Cook - Line

Lobster

ME Venetian - Las Vegas, NV 89109

Start Date 01/07/2025

Salary Range

$14.00 - $18.00 Hourly

Position Type

Part Time

Job Shift

Any

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 auditing
• Completion of all daily menus and food products on all parts of the line/kitchen
• Report any poor product or below quality items to sous chef or above immediately upon noticing
• Maintain food storage and handling procedures
• Maintain food quality and nutritional standards
• Perform technical culinary food production, portion control, and service standards
• Follow production schedule
• Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include:
• Washing, peeling, cutting and seeding vegetables and fruits
• Weighing and measuring ingredients
• Methods of combination: stirring, mixing, whipping, breading, etc.
• Maintain cooking temperature, product cooling and labeling
• Lifting and moving equipment to and from work stations, stove, and refrigerator
• Maintains a clean and sanitary work station, equipment and distribute supplies utensils, and portable equipment
• Stocks and maintains sufficient levels of food products at work station to ensure a smooth service period
• Follows proper plate presentation and garnish setup for all dishes
• Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures
• Will be required to possess basic knife skills in compliance with OSHA safety regulations and operate kitchen equipment
• Responsible for assisting Chefs, Cooks & Pantry in preparing all food items in accordance with designated standards established by the Room Chef
• Responsible for putting away groceries in accordance with Health Department
• Able to understand and comply with all safety regulations and rules

Minimum Qualifications:

• Ability to add and subtract two-digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance
• Ability to apply common sense understanding to carryout detailed but uninvolved written or oral instructions
• Ability to deal with problems involving a few concrete variables in standardized situations
• Strong team-minded approach to fellow-workers
• Primary food quality work ethic
• Ability to read and comprehend simple instructions, short correspondence, and memos
• Exceptional communication skills both verbally and written
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Excellent knowledge of food preparation and fine dining cooking
• Must be able to perform in a fast-paced kitchen environment
• Ability to be flexible and to perform multiple tasks effectively
• Friendly, open disposition and professional presentation
• Open availability; must be able to work evenings, weekends and holidays
• Ability to stand for long periods of time

Physical Requirements:

• Ability to safely traverse kitchen areas
• Ability to stand for prolonged periods of time, in some instances, the entire shift
• Ability to lift at least but not limited to 50 pounds and if more must be with assistance
• Flexibility in the wrist to scoop, twist, push, pull, lift, and bend
• Exposure to extreme heat, steam, and cold present in a kitchen environment
• Manual dexterity to cut and chop foods and perform other related tasks
• Ability to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40° F to
  -10°F

Education 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 experience
• Southern Nevada Health District Health Card
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization

The 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…