Line Cook

2 months ago

Las Vegas, United States Clique Durango Pool, LLC Full time
Job DescriptionJob Description

Job Requirements

To include but not limited to:

  • Providing and maintaining high quality standards and procedures in preparing and serving all food.
  • Maintaining solid knowledge of all food products and is able to skillfully apply culinary techniques.
  • Assisting as needed in execution of service.
  • Maintains a solid menu knowledge and attention to detail with plate presentation.
  • Responsible for preparation of all aspects of restaurants foods, hot and cold; including banquets and special events.
  • Ensuring that all food quality meets specifications and guarantees.
  • Maintaining a solid knowledge, understanding and preparation of base sauces, stocks and soups.
  • Regularly restocks all kitchen supplies and food items required for service.
  • Properly labeling and dating all products to ensure safekeeping and sanitation.
  • Keeping the kitchen, a clean, safe and sanitary environment in which to work; making sure all kitchen sanitation standards are met.
  • Assisting the Chefs in all health, safety, and sanitation procedures.
  • Assisting in lowering all food costs and wastes.
  • Ensuring all products are rotating on a first-in, first-out philosophy.
  • Ensuring all requisitions are processed properly and placed in designated area.
  • Maintaining a high level of professionalism.
  • Working as a team, assisting all guests’ and employees’ needs and inquiries.
  • Effectively communicating with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
  • Following all procedures and policies set forth by the company, division and department.
  • Following all health and safety regulations.

QUALIFICATIONS: (Include equipment knowledge/use)

  • 2 Years minimum experience in a similar position preferred.
  • Basic comprehension of English oral and written language.
  • Ability to read and measure recipes.
  • Able to apply basic knife skills required for preparation.
  • Knowledge of weights and measures.
  • Exhibits a basic knowledge, understanding and application of various cooking techniques.
  • Basic knowledge of cooking utensils and equipment, pots, pans, dish ware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances, brazier, steam kettles.
  • Ability to maintain a clean and organized work environment.
  • Knowledge of health, safety and sanitation rules and regulations
  • Experience with interior of hotels, in restaurants and kitchen areas, with exposure to humidity, steam and extreme temperatures.
  • Exposure to hazardous cleaning chemicals.
  • Ability to lift up to 50 pounds.

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