Winnie & Ethel's Downtown Diner in Las Vegas, NV seeks an experienced line cook to join our team for 4 - 5 daytime shifts weekly on Monday - Friday. We are located in downtown Las Vegas at the Huntridge Shopping Center, 1130 E Charleston Blvd 140. Our ideal candidate is self-driven, hard-working, dependable and fun. The starting pay for this position is $16/hr.
Interested applicants should email their resume to [email protected]
Walk-in applicants are welcome on Monday, February 10 and Tuesday, February 11, 2025 between 9 am and 12 pm
LINE COOK’S MISSION:
As a PREP Cook, your mission is to prepare raw ingredients and recipe components for the kitchen team.
BENEFITS
We offer many great benefits, including:
Direct Deposit
Paid time off accrual after 90 days of employment
Matching charitable donation contributions after 90 days of employment
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
Immediate access to low-cost health, dental and vision insurance.
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 payment.
Legal right to work in the United States and conversational English required.