["Line Cook - Village Pub (Cimarron)","Line Cook - Village Pub (Cimarron)"]

Line Cook - Village Pub (Cimarron)

Ellis Island Casino, Hotel & Brewery, our 16 Village Pub locations, Mt Charleston Lodge, and our sister companies, Marker Trax and KOIN, are committed to providing the best goods and services to our guests and clients. Our casino and food and beverage locations are home to some of Las Vegas's most recognized food, beverages, hospitality, and entertainment! Not only do we serve the highest quality food, but we've been voted the #1 Best Microbrewery of Las Vegas and have the #1 Best Karaoke of Las Vegas. Marker Trax is a patented casino advance line system that provides technology solutions to casinos to make the gaming experience more convenient and accessible to players. KOIN offers a full-service financial wallet and integrated payment solution, and aims to provide a convenient, secure and flexible payment solution for both consumers and businesses.

We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

Location: Village Pub Cimarron

Job Description: The Line Cook position is responsible for preparing food using recipes and menu items created by the Kitchen Manager. The Line Cook helps keep the kitchen running efficiently and smoothly.

Benefits: Medical, Dental, Basic Life Insurance (included with the dental plan), Vision, Short-term Disability, Combo plan covering accidents, hospitalizations, and critical illnesses, Paid time off, Voluntary life insurance, Eligibility to participate in a 401(k)-retirement plan with company match (after 6 months of successful employment)

Responsibilities:

• Assisting with stocking and setting up the kitchen stations.
• Preparing food including cleaning, cutting the ingredients, cooking appetizers, snacks, main dishes, and desserts.
• Plating prepared foods based on the Kitchen Manager's guidance.
• Working with servers to ensure that orders are completed in a timely manner according to the guest's requests.
• Washing and cleaning the kitchen and cooking utensils, and storing equipment used at the end of all shifts.
• Ensuring that the kitchen operation procedures and hygiene meet food and safety standards.
• Daily recording of fridge temperatures and line temperatures.
• Daily cleaning of kitchen equipment such as refrigerators, flat tops, and oil fryers. This includes cleaning under, behind, and the inside and outside of all equipment.
• Cross-functional training in Prep Cooking, and the ability to assume those responsibilities as necessary based on the needs of the business.
• Put away food orders as they arrive as needed.

Skills / Experience: Requires basic knife skills. Demonstrates the ability to effectively interact with fellow team members in a friendly, enthusiastic, and outgoing manner. Must possess a Nevada Health Card. Works well in a fast-paced environment. Knowledge of health, safety, and sanitation practices. Comprehension of the English language both written and oral. Must be 21 years of age or older.

Physical Requirements: Work outdoors less than 25% of the time. Must possess the ability to lift, bend, and kneel. Must be able to stand and walk swiftly for long periods of time while carrying large service trays. Ability to work in environments that can be smoky, noisy, hot, cold, or humid. Must be able to lift 25 pounds without assistance and lift 50 pounds with assistance.

Core Values: Service, Value, Growth, Family, Passion