Line Cooks / Prep Cooks

RESTAURANT Back of House - Line Cook

Seeking experienced Line Cook to assist in the preparation, cooking, plating and garnishing of dishes following recipes and menu items set by the Executive Chef. They are an essential part of keeping the kitchen running smoothly by also being responsible for maintaining and cleaning prep areas and stations as well as ensuring all areas of the kitchen are properly stocked for service at all times.

• Basic Overview
• Full Time/Part Time Hourly Position plus tips
• Starting Pay: $17.00-$20.00/hour
• Reports directly to the Executive Chef
• Medical/Dental/Vision benefits (Full Time only)
• Requirements
• High school diploma or general education degree (GED)
• Minimum 2 years of cooking experience in fine dining kitchen or equivalent combination of education and experience
• Conversational English vocabulary
• Be able to work in a standing position for extended periods of time
• Open availability; must be able to work evenings, weekends, and holidays
• Sheriff’s Card, TAM Card & Food Handler Safety Card
• Southern Nevada Health District Health Card
• Qualifications
• Clear and effective communication skills (verbal & written)
• Professional presentation and positive attitude
• Ability to keep work area clean and organized
• Ability to work well under pressure in a challenging environment
• Friendly, open disposition and professional presentation
• Extensive understanding of various cooking methods, ingredients, equipment and procedures
• Comprehensive knowledge of food preparation and cooking techniques
• Must be able to perform in a fast-paced kitchen environment
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
• Basic arithmetic skills and can add and subtract two-digit numbers, multiply and divide these operations using units of weight measurement, volume, and distance.
• Ability to apply common sense understanding to convey 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.
• Duties Include
• Maintain all kitchen areas following Clark County Health Department and FSS auditing.
• Complete of all daily menus and food products on all parts of the line/kitchen.
• Maintain food storage and handling to Health Department procedures and standards
• Maintain food quality and nutritional standards
• Adhere to the production schedule set each day
• Lifting and moving equipment to and from workstations, stove, refrigerator and storage
• Stock and keep sufficient levels of food products and supplies at workstation to ensure a smooth service period
• Follow 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
• Basic knife skills and be able to safely operate kitchen equipment in compliance with OSHA safety regulations
• Perform other duties requested and assigned.
• Physical Requirements While performing the duties of this job, the employee must regularly stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee must occasionally reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to manage objects and tools and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to check food quality and quantity and may also order supplies, etc.
• Work Conditions May require evening and weekend hours. While performing the duties of this job, the employee generally works indoors in front of a restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. You will usually be based indoors, splitting your time between the front of the restaurant and the kitchen. The noise level in the work environment is usually moderate but may be loud depending on specific work site and/or equipment operation. The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Axum Hospitality is an EQUAL OPPORTUNITY EMPLOYER

Job Types: Full-time, Part-time

Pay: $17.00 - $20.00 per hour

Benefits:

• Employee discount
• Flexible schedule
• Paid time off
• Paid training

Shift:

• 8 hour shift
• Evening shift
• Morning shift

Work Location: In person