Line Cook, Prep Cook Jobs in North Las Vegas, NV

About the Role: As a Line Cook at Buca Summerlin, you will play a crucial role in delivering high-quality dishes that meet our restaurant's standards of excellence. Your primary responsibility will be to prepare and cook food items according to our established recipes and presentation standards, ensuring consistency and quality in every dish. You will work closely with the kitchen team to maintain a clean and organized workspace, adhering to food safety and sanitation guidelines. Additionally, you will be expected to manage your time effectively to ensure that orders are completed promptly during peak service hours. Ultimately, your contributions will directly impact our guests' dining experience, making it memorable and enjoyable. Minimum Qualifications: High school diploma or equivalent. Previous experience in a kitchen or food service environment. Basic knowledge of food safety and sanitation practices. Preferred Qualifications: Culinary degree or certification. Experience with Italian cuisine or similar culinary styles. Ability to work in a fast-paced environment. Responsibilities: Prepare and cook menu items according to established recipes and standards. Maintain cleanliness and organization of the kitchen and workstations. Assist in inventory management and food storage practices. Collaborate with team members to ensure timely and efficient service. Adhere to food safety and sanitation regulations at all times. Skills: The required skills for this position include a strong understanding of cooking techniques and food preparation, which will be utilized daily to create delicious meals. Attention to detail is essential, as you will need to follow recipes precisely to ensure consistency in flavor and presentation. Time management skills will be critical during busy service periods, allowing you to prioritize tasks effectively. Teamwork and communication skills will enhance collaboration with fellow kitchen staff, ensuring smooth operations. Preferred skills, such as knowledge of Italian cuisine, will enable you to contribute creatively to menu development and special dishes.

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.

Chef Bobby Flay is bringing an all-new restaurant concept to Palms Casino Resort in Las Vegas in Spring, 2019. Shark will have a seafood-focused menu with a Latin beat, with sushi and sashimi selections, ceviches and tartares, and bold preparations of fish and seafood. The menu is heavily influenced by ingredients from South America, Mexico and the Mediterranean. Ideal Line Cook candidates for this position will have a no-compromise approach to food preparation and presentation. Skills, Duties and Essential Functions: • 2 plus years restaurant experience • Culinary training / education preferred • Fast paced, fine dining experience • Setting up and stocking stations with all necessary supplies • Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) • Cooking menu items in cooperation with the rest of the kitchen staff • Maintain sanitation procedures and organization of work area • Ability to work flexible hours, including nights, weekends and holidays • Interpersonal communication skills • Exceptional organizational skills • Dependable and reliable • Ability to thrive in fast paced environment • Ability to move about facility and stand for long periods of time and lift up to 25 lbs. Note: This job description is not intended to be all-inclusive. Employee may perform other related duties as required to meet the ongoing needs of the restaurant. Shark is an equal opportunity employer.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Cook orders in a timely manner according to memorized standard recipes. Monitor food production to ensure that quality standards are met. Maintain inventory of station and order stock. Job Functions Receive and prepare food orders according to memorized standard recipes. Coordinate orders for pick-up. Maintain cleanliness of work station and storage areas at all times. Control waste by monitoring proper rotation, storage, and quantity control. Maintain inventory of station and order stock to maintain pars. Consistently apply established safety and sanitation procedures. Qualifications Must have a minimum of six (6) months of experience as a cook. Must be able to stand and/or walk for duration of shift. Must be able to lift, carry, and maneuver up to 75 pounds. Other physical requirements of the position include but are not necessarily limited to reaching, grasping, bending, kneeling, and twisting at the waist. Must be able to obtain/maintain any necessary licenses and/or certifications. Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

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 .

