Line Cook

Position Summary

As a Cook, you are responsible for the meticulous preparation, presentation, and service of all menu items, upholding the culinary standards that define fine dining. The ideal candidate demonstrates technical skill, attention to detail, and the ability to thrive under pressure in a high-performance kitchen environment. This person can expect to work evenings/nights, including weekends and holidays.

Key Responsibilities

• Prepare menu items consistently and accurately, following prescribed recipes and presentation standards
• Accommodate special requests while maintaining food quality and integrity
• Prepare and portion ingredients in advance of service
• Master the technical requirements of assigned station(s), including setup and breakdown
• Operate kitchen equipment and tools safely and effectively, including knives, thermometers, and specialized machinery
• Maintain up-to-date counts on menu items and communicate low inventory to kitchen leadership
• Maintain food safety and sanitation standards in compliance with health regulations and internal SOPs
• Keep workstation clean, orderly, and stocked throughout the shift; ensure it is prepped and ready for the next service
• Multitask calmly and efficiently in a fast-paced, high-pressure kitchen
• Communicate clearly and respectfully with all kitchen and front-of-house staff
• Adhere to all proper hand-washing and sanitation protocols

Accountabilities

• Wear and maintain the proper chef uniform in accordance with restaurant standards
• Work efficiently in stressful conditions while exercising sound judgment
• Accurately account for all food items prepared on the POS system
• Uphold quality and consistency for every dish served, regardless of volume or time of service
• Accept and apply constructive feedback from chefs and management
• Ensure the kitchen is left clean and organized for the following shift

Qualifications & Experience

• Minimum of 2 years professional kitchen experience, preferably in a fine dining or high-end restaurant setting
• Demonstrated experience with knife skills, food safety, and kitchen station management
• Familiarity with classical cooking techniques, modern plating, and high-volume service standards
• Must have Clark County Food Handler Card.

Physical & Availability Requirements

• Must be able to stand and walk for an entire shift
• Must be able to lift and transport containers weighing up to 30 lbs.
• Must be able to navigate stairs, slick or uneven surfaces, and confined kitchen spaces
• Must be able to work amid variable ventilation, heat, smoke, and occasional cold environments
• Flexible availability including nights, weekends, and holidays

Ideal Candidate Traits

• Professional, composed, and courteous under pressure
• Strong organizational and time management skills
• Clean, well-groomed appearance in line with restaurant image
• Adaptable, self-motivated, and open to ongoing learning
• Respectful team player who thrives in a collaborative kitchen environment