Line Cook

POSITION SUMMARY

The Line Cook cooks to specification and holds the station to a clean, safe, and orderly standard throughout service. The position carries direct responsibility for the consistency and timing of what reaches the guest, and works to the recipes, food safety requirements, and property policies that govern the kitchen.

ESSENTIAL FUNCTIONS

Food Production

• Cook and assemble menu items to the standardized recipe and plating specifications.

• Arrange, replenish, and order the station ahead of each shift.

• Deliver food to the pass through on time throughout service.

• Hold to established standards for quality, holding temperature, and portioning.

• Prepare items to order and honor guest modifications, taking active steps to prevent allergen cross-contact.

• Coordinate ticket timing with the expediter and fellow cooks so plates from the station leave together.

• Taste and inspect product throughout service and pull anything that misses the standard.

• Operate knives and kitchen equipment competently and in the manner the manufacturer intends.

• Lend support to banquets and promotional events when scheduled.

• Limit waste through full product utilization and adherence to portioning standards.

Inventory, Sanitation, and Food Safety

• Label and rotate product on a first in, first out basis.

• Track product levels and alert management before supplies run short.

• Help check in, put away, and organize incoming deliveries, verifying temperatures on arrival and refusing product that falls outside specification.

• Keep equipment, stations, refrigeration, and storage spaces clean and sanitary.

• Work through the cleaning assignments scheduled each day, week, and month.

• Observe every applicable health district regulation and food safety requirement.

• Record cooking, cooling, and holding temperature logs at the required intervals.

• Report equipment failures, refrigeration problems, and any sign of pest activity immediately.

Teamwork and Workplace Standards

• Partner with servers, bartenders, and fellow kitchen team members to deliver an outstanding guest experience.

• Sustain a constructive attitude amid the quick tempo of a casino kitchen.

• Report on time, in uniform, and ready for the shift.

• Finish all assigned training, including food safety and refresher training.

• Use of a personal mobile device in the kitchen or anywhere on the floor is not permitted while on the clock; undivided attention to the job is expected throughout the shift.

• Take on further assignments directed by the Kitchen Manager or the Director of Food & Beverage.

QUALIFICATIONS

Education, Experience, and Training

• High school completion or comparable practical experience.

• Prior work as a line cook or in a restaurant kitchen is preferred.

• Must be able to obtain and keep current any food worker card the position calls for.

• Dependable attendance and on-time arrival.

• Applicant must have reached the age of eighteen (18).

• Must be legally authorized to work in the United States.

Specific Skills, Knowledge, and Abilities Required

• Well-grounded in food safety and sanitation practice.

• Handles several tasks at once and stays efficient when pressure builds.

• Strong collaborator and communicator.

• Reads and understands recipes, tickets, product labels, and temperature logs.

• Proficient with knives, flat tops, fryers, ovens, and other standard commercial kitchen equipment.

• Manages time across multiple tickets so items finish together.

• Familiar with common allergens and the practices that prevent cross-contact.

• Receives direction and corrective feedback constructively.

• Retains composure and professional demeanor during peak volume.

• Presents a tidy, professional image and maintains sound personal grooming standards.

WORKING CONDITIONS AND PHYSICAL REQUIREMENTS

Standing and walking for lengthy stretches are required. Lifting and carrying loads of up to fifty pounds (50 lbs.) is required. Bending, stooping, reaching, and twisting occur often, as does fine finger and tactile manipulation in knife work and plating. Work is conducted safely in proximity to hot surfaces, sharp tools, and commercial kitchen machinery.

The kitchen is hot, humid, and loud, with wet or slippery flooring and movement between the line and cold storage. Availability for evening, weekend, holiday, and variable schedules is required.

ACKNOWLEDGMENT

This position description outlines the general nature and level of work performed and is not an exhaustive list of all duties, responsibilities, or requirements. NGG retains discretion to add to, alter, or reassign the duties described here at any point. This description does not create a contract of employment or alter the at-will employment relationship.

By signing below, I acknowledge that I have read and understand this position description and am able to perform the essential functions of the position, with or without reasonable accommodation.

Job Types: Full-time, Part-time

Pay: $22.00 - $28.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $22 - $28