Job description

Job Summary:
The Cook is responsible for preparing, cooking and garnishing various foods efficiently in accordance with set recipes and plating diagrams.
Essential Job Functions:

• Maintenance of 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
• Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include:
• Washing, peeling, cutting and seeding vegetables and fruits
• Weighing and measuring ingredients
• Methods of combination: stirring, mixing, whipping, breading, etc.
• Cooking: steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broiling
• 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
• Will be required to possess basic knife skills in compliance with OSHA safety regulations and operate kitchen equipment
• Responsible for assisting Chefs, Cooks & Pantry in preparing all food items in accordance with designated standards established by the Room Chef.
• Responsible for putting away groceries in accordance with Health Department
• Performing other duties requested as assigned.

Education: High School diploma or general education degree (GED)
Required Experience:

• Minimum 6 months to 2 years of cooking experience;(or) equivalent combination of education and experience

Qualifications:

• Previous Line Cook experience in a fine dining restaurant
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Excellent knowledge of food preparation and fine dining cooking
• Must be able to perform in a fast-paced kitchen environment
• Conversational English vocabulary
• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write simple correspondence.
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
• Ability to add and subtract two-digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance.
• Ability to apply common sense understanding to carryout 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.
• Primary food quality work ethic

Required Work Cards

• Southern Nevada Health District Health Card

Minimum Qualifications:

• Position may require work on nights, weekends, and holidays.
• Ability to be flexible and to perform multiple tasks effectively
• Friendly, open disposition and professional presentation
• Open availability; must be able to work evenings, weekends and holidays
• Ability to stand for long periods of time

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Physical Requirements*:
While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle 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 monitor 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 in an indoor front of 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 dependent 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.

This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.
EQUAL OPPORTUNITY EMPLOYER
LEV Group: The LEV Restaurant Group was founded in 2002 as a vehicle to create, develop and operate Food & Beverage concepts. Based in Las Vegas, LEV Restaurant Group employees over 700 employees and has 50+ multi-state locations. LEV Restaurant Group is committed to various local and national charities with a focus on those that help children with mental disabilities

Job Type: Full-time

Pay: $16.00 - $20.00 per hour

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