Line Cook Jobs in Las Vegas, NV

YOUR MISSION (The Job Description) The Line Cook position reports to Chef Xue management and is responsible for performing basic and extensive food preparation and will be assigned to a specific station or multiple stations with others or individually. All duties are to be performed in accordance with SNHD, Chef Xue and Virgin Hotels Las Vegas policies, practices, and procedures.

Job Summary: The Line Cook will be responsible for preparing, cooking, and garnishing various foods efficiently within the established “Wolfgang Puck Fine Dining Group” standards in every aspect Essential Job Functions: 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 workstations, stoves, and refrigerator Maintains a clean and sanitary workstation, equipment and Distribute supplies utensils, and portable equipment Stocks and maintains sufficient levels of food products at the station to ensure a smooth service period Follows proper plate presentation and garnish set up for all dishes Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education: High School diploma or general education degree (GED) Required Experience: Minimum 2 years of cooking experience;(or) equivalent combination of education and experience 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 Preferred Experience: Previous Line Cook experience in a fine dining restaurant Knowledge, Skills, & Abilities: 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 carry out 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 Proficient knife skills and use of the following equipment: Pasta Maker Tilting Steam Kettle Tilting Braising Skillet Pressureless Steamer Deep Fryer Mobile, Rotary and Convection Ovens Griddles Burners Salamander Buffalo Chopper Electric Mixers Electric Slicers Scales Wok Competitive Health Care Coverage Vision/Dental Coverage Paid Time Off 401(k) with Company Match Employee Discounts Pre-Tax Dependent Care Flexible Spending Account Life Insurance Short-Term Disability Insurance Career Growth Opportunities Physical Requirements: The physical demands 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. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus. Work Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly works near moving mechanical parts and is regularly exposed to extreme heat. The employee is occasionally exposed to extreme cold. The noise level in the work environmental is usually loud. 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 the 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. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state, or local protected class. If you'd like more information about your equal employment opportunity rights as an applicant under the law, please click here: EEOC Poster .

Full-time, Part-time Description We are hiring Line Cooks for immediate work! Full time / 5 days per week or Part Time. Hourly pay is between $15-19 per hour, depending on your experience. Health insurance is available for full timers! Se contrata Cocinero/a para tiempo complete o medio tiempo para desayuno y brunch URGENT. Se paga $15-$19 por hora, dependiendo en tu experienca. Se ofrece beneficios medicos para empleados de tiempo completo. Benefits available for Full time: Health insurance Dental and vision insurance Employee discount Flexible schedule Paid time off Requirements Responsibilities Maintaining all SNHD health code standards including keeping all documentation up to date Performing recipe execution to written specification as shown in recipe book Following “FIFO (First in first out)” for all products in-house; ensure labeling for all food products, hot kept items, and tools. Fill out opening / closing duties checklist Cook all raw meats to desired temp and use thermometer to verify doneness to prevent customer dissatisfaction and to help prevent food borne illness Ensure product is readily available for daily use on each service, verifying pars set by management are being fully stocked to prevent items not being available for dish completion Complete daily temperature logs for all equipment Keep work area clean by sanitizing, sweeping, mopping, and scrubbing any and all kitchen floors and equipment Be mindful of safety and clear any hazards that are potential accidents of contaminants Practice and utilize all knife skills to ensure safe and measured cuts on both produce and protein Execute all menu dishes items as stated in the BOH Build Guide Checking in and verifying all items from daily deliveries and stocking them in designated storage areas Fill out all logs as required by SNHD and management Perform shift with mindful time-management to complete all tasks assigned within shift Reporting any violations of Food and Sanitization procedures to management Health Card required Equal Opportunity Statement for Employment: Makers & Finders provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. Makers & Finders expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Salary Description $15-19/hr DOE

Line Cook Job Responsibilities: Sets up and stocks food items and other necessary supplies. Prepares food items by cutting, chopping, mixing, and preparing sauces. Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage. Cleans and sanitizes cooking surfaces at the end of the shift. Performs inventory checks and completes food storage logs. Line Cook Qualifications/Skills: Basic written and verbal communication skills Organizational skills Accuracy and speed in executing tasks Ability to work as a team member Follows directions and instructions Education and Experience Requirements: High school diploma or GED One to two years of experience as a line cook, restaurant cook, or prep cook Experience with various cooking methods and procedures Familiar with industry best practices

