Line Cook - Gjelina LV - Gjelina Group

LINE COOK - GJELINA LAS VEGAS

Salary Range: $16.00 per hour (DOE and state) + Mandatory Service Charge

A 20% Mandatory Service Charge is added to every check. Our belief is that every hourly Gjelina employee contributes to the service and 100% of the MSC will be distributed amongst them.

ABOUT US: We define hospitality as 'warmth to strangers' and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences - whether a hotel, a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant - we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, HR or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer.

POSITION SUMMARY: This position will be responsible for cooking a wide variety of foods following traditional and modern recipes. Work in line with the restaurant's concept, identity, and ethos. Learn the preparation of all food and food-related procedures and ensure the utmost quality. Take direction from the chef team, and help create a collaborative, and positive work environment. Train new staff when applicable, passing along procedures put in place, or approved by the chef team.

General Attributes:

• To maintain a high customer service focus by approaching your job with our guests' satisfaction always in mind.
• To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues.
• To bedecisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).
• To be motivated and committed, approaching all tasks with enthusiasm, and seizing opportunities to learn new skills or knowledge in order to improve your performance.
• To beflexible, responding quickly and positively to changing environments
• To maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.

ESSENTIAL DUTIES AND RESPONSIBILITIES (other duties may be assigned):

• Maintain high standards of appearance and hygiene that include clean clothes, nails, and hair. No heavy perfumes/colognes.
• Ensure ingredients and final products are fresh
• Follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards
• Clean and sanitize work areas, equipment and utensils
• Execute opening and closing procedures
• Set up workstations with required ingredients and equipment
• Check the quality and freshness of ingredients
• Monitor station inventory levels
• Accommodate guests' special requests
• Operate kitchen equipment such as broilers, ovens, grills and fryers
• Follows the prep list created by management
• Follows recipes, portion controls, and presentation specifications
• Cleans and maintains station in practicing good safety, sanitation, organizational skills
• Has understanding and knowledge to properly use and maintain all equipment in station
• Helps with other kitchen duties assigned by the Chefs to ensure all department needs are met.
• Act with integrity, honesty and leadership that promotes company's values.
• Maintain cleanliness and organization throughout the kitchen and ensure proper set up and breakdown of the entire operation.
• Assist management with ensuring daily, weekly, monthly logs are maintained
• Assist in checking food quality and food temperatures throughout the day to maintain company and Hazard Analysis Critical Control Point rules and regulations.
• Cross train in other positions and provide support to those workstations as needed.
• Perform other duties and responsibilities as required or requested.

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. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

• 2+ years of cooking experience.
• Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.
• Must know basic math and measurements
• Ability to understand and follow written and verbal instructions
• In-depth understanding of professional cooking/baking, knife handling skills and safety
• Ability to take direction
• Ability to train and teach
• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Strong baking skills needed
• Ability to work with speed and efficiency
• Demonstrates integrity, trust, ethics, and values.
• Must be able to take direction and delegate responsibilities effectively.
• Ability to work in a fast-paced environment.
• Adaptable, team-oriented, dependable, and strong work ethic.

CERTIFICATES & TRAINING:

• State approved Prevention of Sexual Harassment Training / Certificate
• Food Handler Card. Must understand how to abide by the rules of the Department of Health related to Food Service and Employee + Guest Safety

PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to successfully perform the essential function of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the position is regularly required to stand and walk for long periods of time (8 to 10 hours per day). Individuals in this position must also have the ability to do the following: regularly lift/carry/or move up to 30 pounds; frequently lift/carry/or move up to 40 pounds and occasionally lift/carry/or move up to 50 pounds; work with restaurant equipment (dough machine, ovens, fryers, knives, pots, and pans, etc.). Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

WORK ENVIRONMENTS: The work environment characteristics described are representative of those in this position encounters while performing the essential functions of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment may be moderate with surrounding areas that may be wet, hot/cold, slippery, or humid.

WE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEF AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT.