Cook - Line

The Line Cook is responsible for preparing, cooking, and garnishing various foods efficiently in accordance with set recipes and plating diagrams. This role requires strong team-minded approach to fellow-workers, primary food quality work ethic, and excellent understanding of various cooking methods, ingredients, equipment and procedures.

Requirements

• Maintain 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
• 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
• Possess basic knife skills in compliance with OSHA safety regulations and operate kitchen equipment
• Assisting Chefs, Cooks & Pantry in preparing all food items in accordance with designated standards established by the Room Chef
• Putting away groceries in accordance with Health Department
• Understand and comply with all safety regulations and rules