Join our Team at Canonita Canonita, located in the iconic Venetian Resort, is seeking enthusiastic and dedicated individuals to join our dynamic restaurant team. If you have a love for great food, a warm personality, and a desire to create memorable dining experiences, we want to hear from you! PM SHIFT AVAILABILITY REQUIRED POSITION SUMMARY The Line Cook is responsible for delivering and preparing fantastic menu items in a timely manner, ensuring great guest satisfaction. The Line Cook will prepare food items using recipe instructions, proper portioning methods and cooking standards to fulfill our guest's order. The Line Cook will maintain a work station that is clean and organized while preparing food for our guests. ESSENTIAL FUNCTIONS Essential Functions Statement(s) Maintain proper grooming and uniform standards Communicate with the Executive Chef and Sous Chef to learn of featured items, special events and important shift information Prepare food based on daily needs and par levels using proper recipe procedure Adhere to guest allergy sensitivity protocol Set up and maintains station with correct food products and utensils Monitor product levels and restock when necessary Cook perfect food in a timely manner to ensure guest satisfaction Check all dishes before sending out to guest to ensure proper plate presentation, quality, and temperature Clean and sanitize the work area including counters, utensils, cutting boards, preparation area and floors Ensure the proper temperature of equipment for proper food storage protocol Change sanitizer every two hours, or earlier if necessary, to ensure a safe and clean environment Demonstrate professional and gracious demeanor at all times Perform all opening, running, and closing duties accurately Perform any job function requested by the management team POSITION QUALIFICATIONS Competency Statement(s) Adaptability & Flexibility - Adapts to changing business needs, conditions, and work responsibilities and works with a variety of situations, individuals, groups, and varying customer needs Attention to Detail - Diligently attends to details and pursues quality in accomplishing tasks Communication - Listens to others and communicates in an effective manner Confidence - A matured and justified self-belief in one's ability to do the job, and the conveyance of that behalf Initiative - Recognizes situations that warrant initiative and moves forward without hesitation; reasonably resolves issues, problems, or situations Problem Solving - Resolves difficult or complicated challenges Teamwork - Promotes cooperation and commitment within a team to achieve goals and deliverables Thoroughness - Ensures that work is complete and accurate Requirements SKILLS & ABILITIES Education: High School; able to communicate (speak, read, and write) in English Experience: Previous hospitality experience is preferred Computer Skills: N/A Certificates & Licenses: N/A Other Requirements: Able to read and follow recipes and food production procedures

Island Sushi And Grill in Las Vegas, NV is looking for multiple full-time line chefs to join our strong team. We are located on 9400 S Eastern Ave #103. Our ideal candidate is a self-starter, motivated, and engaged. Job Pay - $17.00 to $19.00 an hour depending on experience. Responsibilities Set up and stock stations with all necessary supplies Chop vegetables, prepare sauces and other food preparation. Cook menu items with speed, accuracy, and in cooperation with the rest of the kitchen staff Clean up station and take care of leftover food Stock inventory Qualifications AUTHORIZED to work in the United States. 3-5 years Cooking experience in fast-paced restaurants Able to meet all scheduling commitments Able to anticipate needs of others in the kitchen and proactively work to meet those needs Strong attention to detail Knowledge of Hawaiian food preferred Knowledge of Allergens, Proper food-handling procedures, and safety/sanitation Be able to stand for long periods of time. Up to 8 hours. Weekends are required. Current and Valid SNHD Food Handler Card - REQUIRED We are looking forward to receiving your application. Thank you.

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

Essential Duties and Responsibilities: Prep, cook and package food items according to company standards, adhering to company recipe and portioning expectations Ensure the timeliness, quality and accuracy of all orders and with a sense of urgency Maintain the cleanliness of the kitchen, equipment and/or assigned workstations, including fryers and grills. Follow all applicable health code standards to include proper food-handling and food temperatures Record each sale accurately, promptly and in accordance with Company policy and Accept payment and make change for product and services. Learn and comply with all Company policies and procedures, as well as, Federal, State and municipal Communicate effectively with associates and customers and maintain productive, respectful work relationships with fellow Maintain an awareness of all product knowledge information, promotions, and Answer customer's questions concerning location, price, and use of product or Learn and utilize Company selling guidelines to increase sales and customer Stock shelves, counters, coolers or tables with product and in accordance with Company policy and Accurately receive product from vendors in accordance with Company policy and Must have the ability to read, count and write to accurately complete all Undertake and support any policy, change, system or procedure the Company implements regarding the basic function of the position Must be able to work with minimum supervision and perform essential duties and responsibilities in an environment that will sometimes include increased levels or work-related Secure all funds in safe or Make timely drops and maintain cash drawer at or below maximum level in according to Company policies. Any other duties as assigned by Essential Physical Requirements: Must be able to lift 75 pounds with or without the aid of another Must be able to sit/stand up for up to a full 8-hour shift, in the performance of job duties. Must be able to communicate effectively in the English language in both written and verbal form. Must be able to work independently with minimal supervision as required or effectively with in a team-setting.. Must be able to work without defined break Occasionally working extended shifts of over 8 hours or more, as necessary. Ability to work a flexible schedule, including nights and Must be able to work around various fumes, odors, chemical agents and Must be able to work in various temperatures and environmental Must be able to maintain balance and climb a Must be able to freely access all areas of store facilities inside and out including kitchen, sales floor, stocking area, storage area, walk-in coolers and freezers, register area, fuel islands, landscaping and car wash Must be able operate and use all equipment necessary in the basic function of the Important Information: All offers of employment are contingent upon successful completion of a pre and post-employment background screen.

