time, in some instances, the entire shiftAbility to lift at least but not limited to 50 pounds and if more must be with assistanceFlexibility in the wrist to scoop, twist, push, pull, lift, and bendExposure to extreme heat, steam, and cold present in a kitchen environmentManual dexterity to cut and chop foods and perform other related tasksAbility to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40° F to -10°FEducation 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 experiencePrevious Line Cook experience in a fine dining restaurantSouthern Nevada Health District Health CardAbility to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organizationThe LEV Restaurant Group was founded in 2002 as a vehicle to inspire, create, develop and operate world class experiences for food & beverage concepts in the Restaurant Industry. We are excited to collaborate and invest in entrepreneurial spirited professionals to create authentic, immersive drinking and dining experiences. We partner with chefs, service leaders, and brand ambassadors and provide all the support necessary to ensure brand development success. Based in Las Vegas, LEV Restaurant Group oversees 800 employees and 40+ multi-state locations.Our CORE Focus and Values are to celebrate Dedication, Passion, Growth and Creativity while being Collaborative.WE ARE AN EQUAL OPPORTUNITY EMPLOYERAt LEV Restaurant Group, we do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.If you need assistance or an accommodation due to a disability, please contact us at View phone number on click.appcast.io. #J-18808-Ljbffr