Located just minutes away from all of the excitement of the glittering Las Vegas Strip and Las Vegas Convention Center, Tuscany Suites & Casino provides guests with a relaxing getaway perfect for business travelers, a long weekend with friends or your next family vacation. We are looking for a Line Cook to prepare food items according to the menu and recipe standards of Marilyn’s Cafe. ESSENTIAL DUTIES & RESPONSIBILITIES Responsible for quality of food, preparation, and presentation. Prepares all menu items in accordance with recipe and preparation standard. Following the methods of food preparation and cooking, sizes of portions, mixing of sauces, and garnishing of foods to ensure food is prepared properly. Operates and maintains food preparation and other kitchen equipment safe and clean working environment by complying with health and safety guidelines including maintaining a clean and sanitary workstation, tables, shelves, grills, broilers, fryers, sauté burners, flat top range and refrigeration equipment. Maintain food and supply inventory and notify management of restocking requirements. Ensure freshness of products. Assist multiple stations with food prep, cooking and plating (e.g., broiler, sauté, fryer etc.) Responsible for control of food cost. Handle, store and rotate all products properly in accordance with SNHD regulations. Maintain all working stations such as food preparation, cooking, kitchen cleanliness and dish station. Properly label all prepared food items in accordance with Health Department standards. Adhere to all health code regulations and standards. Record food temperatures, production, and waste on required documentation. Ability to work varied shifts, including nights, weekends and holidays. Perform other duties as assigned. EDUCATION & EXPERIENCE High school diploma or GED required. 2 year experience required. Must be able to communicate clearly and effectively. Be able to reach, bend and pull frequently and lift up to 40 pounds. Be able to work in a standing position for long periods of time. Work in a heated environment so as to different temperatures throughout the work shift. The position will require a valid Nevada Health card.

WHAT YOU'LL DO A Food Hall Cook plays a crucial role in the culinary operations of a food hall, which is a shared space that houses multiple food Vendors offering a variety of cuisines. The Canteen Food Hall Cook will be responsible for supporting the outlet kitchen chefs and assisting with the support of kitchen staff and Canteen Attendant Staff. This role will work on multiple stations within the kitchen and ensure the preparation and quality of food are to outlet standards. As a Food Hall Cook, you will be responsible for preparing and cooking a diverse range of dishes to meet the preferences of the food hall's customers. Your role involves collaborating with various food vendors within the food hall, ensuring the consistent quality of food, and contributing to a positive dining experience for patrons. ROLE EXPECTATIONS Responsibilities include, but are not limited to, the following: Food Preparation: Prepare and cook a variety of dishes according to established recipes and standards. Quality Control: Ensure that all food items meet high-quality standards in terms of taste, presentation, and consistency. Monitor and maintain proper food safety and hygiene practices according to SNHD. Collaboration: Work closely with other cooks, chefs, Managers and Attendants to coordinate kitchen activities and maintain a smooth operation. Communicate effectively with team members to ensure efficient workflow. Customer Service: Interact with customers and respond to their inquiries regarding menu items. Ensure a positive and friendly customer experience by delivering high-quality and timely food. Maintaining cleanliness of food stall, dining room, side station. Adaptability: Ability to work in a fast-paced environment and adapt to changing menus and requirements and flex between front of house to back of house. Responsible for completing opening and closing duties. SUPERVISORY RESPONSIBILITIES This position does not have any supervisory responsibilities. REQUIREMENTS Formal culinary training or equivalent experience in a similar role. Proficiency in various cooking techniques and a diverse range of cuisines. Effective communication and teamwork skills to collaborate with different vendors and kitchen staff. Customer-oriented mindset with a focus on delivering a positive dining experience. Efficient time management skills to handle multiple tasks and meet deadlines. Understanding of and adherence to food safety and hygiene standards. Must be 21+ years of age or older. PREFERRED Previous experience working in a similar position within a hospitality establishment. Previous experience working in a large, luxury resort setting. CERTIFICATIONS, LICENSES, REGISTRATIONS Must be able to qualify for licenses and permits required by federal, state, and local regulations. Health Card and Alcohol TAM card. PHYSICAL REQUIREMENTS Must be able to work under time constraints and within established deadlines. Must regularly lift and/move up to 10 pounds, and must have the ability to push, pull, reach, bend, twist, kneel and balance when performing job duties in varying work areas such as confined spaces. WORKING CONDITIONS Work is performed indoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust and smoke. PAY RANGE The pay range for this position is $20.00/hour. Rio Las Vegas is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Rio Las Vegas makes hiring decisions based solely on qualifications, merit, and business needs at the time.