Job Title: Line Cook We are seeking a skilled and passionate Line Cook to join our culinary team. The Line Cook will be responsible for ensuring the highest quality food is prepared and presented to our customers. The successful candidate will have a strong attention to detail, excellent cooking skills, and the ability to work in a fast-paced kitchen environment. As a Line Cook, you will play a pivotal role in supporting our restaurant's commitment to delivering an exceptional dining experience. Responsibilities: - Prepare and cook food items in accordance with recipes and established standards. - Set up and stock workstations with all necessary ingredients and equipment. - Maintain cleanliness and sanitation standards of the kitchen, including food handling and storage. - Follow proper cooking techniques and demonstrate knowledge of various cooking methods. - Ensure all dishes are prepared and served in a timely manner, adjusting cooking times as necessary during peak business periods. - Work effectively in a team environment, communicating and coordinating with other kitchen staff members to ensure smooth operations. - Assist with ordering and receiving of inventory to maintain stock levels and minimize waste. - Monitor food supplies and equipment, report any issues or deficiencies to the Executive Chef or Kitchen Manager. - Adhere to all food safety and hygiene regulations and maintain a safe working environment. Requirements: - Proven experience as a Line Cook or relevant culinary role. - In-depth knowledge of food preparation techniques, sanitation regulations, and kitchen safety. - Able to handle multiple food orders simultaneously and work under pressure efficiently. - Ability to work effectively in a fast-paced environment while maintaining attention to detail. - Excellent organizational skills with the ability to prioritize tasks. - Strong communication and teamwork skills. - Flexibility in working hours, including nights, weekends, and holidays. - High school diploma or equivalent; culinary education or training is a plus. We offer competitive compensation and benefits packages. If you are an experienced Line Cook looking for a challenging and rewarding opportunity, we invite you to apply and join our dynamic culinary team.

Dave & Buster's is different from everywhere else. No two days are ever the same. Time will fly by serving hundreds of people with flexible schedules you can accommodate school or other jobs. Plus, your co-workers are awesome! Dave & Buster's offers an attractive benefits package for many positions, including medical, dental, vision, 401K, FREE GAMES and more. POSITION SNAPSHOT: The line cook position is responsible for creating an exceptional culinary experience for our Guests through the preparation and presentation of our menu. The line cook is also responsible for the correct handling and preparation of all food items to ensure our Guests' safety at all times. NITTY GRITTY DETAILS: Delivers an unparalleled Guest experience through the best combination of food, drinks and games in an ideal environment for celebrating all out fun. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action. Adheres to all company safety and sanitation policies and procedures. Safely and correctly operates all equipment. Uses all chemicals properly in the correct quantities for safety and cost control. Ensures that all products are stored properly in the correct location at the appropriate levels at all times. Prepares and sells food that meets all food quality indicators and prepared to Guest expectations. Sells food within recommended time frames to meet Guest expectations. Responsible for preparing and cooking all food items by recipe and to specification. Controls costs by following prep sheets as designed to ensure the freshest product is served and eliminate waste. Maintains cleanliness and sanitation of all kitchen areas. Responsible for station maintenance, cleanliness and sanitation. Cleaning and maintenance of all kitchen mats, floors, walls and drains. Empties kitchen trash and cleans and maintains trash cans. Assists other Team Members as needed or when business needs dictate. Maintains a favorable working relationship with all other company team members to foster and promote a cooperative and harmonious working climate that will be conducive to maximum team member morale, productivity and efficiency/effectiveness. Must be friendly and able to smile a lot while working days, nights and/or weekends as required. Previous kitchen experience at a hotel or restaurant is preferred, but not required. Must demonstrate ability to clearly communicate with other team members. Must be disciplined and self-motivated. Is dressed in accordance with dress guidelines, looking neat, clean and professional at all times. Must be at least 18 years of age. RequirementsSTUFF OUR ATTORNEYS MAKE US WRITE: 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position, the team member will regularly be required to: Work in noisy, fast paced environment with distracting conditions. Move about facility and stand for long periods of time. Lift and carry 30 pounds. Walk or stand 100% of shift. Reach, bend, stoop, mop, sweep and wipe frequently. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified in this position. As an equal opportunity employer, Dave & Buster's is dedicated to our policy of nondiscrimination in all aspects of employment, and we comply with all Federal, State and Local laws regarding nondiscrimination. Dave and Buster's is proud to be an E-Verify Employer where required by law. Salary Compensation is from $15.75 - $18.5 per hour Salary Range: 15.75 - 18.5 We are an equal opportunity employer and participate in E-Verify in states where required.

