Line Cook at CUT - Las Vegas

Summary

Line Cook

Salary	To be discussed
Schedule	Part Time, Full Time
Experience	Minimum 2 years of experience
Location	3325 S Las Vegas Blvd, Las Vegas, NV 89109, USA

Line Cook

Description

Do you have a passion for American cuisine and a desire to work with a legendary chef? If so, you might be the perfect candidate for our team at Cut Las Vegas, located at the Palazzo Hotel in Las Vegas. Come be a valued member of our dynamic team and help us shape the culinary future of fine dining in Las Vegas!

Here's what makes us stand out:

Exciting opportunities for your personal culinary development.
Company paid medical Insurance covering 100 % of the cost of your employee only medical coverage.
Optional plans including vision, dental, life, and AD&D insurance, as well as FSA.
Company-paid employee life insurance.
401k Plan with an impressive 30% company match.
Enjoy family meals together with your team.
Generous Paid Time Off benefits.
Employee dining discounts at selected Wolfgang Puck restaurants.
Competitive wages based upon your experience and performance.

Who we Are:

Wolfgang Puck stands as a visionary figure who has reshaped the culinary world over the past twenty-five years. With an unwavering dedication to culinary excellence, he infuses every dish with originality, turning the ordinary into the extraordinary. Wolfgang's relentless drive to craft captivating dining experiences has pioneered numerous firsts in the culinary world!

Job Summary: The Line Cook will be responsible for preparing, cooking, and garnishing various foods efficiently within the established “Wolfgang Puck Fine Dining Group” standards in every aspect

Essential Job Functions:

Maintain food storage and handling procedures
Maintain food quality and nutritional standards
Perform technical culinary food production, portion control, and service standards
Follow production schedule
Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include:

 Washing, peeling, cutting, and seeding vegetables and fruits
 Weighing and measuring ingredients
 Methods of combination: stirring, mixing, whipping, breading, etc.
 Cooking: steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broiling

Maintain cooking temperature, product cooling, and labeling
Lifting and moving equipment to and from workstations, stoves, and refrigerator
Maintains a clean and sanitary workstation, equipment and
Distribute supplies utensils, and portable equipment
Stocks and maintains sufficient levels of food products at the station to ensure a smooth service period
Follows proper plate presentation and garnish set up for all dishes
Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High School diploma or general education degree (GED)

Required Experience:

Minimum 2 years of cooking experience;(or) equivalent combination of education and experience
Excellent understanding of various cooking methods, ingredients, equipment, and procedures
Excellent knowledge of food preparation and fine-dining cooking
Must be able to perform in a fast-paced kitchen environment

Preferred Experience:

Previous Line Cook experience in a fine dining restaurant

Knowledge, Skills, & Abilities:

Conversational English vocabulary
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write simple correspondence.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to add and subtract two-digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.
Strong team-minded approach to fellow workers.
Primary food quality work ethic
Proficient knife skills and use of the following equipment:

 Pasta Maker
 Tilting Steam Kettle
 Tilting Braising Skillet
 Pressureless Steamer
 Deep Fryer
 Mobile, Rotary and Convection Ovens
 Griddles
 Burners
 Salamander
 Buffalo Chopper
 Electric Mixers
 Electric Slicers
 Scales
 Wok

Physical Requirements: 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.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl.

The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.

Work Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environmental is usually loud.

The physical demands and work environment characteristics 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.

Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state, or local protected class. If you’d like more information about your equal employment opportunity rights as an applicant under the law, please click here: EEOC Poster.

Do you have a passion for American cuisine and a desire to work with a legendary chef? If so, you might be the perfect candidate for our team at Cut Las Vegas, located at the Palazzo Hotel in Las Vegas. Come be a valued member of our dynamic team and help us shape the culinary future of fine dining in Las Vegas!

Here's what makes us stand out:

Exciting opportunities for your personal culinary development.
Company paid medical Insurance covering 100 % of the cost of your employee only medical coverage.
Optional plans including vision, dental, life, and AD&D insurance, as well as FSA.
Company-paid employee life insurance.
401k Plan with an impressive 30% company match.
Enjoy family meals together with your team.
Generous Paid Time Off benefits.
Employee dining discounts at selected Wolfgang Puck restaurants.
Competitive wages based upon your experience and performance.

Who we Are:

Wolfgang Puck stands as a visionary figure who has reshaped the culinary world over the past twenty-five years. With an unwavering dedication to culinary excellence, he infuses every dish with originality, turning the ordinary into the extraordinary. Wolfgang's relentless drive to craft captivating dining experiences has pioneered numerous firsts in the culinary world!

Job Summary: The Line Cook will be responsible for preparing, cooking, and garnishing various foods efficiently within the established “Wolfgang Puck Fine Dining Group” standards in every aspect

Essential Job Functions:

Maintain food storage and handling procedures
Maintain food quality and nutritional standards
Perform technical culinary food production, portion control, and service standards
Follow production schedule
Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include:

 Washing, peeling, cutting, and seeding vegetables and fruits
 Weighing and measuring ingredients
 Methods of combination: stirring, mixing, whipping, breading, etc.
 Cooking: steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broiling

Maintain cooking temperature, product cooling, and labeling
Lifting and moving equipment to and from workstations, stoves, and refrigerator
Maintains a clean and sanitary workstation, equipment and
Distribute supplies utensils, and portable equipment
Stocks and maintains sufficient levels of food products at the station to ensure a smooth service period
Follows proper plate presentation and garnish set up for all dishes
Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High School diploma or general education degree (GED)

Required Experience:

Minimum 2 years of cooking experience;(or) equivalent combination of education and experience
Excellent understanding of various cooking methods, ingredients, equipment, and procedures
Excellent knowledge of food preparation and fine-dining cooking
Must be able to perform in a fast-paced kitchen environment

Preferred Experience:

Previous Line Cook experience in a fine dining restaurant

Knowledge, Skills, & Abilities:

Conversational English vocabulary
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write simple correspondence.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to add and subtract two-digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.
Strong team-minded approach to fellow workers.
Primary food quality work ethic
Proficient knife skills and use of the following equipment:

 Pasta Maker
 Tilting Steam Kettle
 Tilting Braising Skillet
 Pressureless Steamer
 Deep Fryer
 Mobile, Rotary and Convection Ovens
 Griddles
 Burners
 Salamander
 Buffalo Chopper
 Electric Mixers
 Electric Slicers
 Scales
 Wok

Physical Requirements: 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.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl.

The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.

Work Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environmental is usually loud.

The physical demands and work environment characteristics 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.

Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state, or local protected class. If you’d like more information about your equal employment opportunity rights as an applicant under the law, please click here: EEOC Poster.

Details

Salary	To be discussed
Schedule	Part Time, Full Time
Experience	Minimum 2 years of experience
Location	3325 S Las Vegas Blvd, Las Vegas, NV 89109, USA

Skills

• Conversational English vocabulary

By applying you confirm you have these skills.