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 regard to prep lists, invoices, recipes etc.
Assist in the receiving and storage of all food and non-food products
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
Currently attending or have graduated Culinary School
Prefer 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
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
· 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.
· Department of Health certifications, HACCP guidelines and protocols
· Cooking, knife, and safety skills
More about Echo and Rig
Envisioned by acclaimed chef and restaurateur Sam Marvin (creator of the much-celebrated Los Angeles restaurant Bottega Louie), Echo & Rig has reimagined the modern steakhouse and created a new and exciting dining experience.
Echo & Rig’s flagship restaurant in Las Vegas launched in 2013 and quickly earned numerous accolades. Recent awards include: Las Vegas’ Restaurant Bar of the Year in 2016 and Best off Strip Restaurant of 2017 by the Southern Nevada Hotel Concierge Association.