The LINE COOK is responsible for assisting the kitchen team in achieving the optimum professional service to guests. Essential Functions: Must be willing and able to: Maintain a clean and orderly work area to ensure safety Properly learn to utilize and maintain cooking equipment Handle a sauté pan and other cooking apparatus Work on an open flame grill, high powered wok, gas fryers, table steamer, salamanders, hand torches etc. Work with high sense of urgency Follow plating instructions as directed Properly follow recipe formats and food storage protocol Practice safe and sanitary food handling protocol Do food preparation of vegetables, meats and grains etc. Handle a provided kitchen knife with confidence Taste and maintain a consistent flavor profile per Chef's requirements Work in a high pace and high volume environment Work in a temperature sensitive environment such as walk-ins, freezers, kitchens Read and write in English in regards to prep lists, invoices, recipes etc. Assist in the receiving and storage of all food and non-food products Work in a 2 level kitchen requiring the use of stairs Accountabilities: Must be willing and able to: Be an active team player Follow supervisor's instructions Perform under more than average stressful conditions Make appropriate judgment calls under stressful condition Maintain clean and orderly work area throughout shift and leave it ready for the following shift Acquire and wear appropriate uniform as prescribed in the training manual Maintain and clean uniform Maintain a well-manicured appearance and persona that reflects the established image of the restaurant Read and be accountable for the information in the Echo and Rig employee handbook Qualifications Standards: Currently attending or have graduated Culinary School A minimum of 6 months full service restaurant experience or the equivalent Must be willing and able to: Master English language sufficient to communicate effectively Meet personal schedule requirements punctually Self-motivator Project a friendly, courteous and pleasant attitude Get along with co-workers Provide a clean, well-manicured persona that reflects the established image of the restaurant Safely transport containers that weigh up to 30 lbs. from any area to the dish washing area Stand and/or walk for entire shift Safely transport items to and from the kitchen on a slick and uneven surface Transport dishes, bus tubs and/or trays from the dish washing area to any table in the restaurant and vise versa Safely move about in all areas of the restaurant Accept constructive criticism Work a variable and flexible schedule which may include nights, weekends and holidays Rules: The following are rules to recognize: May not take or give away any unauthorized company property including food or beverage May not work under the influence of alcohol or other mood altering substances May not keep any unauthorized items in personal locker May not resort to any physical violence or harassing behavior May not eat or drink certain unauthorized items during a shift Job Qualifications 1 years of related experience and/or training, or equivalent combination of education and experience. Ability to read, analyze and interpret common journals and recipes. Ability to respond to common inquiries or complaints from customers. Ability to effectively present information to top management. Nevada Department of Health certifications, HACCP guidelines and protocols Cooking, knife, and safety skills 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. Physical Demands Frequently required to stand Frequently required to walk Occasionally required to sit Continually required to use hands to finger, handle, or feel Continually required to reach with hands and arms Occasionally required to stoop, kneel, or crawl Continually required to talk or hear. Continually required to taste or smell Occasionally required to lift heavy weights (50 pounds or less) Specific vision abilities required for this job include: close vision, distance vision, peripheral, depth, and ability to adjust or focus Work Environment Exposure to wet and/or humid conditions Exposure to moving mechanical parts Exposure to outside weather conditions Exposure to extreme heat Exposure to extreme cold

