LINE COOK

Location: VARIED | Shift: VARIED | Full-time | Department: Food and Beverage | Reports to: Sous Chef (or Banquet Chef or Orange Sky Sous Chef). This is a Safety Sensitive Position subject to Drug & Alcohol Testing.

About the role

In general, the Line Cook assists in the daily production and/or cooking of all foods being served in any restaurant or food establishment in the casino, showroom or resort. This job has no supervisory responsibilities.

Responsibilities

• Follows safe food handling procedures at all times.
• Provides guests courteous, friendly and efficient service.
• Rotates foods for freshness and eye appeal.
• Retrieves food and/or supplies from kitchen or storage when necessary.
• Prepares and cooks foods for respective kitchen outlets according to proper procedures and recipes.
• Prepares hot and cold food on all stations.
• Sets and re-stocks mise en place on the station.
• Cleans and prepares all fruits, vegetables, meats and fishes.
• Assists in the coordination of daily specials with the Chefs.
• Works at a safe and efficient rate of speed in a sometimes hectic environment.
• Stores, labels, dates and rotates all foods.
• Cleans and organizes workstation or stations and surrounding areas as necessary.
• Uses kitchen equipment as instructed to ensure safety and proper care of equipment.
• Maintains cleanliness of designated areas as directed in accordance with established health and safety standards.

Additional responsibilities for Line Cook III

• Coordinates daily specials with Chefs.
• Makes soups, sauces and stocks.
• Takes complete charge of the kitchen after the Restaurant Chef and Sous Chef have left the outlet.

Requirements

Education

High school diploma or general education degree (GED) not required but strongly preferred.

Experience by level

• Line Cook I: Previous kitchen experience required; at least one year cooking experience in a medium to high volume restaurant preferred. Must possess basic knife skills and be able to operate basic kitchen equipment.
• Line Cook II: Production cooking experience with two to three years cooking experience in a medium to high volume restaurant required. Must possess good knife skills and be proficient in the operation of basic kitchen equipment. Some knowledge of sautéing, broiling, frying and preparing cold foods required.
• Line Cook III: Production cooking experience with more than three years cooking experience in a medium to high volume restaurant required. Must possess exceptional knife skills and be familiar and proficient in the operation of all kitchen equipment. Must be proficient at sautéing, broiling, frying and preparing cold foods.
• Line Cook/Sushi: One to three years experience preparing sushi in a medium to high volume restaurant required. Must possess exceptional knife skills and be familiar and proficient in the operation of all kitchen equipment.
• Fine Dining Grill/Line Cook III: Extensive grill experience (3–5+ years) in fine dining or steakhouse environments. Expert knowledge of beef cuts (ribeye, filet, strip, porterhouse, tomahawk, wild game, etc.) and their proper cooking techniques. Precision in cooking temperatures (rare to well-done) with consistency and accuracy under pressure. Ability to manage multiple steaks and proteins simultaneously during peak service. Experience with charcoal, wood-fired, or gas grills as well as broilers and finishing ovens.

Certificates, Licenses, Registrations

• Must have a valid Maricopa County Food Handlers card.

Other Qualifications

• Good customer service, verbal and written communication skills.
• Team player with a positive attitude and well-groomed appearance.
• Thorough knowledge of food preparation & sanitation requirements.
• Keen attention to detail and ability to work in a fast-paced environment in a variety of hours.

Language Skills

Must be able to read, write, speak and understand English.

Physical Demands

While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Work Environment

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; secondary smoke; extreme cold; extreme heat; toxic or caustic chemicals and risk of electrical shock. The noise level in the work environment is usually loud.