LINE COOK III | TSR - Black Fig Bistro

Department: Food and Beverage | FLSA Status: Non-Exempt | Gaming License: 4B | Reports To: Sous Chef, Banquet Chef, or Orange Sky Sous Chef

About the Role

The Line Cook assists in the daily production and cooking of all foods served in the casino, showroom, or resort restaurants. This is a safety-sensitive position subject to drug and alcohol testing.

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 supplies from kitchen or storage as needed.
• Prepares and cooks foods according to proper procedures and recipes for respective kitchen outlets.
• Prepares hot and cold food on all stations.
• Sets and restocks mis en place on the station.
• Cleans and prepares all fruits, vegetables, meats, and fish.
• Assists in coordinating daily specials with the Chefs.
• Works at a safe and efficient rate in a sometimes hectic environment.
• Stores, labels, dates, and rotates all foods.
• Cleans and organizes workstation and surrounding areas as necessary.
• Uses kitchen equipment safely and maintains proper care of equipment.
• Maintains cleanliness of designated areas in accordance with health and safety standards.

Additional Duties 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.

Additional Duties for Line Cook/Sushi:

• Prepares sushi in a medium to high-volume restaurant.

Additional Duties for Fine Dining Grill/Line Cook III:

• Expertise in grilling, including knowledge of beef cuts (ribeye, filet, strip, porterhouse, tomahawk, wild game) and proper cooking techniques.
• Precision in cooking temperatures (rare to well-done) with consistency 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.

Requirements

• High school diploma or GED preferred but not required.
• Line Cook I: Previous kitchen experience required; at least one year of cooking experience in a medium to high-volume restaurant preferred. Basic knife skills and ability to operate kitchen equipment required.
• Line Cook II: Two to three years of production cooking experience in a medium to high-volume restaurant. Good knife skills and proficiency with kitchen equipment. Knowledge of sautéing, broiling, frying, and preparing cold foods.
• Line Cook III: More than three years of production cooking experience in a medium to high-volume restaurant. Exceptional knife skills and familiarity with all kitchen equipment. Proficient in sautéing, broiling, frying, and preparing cold foods.
• Line Cook/Sushi: One to three years of sushi preparation experience in a medium to high-volume restaurant. Exceptional knife skills and proficiency with kitchen equipment.
• Fine Dining Grill/Line Cook III: Three to five years of grill experience in fine dining or steakhouse environments.
• Valid Maricopa County Food Handlers card.

Skills

• Good customer service, verbal, and written communication skills.
• Team player with a positive attitude and well-groomed appearance.
• Thorough knowledge of food preparation and sanitation requirements.
• Attention to detail and ability to work in a fast-paced environment.
• Ability to read, write, speak, and understand English.

Physical Demands

• Regularly required to stand for prolonged periods, walk, use hands and fingers, reach with hands and arms, climb or balance, stoop, kneel, crouch, or crawl.
• Must regularly lift and/or move up to 50 pounds.
• Requires close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• Must be able to talk, hear, taste, and smell.

Work Environment

• 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.
• Noise level in the work environment is usually loud.