Full-time Description Charleston Peak Winery is currently seeking a skilled Prep Cook to join our team and enhance the wine-tasting experience by preparing delicious food items to complement our wines. As a Prep Cook at CPW, your role will involve preparing and cooking simple, yet delicious, food items to accompany wine tastings. You will also be responsible for maintaining the cleanliness of the kitchen and managing food inventory. Previous kitchen experience is a requirement for this position. Key Responsibilities: Prepare and cook food items that pair well with our wines and enhance the tasting experience Follow established recipes and maintain consistent quality Clean and maintain the kitchen, ensuring it meets health and safety standards Monitor and manage food inventory, ordering supplies as needed Work closely with the tasting room team to coordinate food and wine pairings Requirements Previous kitchen experience Knowledge of food safety and hygiene practices Ability to follow recipes and maintain consistent quality Strong organizational and inventory management skills Flexibility to work weekends and holidays Exceptional communication and interpersonal skills Ability to work weekends and holidays, as these are typically peak times in the wine industry Must be at least 21 years of age Team player with a positive attitude and the ability to work in a fast-paced environment Valid driver's license and reliable personal transportation How to Apply: If you have the necessary kitchen experience and are passionate about creating delightful food pairings that complement our wines, we invite you to apply for the Prep Cook/Dishwasher position at CPW. Please submit your resume and a cover letter highlighting your relevant experience and why you are a great fit for our team. Charleston Peak Winery is an equal-opportunity employer.

JOB TITLE: Line Cook REPORTS TO: General Manager CLASSIFICATION: Non-Exempt DEPARTMENT: Restaurant Operations LEVEL: Back of the House SUMMARY OF POSITION: Non-exempt, full or part-time position. The line cook is responsible for Farmer Boys' overall meal preparation and presentation in a consistent and efficient manner according to Farmer Boys' standards while using independent decision-making. Employees in this position provide customers with menu items as quickly, conveniently, and efficiently as possible in a friendly manner. A line cook is also required to work with other cooks and servers/cashiers in a team-like and friendly manner. Other duties as assigned. ESSENTIAL DUTIES AND RESPONSIBILITIES: Adheres to food safety and sanitation procedures as trained and as directed by the Manager in Charge Prepares meals as assigned according to Farmer Boys cooking specifications and customer requests Ensures correct portioning, sizing, packaging, plate presentation, wrapping, freshness, and speed of service Follows food preparation sheet to ensure appropriate stock levels for items used and provides feedback to management in regard to par levels and usage Notifies the manager of any perishable items whose freshness is questionable Operates, cleans, and sharpens all appropriate food preparation equipment Reports all spoilage and poor-quality products to the manager immediately Communicate with cashiers in a friendly and professional manner, ensuring correct order fulfillment Maintains stock and cleanliness of required work areas as directed by the Manager in charge Follows the work schedule as posted unless a change in the schedule is arranged with the Manager in Charge Specific Responsibilities Proactively protects critical limits and standards assigned to product critical control points Unwavering protection of the safety of products above all other job priorities Immediately notifies the Manager in Charge of any food safety risks Required to periodically attend and implement assigned food safety training classes and educational opportunities Adheres to food safety standards and procedures Immediately notifies the Manager in Charge of any guest accidents or injuries and follows established procedures Always protects assets but does not put self at risk Practices safe work habits and reports any unsafe conditions to the Manager Reads, understand, and follows instructions and labeling system on all Safety Data Sheets KNOWLEDGE, SKILLS, AND ABILITIES: This is a restaurant operation job Minimum age requirement is 17 years Understand the importance of quality food products and overall food safety Ability to take direction, read and comprehend written instructions Must be able to present state or County mandated Food Handler Card within the time allowed for the specific State or County Must possess and display genuine concern, care, and empathy for all guests and their overall dining experience Must be detail-oriented and disciplined to complete assigned tasks in the pursuit of excellence Must behave and act in accordance with brand standards in all areas of food safety and food preparation Must understand and achieve company vision, mission, and goals Must be able to work as a team member and be an effective representative of the brand Must possess the ability to effectively work independently or in teams, mindful of all timetables May be working for periods of time in kitchen environments with higher ambient air temperatures than normal While performing the duties of the job, the employee is regularly exposed to the risk of fumes. Use of solvents and industrial degreasers are required regularly to clean equipment, tools, and floors; the fumes occur when cleaning Physical requirements include standing (up to 4 hours at a time); walking, bending, and Stooping (while preparing food and stocking). Requirements also include lifting (up to 65 pounds) while putting away deliveries and/or stocking supplies. Approximately 99% of time is spent in a standing and/or walking mode WORK EXPERIENCE AND EDUCATION: High School Diploma or G.E.D. required 0-3 Years of cook or preparation cook or combination of experience in a restaurant or food service establishment

Westgate Resorts provides a diverse range of vacation experiences. From sandy beaches on the Atlantic Ocean to snow-covered Utah mountains, families can affordably experience the country's most desirable vacation destinations. A world leader in the timeshare and hospitality industry, Westgate has resorts in Florida, Tennessee, South Carolina, Missouri, Utah, Nevada, and Arizona. Westgate meets every vacation expectation, for every family, for every budget. As we continue growing, we will continue offering the best and most-affordable vacation options out there! Job Description General Summary Of Duties: At kitchen/assigned fry station, safely prepare food to recipe standard for service to the guest. Qualifications Role and Responsibilities: (Includes but is not limited to the following) In a timely fashion, physically slice, chop, dice, cook and prepare food to recipe standards for service to the guest. Make sure items prepared are appealing to the eye. Keep adequate par level so that all items on the menu may be served. Performance Requirements: (Knowledge, skills and abilities) Ability to read, write, speak and understand the English language for recipes and menus. Ability to read, write, speak and understand the English language to comprehend basic instructions/requests and to read caution and/ or safety notices. Ability to read, write, speak and understand the English language in order to complete food requisitions and communicate with other employees. Ability to read, write, speak and understand the English language in case of emergency situations. Ability to read, write, speak and understand the English language to comprehend and follow verbal/written instructions/requests from management, guest and other employees. Communicate with supervisor throughout the shift. Ability to perform duties within temperature ranges of hot to normal to refrigerated. Sufficient manual dexterity of hand in order to use kitchen knives and slicer. This position requires considerable physical activity on a continuous basis throughout the shift including riding elevators. Ability to operate kitchen equipment including deep fryer, broiler, oven and mixer. Ability to work in unfavorable conditions which can occasionally be hot, noisy and wet. Ability to read, write, speak and understand the English language to comprehend product labeling instructions to enable the safe application of products and processes. Perform all assigned side work to include replenishing condiments and restocking banquet shelves with supplies. Check station before, during and after shift for proper set-up and cleanliness and verbally advise supervisor of inventory. Good working knowledge of accepted standards of sanitation. "CLEAN AS YOU GO" -- Keep your workstation neat and orderly, and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards. Ability to maintain attendance in conformance with standards. Ability to maintain a neat, clean and well-groomed appearance. Education Requirements Any combination of education, training, or experience that provides the required knowledge, skills, and abilities. Ability to obtain/renew all government required licenses or certification. [Las Vegas Metropolitan Police Department Non-Gaming Work Permit; Clark County Health Card]

Job Details Silverton Casino LLC - Las Vegas, NV Full Time $17.00 - $20.00 HourlyDescription General Summary of Job Duties Line Cook is responsible for providing superior guest service. Service should be consistent with Standard Operating Procedures. All duties and assignments are to be performed according to departmental and the company standards. Anticipate Guest's needs and problem solving with great judgment skills. Taking care of all Guest's requests, inclusive of all non-routine tasks, as directed, with Teamwork for all co-workers Principle Responsibilities and Duties Speak English /Cantonese/ Mandarin. 2 years Asian cooking cuisine experience preferred 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. Act in accordance with all Silverton SOP's. Proper food handling in accordance with CCHD and FSS. Having all menu items on hand, or F&B approved substitutions and communication of these to entire FOH team. Accuracy in all recipes used in outlet, whether produced there or not, and if applicable-proper plating in accordance with set standards. Daily taking and maintaining of your station and areas inventory. Guaranteeing quality product is on your station at all times. Report any engineering needs or equipment failures/malfunctions to the culinary team or outlet manager as soon as they are noticed. Develop guest loyalty through personalized customer attention (internal and external when possible). Performing other duties requested as assigned. General Job Responsibilities and Duties To perform the job successfully, an individual should demonstrate the following Silverton Service Values : Character: Always do the right thing and treat everyone with dignity and respect. Collaboration: Celebrate Diverse ideas, thought and talents. Care: Be KIND to yourself and each other. Fun: Our guests are here to have FUN, so we should have FUN, too! Excellence: Be Amazing! Qualifications Skills, Education & Other Requirements Must be a minimum of 21 years of age Ability to communicate in English with guests and co-workers Employee must meet viral communication standards in promoting and marketing our venue The ability to work within a team environment Required Work Cards I Identification that establishes identity Identification that establishes the right to work in the United States Possession of /or ability to posses a Health card Machinery, Work Equipment, Programs, Software, Hardware Used Steamer Cantonese /Mandarin wok Duck & BBQ oven Dim sum steamer Knifes Oven Stove top Robo Coup Buffalo Chopper Grill Saute' TMX time clock Fryer Flat top Steam tables steamer Tilting Skillet Blender Mandolines Grinder Mixer

