Line cook jobs in Sunrise Manor, NV - 851 jobs

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 certificati Additional Information 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. 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.

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 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. 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.

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. 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.

As a Line Cook, you are responsible for preparing and executing dishes to order with precision and consistency. Working on the front lines of service, you must demonstrate strong technical skills, quick thinking, and attention to detail to maintain the standards of a high-performance kitchen. The ideal candidate is fast, focused, and thrives under pressure. Key Responsibilities Prepare and cook menu items according to recipes and plating standards Set up and maintain a fully stocked and organized station before and during service Work multiple stations as needed, including grill, sauté, fryer, or garde manger Ensure hot and cold items are cooked and held at safe temperatures Communicate with expo and fellow cooks to ensure smooth ticket flow Follow proper portioning and presentation guidelines for every dish Maintain clean and safe cooking surfaces throughout the shift Assist in restocking and closing duties for your station Inform chefs immediately of any equipment malfunctions or food shortages Comply with all food safety, sanitation, and hygiene standards Accountabilities Maintain composure and pace during high-volume rush periods Wear and maintain the proper uniform in accordance with restaurant standards Ensure every dish meets timing, temperature, and visual presentation standards Accurately track and report prep usage and waste Clean and reset your station for the next shift or service Qualifications Minimum 3 years of experience in high-end /fast casual, fast-paced Italian restaurant Strong knowledge of cooking techniques, equipment, and station flow Proven ability to manage time and multitask in a high-pressure environment Must have Clark County Food Handler Card Physical & Availability Requirements Must be able to stand and walk for an entire shift Must be able to lift and transport containers weighing up to 30 lbs. Must be able to work in high-heat, high-traffic kitchen environments Flexible availability including nights, weekends, and holidays Ideal Candidate Traits Calm, focused, and fast-paced under pressure Takes pride in food quality and appearance Communicates clearly with kitchen teammates and leadership Reliable, self-motivated, and always prepared Eager to grow and learn from feedback

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. Receive and prepare food orders for a specific type of cuisine (according to assigned restaurant) 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.

Essential Functions Learns and becomes validated in one or all of our cooking stations. Meat Cook: handles and portions items accurately and safely. Keeps updated on recipe changes and produces assigned items exactly according to recipes. Prepares and cooks items exactly according to recipe every time; using measuring devices and scales to control food costs. Discusses production priorities with managers and line cooks. Cleans and sanitizes station throughout the shift. Labels, day dots, rotates, and stores all items produced. Obtains Chef's signature on all products made. Ensures equipment is operated and maintained consistently and properly. 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 which may be taken. Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position. Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency, and effectiveness. Provides a favorable image of the Company at all times to promote its aims and objectives, and to foster and enhance public recognition and acceptance of all of its areas of endeavor.

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.

We are looking for a skilled Line Cook to assist in the preparation of delicious dishes in the kitchen. You will perform routine kitchen tasks such as setting up workstations and ingredients, so that food can be prepared according to recipes. Responsibilities Assist in preparing meal ingredients under the guidance of the Kitchen Manager. Follow recipes and prepare simple dishes such as salads, entrees, and desserts. Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out trash. Ensure all food and other items are stored properly. Comply with nutrition and sanitation guidelines. Perform other kitchen duties as assigned. Requirements: Ability to follow instructions and work in a team environment. Excellent time management skills. If you are passionate about food preparation, have a keen eye for detail, and enjoy working in a fast-paced environment, we would love to have you on our team. Join us in creating culinary delights and delivering exceptional dining experiences. Job Type: Part-time Pay: $15.00 - $19.00 per hour (Cooks receive tip pool. Total pay should therefore exceed $17 per hour minimally but discuss with hiring manager). Benefits: Employee discount Flexible schedule Paid training Physical Setting: Casual dining restaurant Fast casual restaurant Shift: Day shift Morning shift Shift availability: Day Shift (Required) Ability to Commute: Las Vegas, NV 89117 (Required) Work Location: In person

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.

Job DescriptionDescription: We are hiring Line Cooks for immediate work! Full time / 5 days per week or Part Time. Hourly pay is between $16-19 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.

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. Certifications: Health Card (Food Handlers) JOB CODE: 1000337

Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel. REPORTS TO: Sous Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff Job Description: Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Requirements: 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. • Ability to perform job functions with attention to detail, speed and accuracy • Ability to prioritize, organize and follow through • Ability to be a clear thinker, remain calm and resolve problems using good judgment • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders • Ability to maintain good coordination • Ability to work with all products and ingredients involved • Ability to use all senses to ensure quality standards are met • Ability to differentiate dates • Ability to operate, clean and maintain all equipment required in job functions • Ability to comprehend and follow recipes • Ability to perform job functions with minimal supervision • Ability to work cohesively with co-workers as part of a team • Must be able to maintain tact and be cool under pressure • Able to work flexible hours necessary including off hours, weekends and holidays • Able to effectively communicate in English, in both written and oral form Responsibilities: • Maintain and strictly abide by state sanitation/health regulations and (where applicable). • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. • Maintain complete knowledge of and comply with all departmental policies and procedures. • Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance. • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift. • Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service. • Prepare all menu items following recipes and yield guides, according to department standards. • Assist in monitoring inventory of prepared food items to keep waste down while managing 86's. • Minimize waste and maintain controls to attain forecasted food cost. • Transport empty, dirty pots and pans to the pot wash station. Work Environment • While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. • The noise level in the work environment is usually loud. • While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. • The employee frequently is required to walk. Preferred: • Minimum 2 years' experience in high volume or upscale kitchens. • Culinary degree from accredited school or university. • Excellent verbal and written communication skills. • Excellent critical thinking and decision-making skills Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas. The restaurant's menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more. CHICA is open daily for breakfast, lunch, dinner and weekend brunch. REPORTS TO: Sous Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff Job Description: Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Requirements: 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. • Ability to perform job functions with attention to detail, speed and accuracy • Ability to prioritize, organize and follow through • Ability to be a clear thinker, remain calm and resolve problems using good judgment • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders • Ability to maintain good coordination • Ability to work with all products and ingredients involved • Ability to use all senses to ensure quality standards are met • Ability to differentiate dates • Ability to operate, clean and maintain all equipment required in job functions • Ability to comprehend and follow recipes • Ability to perform job functions with minimal supervision • Ability to work cohesively with co-workers as part of a team • Must be able to maintain tact and be cool under pressure • Able to work flexible hours necessary including off hours, weekends and holidays • Able to effectively communicate in English, in both written and oral form Responsibilities: • Maintain and strictly abide by state sanitation/health regulations and (where applicable). • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. • Maintain complete knowledge of and comply with all departmental policies and procedures. • Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance. • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift. • Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service. • Prepare all menu items following recipes and yield guides, according to department standards. • Assist in monitoring inventory of prepared food items to keep waste down while managing 86's. • Minimize waste and maintain controls to attain forecasted food cost. • Transport empty, dirty pots and pans to the pot wash station. Work Environment • While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. • The noise level in the work environment is usually loud. • While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. • The employee frequently is required to walk. Preferred: • Minimum 2 years' experience in high volume or upscale kitchens. • Culinary degree from accredited school or university. • Excellent verbal and written communication skills. • Excellent critical thinking and decision-making skills Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Job Description Emmy Squared Pizza and Swingers Crazy Golf, located inside Mandalay Bay in Las Vegas, are seeking experienced Line Cooks to join our growing team! We are looking for skilled culinary professionals who are ready to bring their talents to this exciting collaboration and deliver unique and memorable dining experiences in a vibrant Las Vegas setting. As part of the Pizza Loves Emily Restaurant Group, Emmy Squared Pizza is an upscale casual full-service restaurant company with over 20 locations across the U.S., including New York City, Philadelphia, Washington D.C., Atlanta, Nashville, and more. Known for our Detroit-style pizza and award-winning burgers, Emmy Squared pairs innovative cuisine with outstanding hospitality. This position offers: Competitive pay Health benefits for full-time employees Opportunities for growth and advancement A fun, dynamic work environment in an exciting venue Your Role as a Line Cook: As a Line Cook, you will play a key role in crafting delicious menu items for Swingers Crazy Golf patrons. Responsibilities include: Preparing all menu items to ensure consistency, quality, and adherence to recipes. Maintaining sanitation standards in accordance with health department guidelines. Setting up and managing kitchen workstations. Planning food production to coordinate with service hours and maintain food quality. Practicing safe food handling and proper storage techniques. Reporting equipment maintenance or repair needs to management. Keeping work areas clean and equipment maintained. Performing other kitchen duties as assigned by management. What You Bring: At least 1 year of experience as a line cook in a full-service restaurant. Knowledge of modern cooking techniques; pizza expertise is a plus! Ability to thrive in a fast-paced, high-pressure environment. Strong multitasking and organizational skills. Calm, welcoming demeanor, even under stress. Flexibility to work evenings, weekends, and holidays as needed. Physical capability to lift/carry up to 40 lbs., push/pull up to 75 lbs., and stand for extended periods. Familiarity with culinary tools and the ability to taste and smell for quality assurance. Why Join Emmy Squared ? Emmy Squared offers a supportive and inclusive environment where individual talents shine. Emmy Squared/Pizza Loves Emily is an Equal Opportunity Employer and welcomes candidates from all backgrounds.

Job Description The Line Cook is responsible for preparing, cooking, and plating menu items according to company recipes and standards. This role ensures high-quality food production, maintains a clean and organized workstation, and works collaboratively with the kitchen team to deliver an exceptional dining experience. JOB EXPECTATIONS: Responsibilities include, but are not limited to, the following: 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. SUPERVISORY RESPONSIBILITIES This position does not have any supervisory responsibilities REQUIREMENTS: (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. At least 18 years of age. CERTIFICATIONS, LICENSES, REGISTRATIONS Must be able to qualify for licenses and permits required by federal, state and local regulations. PHYSICAL REQUIREMENTS Must be able to work under time constraints and within established deadlines. Must regularly lift and/move up to 50 pounds, and must have the ability to push, pull, reach and balance when performing job duties in varying work areas such as confined spaces. Physical ability and stamina to stand for long hours. Physically able to walk without assistance on various surfaces for an extended period of time. WORKING CONDITIONS • Work is performed indoors and outdoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust and smoke. Clique Hospitality 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. Clique Hospitality makes hiring decisions based solely on qualifications, merit, and business needs at the time.

Job DescriptionBenefits: Professional Development Nutrition Education 401(k) Dental insurance Flexible schedule Free uniforms Health insurance Paid time off Training & development Vision insurance Honest Hospitality Team is proud to announce the opening of a new upscale private dining facility in the heart of Summerlin. Our focus is on scratch cooking, executive-level cuisine, and providing an exceptional guest experience within a positive, employee-forward culture. ABOUT THE ROLE We are seeking a dedicated Line Cook to join our team at Honest Hospitality. In this role, you will play a key part in supporting the success of our daily culinary operations. Youll be responsible for preparing high-quality dishes with consistency, maintaining a clean and organized workspace, and ensuring all kitchen activities align with Honest Hospitalitys standards of excellence. Your commitment to teamwork, efficiency, and exceptional food preparation will help create an outstanding experience for our guests. CULTURE & ENVIRONMENT Honest Hospitality believes that happy employees create happy experiences for our guests. We dedicate resources to employee education, growth, engagement and satisfaction weekly through celebrations and structured presentations. We look to each member of the team to play their part in each others daily work experience and hold each other accountable for that task. QUALIFICATIONS Minimum of five years of experience cooking in high end, elevated dining environments Strong skill set in scratch cooking from sauces to complex menu items ability to work efficiently in a fast-paced kitchen while maintaining high quality and consistency Knowledge of proper food handling, sanitation, and safety standards, excellent organization, time management and multitasking abilities Team oriented mindset with the commitment to supporting a positive and professional kitchen culture Passion for delivering exceptional culinary experiences and attention to detail in every dish WHAT WE OFFER Competitive compensation based on relevant experience Consistent weekday schedule (weekends off) Mandatory annual vacation to ensure balance and well-being Comprehensive medical benefits Community engagement & educational opportunities each year Opportunity to work alongside an excellent chef team and be part of an exciting new culinary project If youre a driven, hospitality-minded leader who wants to join a team that values integrity, excellence, and balance wed love to connect.

