Line Cook - NV

The LINE COOK is responsible for assisting the kitchen team in achieving the optimum professional service to guests.

Essential Functions: Must be willing and able to:

• Maintain a clean and orderly work area to ensure safety
• Properly learn to utilize and maintain cooking equipment
• Handle a sauté pan and other cooking apparatus
• Work on an open flame grill, high powered wok, gas fryers, table steamer, salamanders, hand torches etc.
• Work with high sense of urgency
• Follow plating instructions as directed
• Properly follow recipe formats and food storage protocol
• Practice safe and sanitary food handling protocol
• Do food preparation of vegetables, meats and grains etc.
• Handle a provided kitchen knife with confidence
• Taste and maintain a consistent flavor profile per Chef’s requirements
• Work in a high pace and high volume environment
• Work in a temperature sensitive environment such as walk-ins, freezers, kitchens
• Read and write in English in regards to prep lists, invoices, recipes etc.
• Assist in the receiving and storage of all food and non-food products
• Work in a 2 level kitchen requiring the use of stairs

Accountabilities: Must be willing and able to:

• Be an active team player
• Follow supervisor’s instructions
• Perform under more than average stressful conditions
• Make appropriate judgment calls under stressful condition
• Maintain clean and orderly work area throughout shift and leave it ready for the following shift
• Acquire and wear appropriate uniform as prescribed in the training manual
• Maintain and clean uniform
• Maintain a well-manicured appearance and persona that reflects the established image of the restaurant
• Read and be accountable for the information in the Echo and Rig employee handbook

Qualifications Standards:

• Currently attending or have graduated Culinary School
• A minimum of 6 months full service restaurant experience or the equivalent

Must be willing and able to:

• Master English language sufficient to communicate effectively
• Meet personal schedule requirements punctually
• Self-motivator
• Project a friendly, courteous and pleasant attitude
• Get along with co-workers
• Provide a clean, well-manicured persona that reflects the established image of the restaurant
• Safely transport containers that weigh up to 30 lbs. from any area to the dish washing area
• Stand and/or walk for entire shift
• Safely transport items to and from the kitchen on a slick and uneven surface
• Transport dishes, bus tubs and/or trays from the dish washing area to any table in the restaurant and vise versa
• Safely move about in all areas of the restaurant
• Accept constructive criticism
• Work a variable and flexible schedule which may include nights, weekends and holidays

Rules: The following are rules to recognize:

• May not take or give away any unauthorized company property including food or beverage
• May not work under the influence of alcohol or other mood altering substances
• May not keep any unauthorized items in personal locker
• May not resort to any physical violence or harassing behavior
• May not eat or drink certain unauthorized items during a shift

Job Qualifications

• 1 years of related experience and/or training, or equivalent combination of education and experience.
• Ability to read, analyze and interpret common journals and recipes. Ability to respond to common inquiries or complaints from customers. Ability to effectively present information to top management.
• Nevada Department of Health certifications, HACCP guidelines and protocols
• Cooking, knife, and safety skills

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.

Physical Demands

• Frequently required to stand
• Frequently required to walk
• Occasionally required to sit
• Continually required to use hands to finger, handle, or feel
• Continually required to reach with hands and arms
• Occasionally required to stoop, kneel, or crawl
• Continually required to talk or hear.
• Continually required to taste or smell
• Occasionally required to lift heavy weights (50 pounds or less)
• Specific vision abilities required for this job include: close vision, distance vision, peripheral, depth, and ability to adjust or focus

Work Environment

• Exposure to wet and/or humid conditions
• Exposure to moving mechanical parts
• Exposure to outside weather conditions
• Exposure to extreme heat
• Exposure to extreme cold