Job Overview
Employment Type
Hourly
Part-time
Compensation
Type:
Hourly
Rate:
Range $18.00 - $20.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
employee discount
Flexible Schedule
Retirement Plan
Career Development
Job Description
LEV Restaurant Group is a well-established hospitality company based in Las Vegas, Nevada, with a rich history dating back to 2002. It was founded to inspire, create, develop, and operate world-class experiences within the food and beverage industry. LEV Restaurant Group currently oversees over 800 employees across more than 40 locations spanning multiple states. This dynamic enterprise is known for its entrepreneurial spirit and its dedication to fostering authentic, immersive dining and drinking experiences. The company collaborates with talented chefs, dedicated service leaders, and passionate brand ambassadors, providing them with the necessary support to thrive and drive brand development success.... Show More
Job Requirements
- High school diploma or general education degree (GED)
- Minimum 6 months to 2 years of cooking experience or equivalent combination of education and experience
- Southern Nevada Health District Health Card
- Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization
- Ability to traverse all parts of the restaurant quickly
- Ability to stand for prolonged periods of time including entire shift
- Must be able to lift at least 50 pounds and more with assistance
- Read and visually verify information in a variety of formats
- Visually inspect tools, equipment, or machines to identify defects
- Ability to move quickly turning from left to right or right to left
- Flexibility in the wrist to scoop, twist, push, pull, lift, and bend
- Reach overhead and below the knees, including bending, twisting, pulling, and stooping
- Ability to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40 F to -10 F
Job Qualifications
- Ability to deal with problems involving a few concrete variables in standardized situations
- Ability to add and subtract two-digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance
- Strong team-minded approach to fellow-workers
- Primary food quality work ethic
- Ability to read and comprehend simple instructions, short correspondence, and memos
- Exceptional communication skills both verbally and written
- Excellent understanding of various cooking methods, ingredients, equipment and procedures
- Excellent knowledge of food preparation and fine dining cooking
- Must be able to perform in a fast-paced kitchen environment
- Ability to be flexible and to perform multiple tasks effectively
- Friendly, open disposition and professional presentation
- Open availability
- must be able to work evenings, weekends and holidays
- Ability to stand for long periods of time
Job Duties
- Maintenance of all areas in accordance with Health Department and FSS auditing
- Completion of all daily menus and food products on all parts of the line/kitchen
- Report any poor product or below quality items to sous chef or above immediately upon noticing
- Operate kitchen equipment including but not limited to dough mixers, pizza oven, knives, grills, stovetops
- Food preparation of meats/poultry/game/fish, vegetables, and fruits including washing, peeling, cutting and seeding vegetables and fruits
- Weighing and measuring ingredients
- Apply methods of combination such as stirring, mixing, whipping, breading
- Cooking methods including steaming, sauteing, frying, baking, roasting, braising, boiling, poaching, broiling
- Maintain food storage and handling procedures
- Maintain food quality and nutritional standards
- Perform technical culinary food production, portion control, and service standards
- Follow production schedule
- Maintain cooking temperature, product cooling and labeling
- Lift and move equipment to and from work stations, stove, and refrigerator
- Maintain a clean and sanitary work station, equipment and distribute supplies utensils, and portable equipment
- Stock and maintain sufficient levels of food products at work station to ensure a smooth service period
- Follow proper plate presentation and garnish setup for all dishes
- Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures
- Possess basic knife skills in compliance with OSHA safety regulations and operate kitchen equipment
- Responsible for putting away product in accordance with Health Department
- Understand and comply with all safety regulations and rules
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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