Winnie & Ethel's Downtown Diner in Las Vegas, NV $1m contest-winning diner seeks an experienced full-time line cook to join our team for (4) mid and evening shifts weekly. We are located at 1130 E Charleston Blvd 140. Our ideal candidate is self-driven, ambitious, and hard-working. The starting pay for this position is $17/hr.

*** Walk-in applicants are welcome on Thursday, February 29 from 9 am to noon, and Friday, March 1 from 9 am to noon. ***

LINE COOK’S MISSION:

As a Line Cook, your mission is to prepare and deliver exceptional dishes that uphold our culinary standards, delighting our patrons with every bite.

BENEFITS

• We offer many great benefits, including free early access to your pay through Homebase.
• Paid time off accrual after 90 days of employment
• Matching charitable donation contributions after 90 days of employment

RESPONSIBILITIES

• Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Know and consistently comply with the restaurant’s standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Stock and maintain sufficient levels of food products at line stations to support a smooth service period.
• Handle, store, and rotate all food products and supplies according to restaurant policies and procedures.
• Season and cook food according to recipes.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plate presentation and garnish setup for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, ham, pork, and chicken for hot or cold service, or for sandwiches.
• Assist in food prep assignments during off-peak periods.
• Substitute for or assist other cooks during emergencies or rush periods.
• Open or close the kitchen following the closing checklist for kitchen stations and assist others in opening or closing the kitchen.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill in for fellow employees where needed to ensure guest service standards and efficient operations.

TECHNICAL COMPETENCIES

• Intermediate cooking techniques, including grilling, sautéing, baking, and frying
• Advanced preparation techniques, including chopping, dicing, slicing, mincing, and mixing
• Intermediate familiarity with kitchen equipment operation and maintenance
• Advanced food safety guidelines and best practices

QUALIFICATIONS

• Minimum 1 year’s experience as a Line Cook in a reputable restaurant or culinary establishment; 1 year preferred; culinary school diploma or equivalent certification is a plus.
• Strong knowledge of food ingredients and flavor combinations.
• Ability to work in a fast-paced, high-pressure environment while maintaining composure.
• Excellent communication skills to collaborate effectively with front- and back-of-house team members.
• Must have a current SNHD Food Handler card.
• Must be able to accept direct deposit payment or Instant Pay through Homebase.