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. JOB CODE: 1000186

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

Carver Road Hospitality introduced the company's first concept in Winter 2021 at Resorts World Las Vegas. A reimagining of the casino steakhouse paid homage to mid-century modern classic nostalgia while utilizing contemporary design, technology, and techniques to offer a contemporary interpretation. At 14,500 square feet, the property's exclusive steakhouse offers an expansive bar and lounge area, a plush main dining room floor, and a sweeping terrace with an outdoor bar, dining, and lounge gardens overlooking the Las Vegas Strip. Inside the main dining room, a comprehensive digital art program complements a state-of-the-art lighting and sound system to create a dramatic ambiance that evolves in mood and tone as the night progresses. Carversteak's menu features dry-aged American steaks from artisan beef producers and Japanese-certified Wagyu steaks alongside classic preparations of other steakhouse staples, infused with seasonal ingredients, playful presentations, and even an array of vegan selections. On the beverage side, famed mixologist Francesco Lafranconi features an extensive wine list, curated whiskey collection, and an Avant- Garden cocktail experience on the terrace with an onsite herb garden. Several private event spaces are available including two dedicated private dining rooms, the Knife Shop and the Scotch Room, and a large outdoor private garden. Position Summary The line cook will be responsible for cooking great food with fun people. Line Cooks maintain quality and consistency of all food menu items. Interacts with employees, and supervisors in a polite, respectful and courteous manner. Duties and Responsibilities: Handles all allergy and/or dietary restrictions and modifications. Accurately follows all orders received from the POS system and/or direction from the expeditor. Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue in accordance with Health Department Possesses in-depth knowledge of assigned recipes and execution Communicates product needs to the chefs and the support staff. Required to check cover counts, BEOs and/or Fire Sheets. Properly sets-up station and performs opening/closing procedures as directed by management. Reports all breakage or damage of equipment immediately to management. Portrays a positive and professional attitude. Thrives in a fast-paced, dynamic environment. Embodies integrity and seeks continuous improvement. Wants to learn and helps team members do the same. Loves cooking and being part of a like-minded team. Is a certified Food Handler. Attends and participates in daily pre-service meetings (where applicable). Our Ideal Candidate: Candidate must be able to stand, lift and bend for extended periods of time. Candidate must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion. Working environment may include exposure to hot kitchen elements or cleaning materials. Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays. As an important member of our team, you'll be eligible for: Health, Dental, and Vision insurance Competitive Pay This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Carver Road Hospitality reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict Carver Road Hospitality managements right to assign or reassign tasks, duties, or responsibilities to this job at any time. We are an equal opportunity employer and value diversity and inclusion.

Summary: The Kitchen Staff - Line Cook position is a team member classified based on individual location needs, and/or employee availability, as either variable hour, part-time fixed, part-time regular or a full-time hourly employee whose main responsibility is to prepare high quality products and maintain a clean and sanitary kitchen. They must have a genuine concern for ensuring quality control and must represent Cinebarre in a manner that is consistent with the Company's mission statement and policies. Essential Duties and Responsibilities include the following. Other duties as assigned. Regular and consistent attendance Remain knowledgeable on all food menu items, including specials and promotions Ensure that all food menu items are consistently prepared and served per REG's recipes, portioning, and serving standards Keep updated on recipe changes Measure and assemble ingredients for menu items Collaborate with the managers, cooks and servers to prepare meals timely. Plate food according to proper procedures Maintain accurate food inventories Properly store food items at appropriate temperatures Rotate stock items as per established procedures Restock kitchen for subsequent shifts Ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift Maintains a "clean as you go" approach throughout shift Labels, dates and signs all products per required Cook a variety of foods appropriately to maintain proper flavor and appearance 　 Responsible for completion of daily kitchen logs (cooling & reheating, food temperatures, refrigerator/freezer temperatures and sanitizer solution) Comply with all food safety rules, laws, protocols, and standards. Adhere and maintain all Health Department rules and regulations Knowledge of proper operation and cleaning of all related equipment Proper use of all storerooms Report and maintain inventory Proper use of all cleaning materials per SDS Knowledge of all opening, closing and in between show procedures Knowledge of all emergency, evacuation, and robbery procedures Ensuring guest satisfaction - smile, greet, and thank all guests Must take prompt, appropriate action to turn dissatisfied guests into repeat guests Respond personally to guest questions and complaints Must be knowledgeable of correct popper operation and emergency procedures Knowledge and compliance of dress code Maintain excellent personal hygiene Abide by all federal and state laws with regards to breaks and/or meal periods Ensure lost and found items are handled in accordance with REG policy Must be SDS trained Obtain food handlers card where applicable. Must report any and all damages or maintenance issues to management Must report any and all suspicious activity, persons, or items to management immediately 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/Experience: One plus years' experience as a Cook in the restaurant industry. Ability to read and follow standardized recipes and strong knowledge of proper food handling procedures. Completion of cast certification program as a cast member and as a concessionist or progress towards completion required. Completed any legally required state or local training and obtain the required certificate. Completed the Regal Entertainment Responsible Beverage Server training on Regal Online University. ServeSafe Certification preferred. Language Ability: Possess good public speaking, listen effectively, and respond clearly and directly. Math Ability: Perform calculations with speed and accuracy and identify and correct errors. Reasoning Ability: Identify problems, gather relevant data, and note possible causes of problems. Evaluate relevant information, recognize alternatives and reach conclusions based on evidence. Take action beyond what is necessarily called for. Perform under pressure and/or opposition. Personal Skills: Possess excellent communication skills with customers, co-workers, and management. Establish goals, budget time and set priorities to achieve desired objectives. Able to work as part of a team in a busy kitchen atmosphere Physical Demands: 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 frequently required to stand for extended periods of time; work quickly; walk; sit; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee is regularly required to lift up to 60 lbs. The vision requirements include: close vision, distance vision, peripheral vision, depth perception and ability to adjust focus.

