Line Cook - LAVO Las Vegas

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: 

 Anticipate and accommodate the needs of the guests.
 Handles all allergy and/or dietary restrictions and modifications.
 Prepare all restaurants foods, hot and cold. Responsible for working in all aspects of food preparation.
 Accurately follows all orders received from the POS system and/or directions from the expeditor.
 Maintains cleanliness and sanitation of assigned station.
 Follow supervisor’s instructions, and communicate with and support co-workers, while being a team 
player.
 Possesses in-depth knowledge of assigned recipes with the ability to execute them to company 
standards.
 Possesses general knowledge of the venue.
 Complies with Department of Health and company sanitation standards.
 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, 
including: 
o Stocks station with prescribed supplies.
o Sets “mise en place” following FIFO and company standards.
o Wipes down and sanitizes station.
o Performs opening side-work as prescribed.
o Performs closing side-work as prescribed.
 Reports all breakage, and damage of equipment or furniture immediately to management.
 Attends and participates in daily pre-service meetings (where applicable).
 Attends and participates in any training sessions or departmental meetings.
 Learn by listening, observing other team members, and sharing knowledge while leading by example.
 Portrays a positive and professional attitude.
 Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments.
 Works as part of a team and provides help and support to all fellow team members.
 Assist and/ or complete additional tasks as assigned.
TRAINING REQUIREMENTS: 
1.1.2022 – Tao Group Hospitality Team Member Job Description – Page 2 of 2
 Tao Group Hospitality in-venue line cook training
EDUCATION/WORKING KNOWLEDGE: 
 Previous culinary experience preferred.
 Experience as a line cook in a high-volume culinary operation preferred.
SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE 
The work environment characteristics and/or physical demands described here are representative of those a team 
member encounters while performing the essential functions of this job. Reasonable accommodations may be 
made to enable individuals with disabilities to perform essential job functions

 Ability to write and verbally communicate
 Must be able to move quickly
 Must be able to push and lift up to 50 lbs.
 Must be able to stand for extended periods of time
 Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of 
which depends upon the guest volume
 Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment
 Exposure to hot kitchen elements or cleaning materials
 Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
 May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be 
required
 Maintain a professional, neat, and well-groomed appearance adhering to Company standards
 Must be effective as part of a team; ability to interact with internal and external customers, managers, 
and co-workers in a professional, courteous manner
 Ability to maintain confidentiality
 Ability to handle a fast-paced, busy, and somewhat stressful environment