The primary responsibility of the Cook III is to maintain quality control to ensure all products are served according to procedures and to the guests' satisfaction. All duties to be performed in accordance with departmental and The Venetian Resort policies, practices, and procedures. This is a safety-related position. Essential Duties & Responsibilities: * Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces, and garnishing of foods to ensure food is prepared in the prescribed manner by the banquet chef team. * Organize functions and coordination of all Outlet Orders. * Expedites all Outlet Orders in prescribed timely manner. * Expedite all prep work in timely manner. * Evaluates all cooked food before serving by taste, appearance, and smell. * Conduct inventory on a regular basis to ensure proper par levels and/or prep list is completed * Ensure all products are rotating in first-in, first-out philosophy. * Communicates and coordinates with the Sous chefs in regards to production, preparation, cooking of food for all orders, food and equipment issues/shortages. * Assists in overseeing cook II is performing his/her job functions for all aspects of Orders. Additional Duties & Responsibilities: * Versatile in both hot and cold menu items. * Be able to work any station: fry, sauté, broil, saucier, prep for hot and cold food, and putting away all products. * Maintains organization, cleanliness, and sanitation of work areas and equipment. * Maintains safety and health department standards. * Be able to handle guest complaints and resolve problems as they arise. * Operates position without direct supervision of chef team. * Attends all scheduled staff meetings. * Attend training sessions and retains knowledge covered therein. * Safety is an essential function of this job. * Consistent and regular attendance is an essential function of this job * Performs other related duties as assigned. Additional Duties & Responsibilities: Company Standards of Conduct All Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company's standards, work requirements and rules of conduct. Minimum Qualifications: * 21 years of age. * Proof of authorization/eligibility to work in the United States. * Must have a High school diploma or equivalent vocational training certificate and basic reading, writing and mathematical skills. * Must be able to obtain and maintain a Health card and any other certification or license, as required by law or policy. * Must have a minimum of 3-5 years cooking experience in a high volume kitchen, preferably in a 4 or 5 star resort or hotel. * Mentor, teach, provide leadership, and serve as a resource to fellow cooks. * Be accountable, handle constructive criticism, and continue to grow professionally in the culinary field. Minimum Qualifications: * Knowledge of soup, sauces, meat, fish, poultry, casserole, and vegetable preparations. * Able to read, translate, and execute recipes. * Advanced knife skills. * Excellent knowledge of basic and large production kitchen equipment. * Knowledgeable in proper food handling practice * Knowledgeable in proper sanitation practice. * Maintain a professional, neat and well-groomed appearance adhering to Company appearance standards. * Comply with occupational, health, and safety standards (OSHA). * Ability to communicate clearly and effectively in English, both in spoken and written form. * Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience. * Must be able to work varied shifts, including nights, weekends and holidays. Physical Requirements: Must be able to: * Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned. * Physically access all areas of the property and drive areas with or without a reasonable accommodation. * Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts. * Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts. * Ability for prolonged periods of time to walk, stand, stretch, bend and kneel. * Work in a fast-paced and busy environment. * Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team!. Competitive hourly rate $17 - $21 / hour depending on experience We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? Growth Opportunities Great training and commitment to promotions from within! Teamwork / Flexible Hours Education Reimbursement Generous Dining Discount Professionalism Productive Environment Strong company culture Delicious food in a beautiful restaurant! The Cook positions are one of the most important positions we have in executing every ticket with consistency, timeliness, recipe adherence, and quality control to ensure that every guest has a memorable meal. As a line cook, you will be executing multiple tickets throughout the shift with focus on preparation, plate presentation, and timeliness. Once hired, you will be trained in a line cook position (Grill, Sauté, Pantry, Fry) and tested in your station to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our guest standards and you will contribute and excel in a team service environment. You will be responsible for following all company standards and guidelines, and perform opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: Minimum of 18 years of age. 1 year experience as a restaurant cook. High school graduate. Food handlers Card Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment. Ability to comprehend food orders. ESSENTIAL JOB FUNCTIONS: Complete opening and closing duties as assigned. Prepare necessary food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Cook for scheduled meal period. Follow supervisor's instruction. Alert Chef or Sous Chef as to any deficiencies of food items. Notify management of any pertinent information related to shift activities. Equal Opportunity Employer

Located just minutes away from all of the excitement of the glittering Las Vegas Strip and Las Vegas Convention Center, Tuscany Suites & Casino provides guests with a relaxing getaway perfect for business travelers, a long weekend with friends or your next family vacation. We are looking for a Line Cook to prepare food items according to the menu and recipe standards of PUB 365. ESSENTIAL DUTIES & RESPONSIBILITIES Responsible for quality of food, preparation, and presentation. Prepares all menu items in accordance with recipe and preparation standard. Following the methods of food preparation and cooking sizes of portions, mixing of sauces, and garnishing of foods to ensure food is prepared properly. Operates and maintains food preparation and other kitchen equipment safe and clean working environment by complying health and safety guidelines including maintaining a clean and sanitary workstation, tables, shelves, grills, broilers, fryers, sauté burners, flat top range, and refrigeration equipment. Maintain food freshness and supply inventory and manage restocking requirements. Assist multiple stations with food prep, cooking and plating (e.g., broiler, sauté, fryer etc.) Responsible for control of food cost. Handle, store and rotate all products properly in accordance with SNHD regulations. Handle, store and rotate all products properly in accordance with SNHD regulations. Maintain all working stations such as food preparation, cooking, kitchen cleanliness and dish station. Properly label all prepared food items in accordance with Health Department standards. Check food and kitchen supplies; ensure cooking utensils, pans, and other equipment is kept in a clean and sanitary condition. Adhere to all health code regulations and standards. Assign cleaning duties as needed. Assist with training of kitchen personnel. Record food temperatures, production, and waste on required documentation. Maintain all working stations such as food preparation, cooking, kitchen cleanliness and dish station. Ability to work varied shifts, including nights, weekends and holidays. Perform other duties as assigned. EDUCATION & EXPERIENCE High school diploma or GED required. 2-year experience required. Must be able to communicate clearly and effectively. Be able to reach, bend and pull frequently and lift up to 40 pounds. Be able to work in a standing position for long periods of time. Work in a heated environment so as to different temperatures throughout the work shift. The position will require a valid Nevada Health card.

YOUR MISSION (The Job Description): The Prep Cook position reports to Kassi Beach mangement and is responsible for performing basic and extensive food preparation with others or individually. All duties are to be performed in accordance with SNHD, Kassi Beach and Virgin Hotels Las Vegas policies, practices, and procedures.

Westgate Resorts provides a diverse range of vacation experiences. From sandy beaches on the Atlantic Ocean to snow-covered Utah mountains, families can affordably experience the country's most desirable vacation destinations. A world leader in the timeshare and hospitality industry, Westgate has resorts in Florida, Tennessee, South Carolina, Missouri, Utah, Nevada, and Arizona. Westgate meets every vacation expectation, for every family, for every budget. As we continue growing, we will continue offering the best and most-affordable vacation options out there! Job Description General Summary Of Duties: At kitchen/assigned fry station, safely prepare food to recipe standard for service to the guest. Qualifications Role and Responsibilities: (Includes but is not limited to the following) In a timely fashion, physically slice, chop, dice, cook and prepare food to recipe standards for service to the guest. * Make sure items prepared are appealing to the eye. Keep adequate par level so that all items on the menu may be served. Performance Requirements: (Knowledge, skills and abilities) * Ability to read, write, speak and understand the English language for recipes and menus. * Ability to read, write, speak and understand the English language to comprehend basic instructions/requests and to read caution and/ or safety notices. * Ability to read, write, speak and understand the English language in order to complete food requisitions and communicate with other employees. * Ability to read, write, speak and understand the English language in case of emergency situations. * Ability to read, write, speak and understand the English language to comprehend and follow verbal/written instructions/requests from management, guest and other employees. * Communicate with supervisor throughout the shift. * Ability to perform duties within temperature ranges of hot to normal to refrigerated. * Sufficient manual dexterity of hand in order to use kitchen knives and slicer. * This position requires considerable physical activity on a continuous basis throughout the shift including riding elevators. * Ability to operate kitchen equipment including deep fryer, broiler, oven and mixer. * Ability to work in unfavorable conditions which can occasionally be hot, noisy and wet. * Ability to read, write, speak and understand the English language to comprehend product labeling instructions to enable the safe application of products and processes. * Perform all assigned side work to include replenishing condiments and restocking banquet shelves with supplies. * Check station before, during and after shift for proper set-up and cleanliness and verbally advise supervisor of inventory. * Good working knowledge of accepted standards of sanitation. * "CLEAN AS YOU GO" -- Keep your workstation neat and orderly, and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards. * Ability to maintain attendance in conformance with standards. Ability to maintain a neat, clean and well-groomed appearance. Education Requirements * Any combination of education, training, or experience that provides the required knowledge, skills, and abilities. * Ability to obtain/renew all government required licenses or certification. [Las Vegas Metropolitan Police Department Non-Gaming Work Permit; Clark County Health Card] Additional Information

Job Details Silverton Casino LLC - Las Vegas, NV Seasonal DayDescription Food Preparation: Prepare ingredients and recipes according to established standards and recipes. Cooking: Execute cooking techniques such as grilling, sautéing, frying, baking, and broiling to produce high-quality dishes. Station Management: Manage a specific station in the kitchen (e.g., grill, sauté, pantry) efficiently during service, ensuring all orders are prepared accurately and timely. Food Safety: Adhere to all food safety and sanitation procedures to maintain a clean and safe kitchen environment, including proper storage, handling, and labeling of food items. Quality Control: Monitor food quality throughout the cooking process to ensure consistency and adherence to recipe standards. Plating and Presentation: Plate dishes according to established presentation guidelines to maintain consistency and enhance the visual appeal of the food. Collaboration: Coordinate with other kitchen staff to ensure smooth service and timely delivery of orders, communicating effectively and assisting as needed. Cleaning and Maintenance: Clean and maintain kitchen equipment, utensils, and work areas to ensure proper functionality and hygiene standards are met. Inventory Management: Assist in inventory management tasks such as receiving deliveries, rotating stock, and maintaining accurate records of ingredient usage. Adaptability: Remain flexible and able to handle various tasks and responsibilities as assigned by the chef or kitchen manager, especially during busy periods or special events. Teamwork: Work collaboratively with other members of the kitchen team to promote a positive work environment and contribute to overall efficiency and success. Training and Development: Continuously seek opportunities to improve culinary skills and knowledge through training, feedback, and self-directed learning to enhance job performance and career growth. Qualifications General Job Responsibilities and Duties To perform the job successfully, an individual should demonstrate the following Silverton Values : Character - Always do the right thing and treat everyone with dignity and respect. Care - Demonstrate compassion, kindness, and charity towards yourself, team members, guests, and the community. Excellence - Challenge acceptable and be exceptional. Collaboration - Achieve ultimate results with the inclusion of diverse ideas, thoughts, and talents. Courage - Champion today for a better tomorrow. Skills, Education & Other Requirements Must be at a minimum of 21 years of age. Ability to communicate in English with guests and co-workers. The ability to work within a team environment Required Work Cards Identification that establishes identity Identification that establishes the right to work in the United States Possession of /or ability to posses a Health card

JOB TITLE: Prep Cook REPORTS TO: General Manager CLASSIFICATION: Non-Exempt DEPARTMENT: Restaurant Operations LEVEL: Back of the House SUMMARY OF POSITION: Non-exempt full or part-time position. The prep cook is responsible for preparing the ingredients and basics for Farmer Boys menu items in a consistent and efficient manner using independent decision-making. An employee in this position provides internal customers (crew) with what they want as quickly, conveniently, and efficiently as possible in a friendly manner. Other duties as assigned. ESSENTIAL DUTIES AND RESPONSIBILITIES: Adheres to food safety and sanitation procedures as trained and as directed by the Manager in Charge Prepares ingredients as assigned according to Farmer Boys specifications, procedures, and weights Ensures correct portioning, sizing, and freshness Follows food preparation sheet to ensure appropriate stock levels for items used and provides feedback to management regarding par levels and usage Notifies the manager of any perishable items whose freshness is questionable Operates, cleans, and sharpens all appropriate food preparation equipment Reports all spoilage and poor-quality products to the manager immediately Assists the line cooks during lunch hours as necessary and as directed by the Manager in Charge Maintains stock and cleanliness of required work areas as directed by the Manager in Charge Follows the work schedule as posted unless a change in the schedule is arranged with the Manager in Charge Specific Responsibilities Proactively protects critical limits and standards assigned to product critical control points Unwavering protection of the safety of products above all other job priorities Immediately notifies the Manager in Charge of any food safety risks Required to periodically attend and implement assigned food safety training classes and educational opportunities Adheres to food safety standards and procedures Immediately notifies the Supervisor of any guest or employee accidents or injuries and follows established procedures Always protects assets but does not put self at risk Practices safe work habits and reports any unsafe conditions to the General Manager Reads, understand and follows instruction and labeling system on all Safety Data Sheets KNOWLEDGE, SKILLS, AND ABILITIES: This is a restaurant operations job Minimum age requirement is 18 years May be working for periods of time in kitchen environments with higher ambient air temperatures than normal Understands the importance of quality food products and overall food safety Ability to take direction, read and comprehend written instructions Must be able to present State or County mandated Food Handler Card within the time allowed for the specific State or County While performing the duties of the job, the employee is regularly exposed to the risk of fumes. The use of solvents and industrial degreasers are required regularly to clean equipment, tools, and floors; fumes occur when cleaning. Physical requirements include standing (up to 4 hours at a time); walking, bending, and stooping. Requirements also include lifting (up to 65 pounds). Approximately 99% of the time is spent in standing and/or walking mode. WORK EXPERIENCE AND EDUCATION: High School Diploma or G.E.D. required 0-3 years of cooking or preparation cook or combination of experience in a restaurant or food service establishment

We are looking for Fulltime Prep cooks, Graveyard Shift. ESSENTIAL DUTIES & RESPONSIBILITIES · Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants and chef’s standardized recipes. · Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, health department policies and procedures. · Stocks and maintains sufficient levels of food products in Employee Dining Room to assure a smooth service period(s). · Portions food products prior to cooking according to standard portion sizes and recipe specifications. · Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. · Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. · Follows proper plate presentation and garnish set up for all dishes. · Handles, stores and rotates all products properly. · Assists in food prep assignments during off peak periods as needed. · Complies with occupational, health and safety standards. · Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers. · Other duties assigned like covering breaks for team members. EDUCATION & EXPERIENCE: · Must be 21+ years of age. · High School Diploma or GED required. · Previous cook experience requested. · Work in a heated environment so as to different temperatures throughout the work shift. · Valid SNHD required. · Be available to work nights, weekends, and holidays. · Ability to effectively communicate in English, in both written and oral forms. The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk, hear and stand. The team member is frequently required to reach, bend, stoop, shake, stir, pour, carry, push and lift objects up to 50 pounds

Job Details Silverton Casino LLC - Las Vegas, NV Full TimeDescription General Summary of Job Duties: The Line Cook is responsible for performing various tasks related to food preparation, cooking, and presentation while working alongside our culinary team in a fast-paced kitchen environment. Additionally, the Line Cook will be required to maintain a clean and organized kitchen as well as workstations. Principle Responsibilities and Duties: Maintenance of all areas in accordance with Southern Nevada Health Department and Food Safety Standards auditing. Completion of all daily menus and food items on all parts of the line/kitchen. Report any poor product or below quality items to sous chef or above immediately upon noticing them. Act in accordance with all Silverton Standard Operating Procedures. Proper food handling in accordance with Southern Nevada Health Department and Food Safety Standards. Having all menu items on hand, or F&B approved substitutions and communication of these to entire FOH team. Accuracy in all recipes used in outlet, whether produced there or not, and if applicable-proper plating according to set standards. Maintain station and areas of inventory. Guaranteeing quality products is always available on your station. Report any engineering issues or equipment malfunctions or malfunctions to the culinary team or outlet manager as soon as they are noticed. Utilize personalized customer service (internal and external when possible). Performing other duties assigned as assigned. General Job Responsibilities and Duties: Maintain a high quality of guest service according to Silverton Be Amazing Service Standards. Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future. Adhere to all appearance and uniform standards. Maintain an open line of communication with Managers. Maintain a positive and professional demeanor during all interactions with guests, fellow Team Members, and Vendors. Ability to accept performance feedback in a professional manner. Regular attendance on all scheduled shifts is considered an essential function of the job. Arriving on time for all scheduled shifts is considered an essential function of the job. Other duties as assigned. To perform the job successfully, an individual should demonstrate the following Silverton Values : Character: Always do the right thing and treat everyone with dignity and respect. Collaboration: Celebrate Diverse ideas, thought and talents. Care: Be KIND to yourself and each other. Fun: Our guests are here to have FUN, so we should have FUN, too! Excellence: Be Amazing! Qualifications Skills, Education & Other Requirements: Kitchen skills including food handling, chopping, sautéing, grilling, and frying. Ability to work in a fast-paced environment and maintain high-quality standards. Ability to multitask and work efficiently in an organized manner. Knowledge of proper food handling and safety techniques, including sanitation and cleanliness. Experience with using kitchen equipment for food preparation. Excellent communication and teamwork skills. Flexible schedule and ability to work nights, weekends, and holidays. Culinary education and/or previous kitchen experience is a plus. Required Work Cards: Identification that establishes identity. Identification that establishes the right to work in the United States. SNHD Heath Card. Machinery, Work Equipment, Programs, Software, Hardware Used Have knowledge and proficiency in working various stations on the cooking line, which include, but are not limited to, ovens, broilers, grills, griddles, fryers, sauté, expeditor, pantry, and preparation.