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 .

Job Details Entry SW Las Vegas - Las Vegas, NV Restaurant - Food ServiceDescription The Line Cook position is responsible for preparing and cooking food items in accordance with SWRG quality and service standards. This position must coordinate orders to ensure they are cooked timely and with accuracy. He/She should demonstrate strong knowledge of all menu items and ingredients used in recipes while maintaining and ensuring that all food temperatures are appropriate for menu items. The Line Cook must also follow all company safety and sanitation standards. The Line Cook reports directly to the Manager on Duty. Qualifications Requirements: Must have at least 1 year of experience in similar position (preferably in a high-volume or fine dining restaurant) Must be at least 18 years of age. Must have weekend availability. Effective verbal communication skills and ability to read tickets. Ability to be on your feet for a full shift including use of stairs. Ability to lift/carry 30 pounds Working knowledge of basic kitchen cooking & prepping terminology. Basic kitchen knife skills.

Join the immersive world of ART, MUSIC & AMUSEMENT at AREA15, where the boundaries between reality and limitless creativity blur. Welcome to the "What's Next District.” The line cook is responsible for preparing a diverse range of menu items, meeting catering order specifications, and maintaining high culinary standards. This involves executing various cooking techniques, ensuring food quality and freshness, adhering to safety protocols, and contributing to the seamless flow of kitchen operations. Additionally, the line cook must demonstrate adaptability in a fast-paced environment, adhere to schedules, and maintain a clean and organized workspace while upholding service standards for guests and team members. JOB RESPONSIBILITIES AND DUTIES: •Prepare various types and styles of food, including entrees, side dishes, appetizers, salads, soups, desserts, and pastries according to catering orders. •Demonstrate and perform culinary techniques such as roasting meats, filleting fish, and properly cutting proteins. •Exhibit knowledge of utensils and equipment used in large-scale food preparation and cooking, such as ovens, knives, stoves, steamers, and fryolators. •Showcase extensive knowledge of basic cooking techniques including grilling, sautéing, griddling, frying, baking, broiling, plating, and food decoration. •Handle and store ingredients and food items as instructed. •Follow daily production sheets for menus; any deviations must be approved by the Chef on duty. •Execute opening and closing duties, ensuring the quality and freshness of ingredients; report any concerns immediately to the Chef on duty. •Ensure properly stored prepared food for delivery to event locations where catering is provided. •Adhere strictly to food handling and preparation best practices to prevent foodborne illness. •Take responsibility for executing assigned meals, understanding the timing of food production, and ensuring complete presentation components during catering events. •Safely operate all kitchen equipment at all times. •Maintain cleanliness, sanitation, and safety in the kitchen, workstations, equipment, and related areas consistently. •Exhibit ART! (AREA15's service standards) at all times. •Adhere to policies, procedures, and health regulations. •Perform any other job-related duties as assigned.