Cook

Join to apply for the Cook 1 role at Groot Hospitality

3 days ago Be among the first 25 applicants

Komodo Las Vegas, a Groot Hospitality venue, employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast‑paced multicultural environment. We are always looking for passionate people who will embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity is evident in the service we provide to our guests.

We offer career opportunities with a healthy work/life balance and a rewarding career experience.

A Line Cook is responsible for the daily preparation and execution of food items in their specified stations or other areas of the kitchen. The individual is responsible for getting their mise‑en‑place finished before service in accordance with standards set by the executive chef and restaurant. They maintain quality by rotating products and managing waste, keep consistency in cooking technique, flavor profiles, and presentation, and are held accountable for any deviations.

This is a teamwork‑oriented position that requires basic communication and reading skills.

Due to the nature of our business, this position requires work on weekends and holidays.

• Sets up station in time for service according to restaurant guidelines.
• Prepares all food items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the chef or restaurant.
• Restocks all items as needed throughout shift and takes inventory after service.
• Cleans and maintains station with good safety, sanitation, and organizational skills.
• Has the knowledge to properly use and maintain all station equipment.
• Assists with cleaning, sanitation, and organization of kitchen, walk‑in coolers, and storage areas.
• Performs additional responsibilities as requested by the Chef, Sous Chef, or chef de partie.
• Possesses a thorough understanding of professional cooking, including basic techniques and working food knowledge.
• Knows safety, sanitation, and food handling procedures.
• Has previous prep or line cook experience.
• Exhibits professional communication skills.
• Can take direction.
• Works well in a team environment.
• Stays calm and effective under pressure.
• Displays problem‑solving abilities, self‑motivation, and organization.
• Commits to quality of service and food & beverage knowledge.
• Is aware of company policies regarding benefits, call‑outs, vacation, etc.
• Is open‑mind and eager to learn and move forward.

• This position spends 100% of its time standing.
• Occasional exposure to cold, heat, and moisture.
• Must transport up to 40 pounds on occasion and 25 pounds regularly.
• Must be able to speak, read, and understand basic cooking directions.
• The job description describes the general nature of the work; it is not exhaustive.

All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees.

Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the employee must possess the required abilities or aptitudes. Continued employment remains on an “at‑will” basis.

• High school diploma or GED
• Proven cooking experience
• A food handler’s license
• Sound knowledge of food health and safety regulations
• Ability to stand for extended periods
• Ability to work in a fast‑paced environment
• Excellent communication and leadership skills
• Exceptional organizational, time‑management, and problem‑solving skills

• Entry level

• Full‑time

• Management and Manufacturing

• Hospitality