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.

Summary/Objective The cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Prepares or directs preparation of food served using established production procedures and systems. Determines amount and type of food and supplies required using production systems. Ensures availability of supplies and food or approved substitutions in adequate time for preparation. Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques. Stores food properly and safely, marking the date and item. Reports necessary equipment repair and maintenance to supervisor. Correctly prepares all food served following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Apportions food for serving. Maintains daily production records. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. Completes food temperature checks before service. Competencies Collaboration Skills. Customer Focus Flexibility (to varying food demands) Stress Management / Composure Attention to Detail Supervisory Responsibility This position has no supervisory responsibilities. Work Environment This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives. The employee is frequently exposed to heat, steam, fire, and noise. 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. Walk and stand during entire shift. Continuously reach, bend, lift, carry, stoop and wipe. Remain stationary for long periods of time. Frequently wash hands. Be able to lift up to 25 lbs. Be able to manipulate fingers, hands and arms to cut, measure, pour, serve, carry and wipe. Be able to hear and talk. Position Type/Expected Hours of Work This position regularly requires long hours and frequent weekend work. Preferred Education and Experience Prior experience working as a cook in a Restaurant Kitchen setting. Additional Eligibility Qualifications Must be 16 or older. Must maintain an applicable state health and/or alcohol compliance card. Must be vaccinated against Covid-19. Work Authorization/Security Clearance Must be eligible to work in the United States. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Lee Canyon is looking for new Line Cooks to join our Food & Beverage team! Your focus will be on producing high-quality food efficiently. In addition, you will maintain a clean and orderly kitchen. This is a FULL TIME or PART TIME seasonal position, giving you plenty of time to enjoy the various perks that come with working for an amazing resort. Duties & Responsibilities: Prepare food and assist the team with the preparation of the menu Stock and maintain sufficient levels of food products at line stations to assure a smooth service period Communicate and coordinate production with other cooks, wait staff, and members of the food and beverage team Observe and test foods being cooked by tasting, smelling, and piercing with a thermometer to determine proper preparation and cooking Plate and proportion food and maintain consistency according to presentation specifications Measure and mix ingredients according to the recipe or use the record to prepare and prep food items Adjust thermostat controls to regulate the temperature of ovens, broilers, grills, roasters, kettles, etc. Become familiar with all kitchen equipment to use it properly Maintain restaurant equipment and keep all food service items clean and in orderly condition Follow all health regulations and assist in maintaining a sanitary environment Janitorial duties such as dishwashing, sweeping, mopping, removing garbage, shoveling snow, etc Wash worktables, walls, refrigerators, and other kitchen surfaces Perform closing procedures including equipment maintenance and shut off, cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas Communicates absences and schedule changes promptly Additional duties or responsibilities may be assigned Qualifications Must possess Food Handler certification or be willing to obtain it upon employment Must be able to lift up to 25 pounds Must be at least 18 years old Must have 2 years experience working in a similar environment Must be able to work in a fast-paced environment while standing for long hours on your feet NV Food Handlers Card is required