Line Cook, Terminals (Food Trucks)

North Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Part-time

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

flexible schedule

Retirement Plan

Professional Development

Job Description

AREA15 Las Vegas is a groundbreaking immersive entertainment district located just off the iconic Las Vegas Strip. Renowned for redefining the entertainment landscape, AREA15 offers a unique blend of live events, interactive art installations, cutting-edge technology, distinctive retail options, innovative bars and eateries, and much more. This one-of-a-kind venue attracts visitors of all ages and interests, providing an eclectic experience that combines art, music, and retail within a dynamic and creative environment. AREA15 hosts an impressive and ever-evolving lineup of concerts, immersive exhibitions, nightlife, and production shows. Its diverse destinations include popular attractions such as LIFTOFF Bar and Ride, Meow Wolf's Omega Mart, Dueling Axes, Five Iron Golf, Kaia, The Beast, Wink World: Portals Into the Infinite, Museum Fiasco, Dopeameme Institute for Pleasure Research (D.I.P.R.), and the JOHN WICK EXPERIENCE, among others. In addition, the Terminals at AREA15 feature seasonal and year-round experiences like Universal Horror Unleashed and The Escape Game. AREA15 is committed to fostering diversity and equal opportunity employment, adhering strictly to federal, state, and local guidelines to create an inclusive workplace.

The Line Cook position at AREA15 is an integral role within this unique immersive entertainment setting. The role involves independently preparing and serving high-quality food in compact and mobile kitchen environments, such as food trucks and container kitchens, which demand adaptability and efficiency. The Line Cook will execute a diverse menu with precision, adhering to recipes and chef instructions to maintain high culinary standards. Responsibilities include mastering various cooking techniques—roasting, grilling, sautéing, frying, baking, broiling, and more—ensuring the food is fresh, properly presented, and meets safety protocols. This position requires strong multitasking abilities, as the cook must handle prep, cooking, plating, and cleanup independently while managing ticket flow in fast-paced environments with limited space and equipment. Maintaining cleanliness, sanitation, safety, and health code compliance is paramount. Working at AREA15 offers an exciting chance to be part of a creative, entrepreneurial environment where innovation and imagination drive the guest experience. The Line Cook plays a key role in upholding the venue's elevated service standards and contributing to a seamless and memorable culinary experience in non-traditional and cutting-edge venues. This part-time position requires flexibility to work varied shifts, including nights, weekends, and holidays, and demands physical endurance and a calm demeanor under pressure. AREA15 values dedicated team members who demonstrate professionalism, creativity, and a commitment to excellence in every aspect of their work.

Job Requirements

Applicants must be 21 years of age or older
Proof of eligibility to work in the United States
Possess 6 months to 1 year of experience in a high-volume restaurant
Hold a valid SNHD Health Card
Be capable of standing and working on your feet for extended periods
Maintain a calm and professional demeanor in a high-stress and fast-paced environment
Capable of standing, walking, bending, and lifting for extended periods
Must be able to individually lift and carry up to 30 lbs
Ability to work in all weather conditions including but not limited to extreme heat, sun exposure, wind, rain, extreme cold
Ability to understand, speak, read, and write the English language
Availability for varied shifts, including evenings, weekends, and holidays
Ability to work in an environment subject to varying levels of noise, crowds, flashing lights, and smoke

Job Qualifications

Applicants must be 21 years of age or older
Proof of eligibility to work in the United States
Comfortable working in a creative, entrepreneurial start-up environment, introducing new concepts and innovations
Possess 6 months to 1 year of experience in a high-volume restaurant
Demonstrate excellent time management skills with a proven ability to meet deadlines, displaying a strong sense of urgency and attention to detail
Exhibit the ability to multitask and prioritize under the pressure of deadlines, working independently while delivering against multiple priorities
Hold a valid SNHD Health Card
Be capable of standing and working on your feet for extended periods
Maintain a calm and professional demeanor in a high-stress and fast-paced environment
Capable of standing, walking, bending, and lifting for extended periods
Must be able to individually lift and carry up to 30 lbs
Ability to work in all weather conditions including but not limited to extreme heat, sun exposure, wind, rain, extreme cold
Ability to understand, speak, read, and write the English language
Computer skills in Microsoft applications (Excel, Outlook, Word, etc.)
Availability for varied shifts, including evenings, weekends, and holidays
Ability to work in an environment subject to varying levels of noise, crowds, flashing lights, and smoke

Job Duties

Prepare a variety of menu items according to standardized recipes and chef instructions
Demonstrate and perform culinary techniques such as roasting meats, filleting fish, and properly cutting proteins
Cook and plate food with consistency, quality, and attention to presentation
Exhibit knowledge of utensils and equipment used in large-scale food preparation and cooking, such as ovens, knives, stoves, steamers, and fryolators
Showcase extensive knowledge of basic cooking techniques including grilling, sautéing, griddling, frying, baking, broiling, plating, and food decoration
Handle and store ingredients and food items as instructed
Follow daily production sheets for menus
any deviations must be approved by the Chef on duty
Execute opening and closing duties, ensuring the quality and freshness of ingredients
report any concerns immediately to the Chef on duty
Handle and store food items properly to minimize waste and prevent contamination
Adhere strictly to food handling and preparation best practices to prevent foodborne illness
Take responsibility for executing assigned meals, understanding the timing of food production, and ensuring complete presentation components
Safely operate all kitchen equipment at all times
Maintain cleanliness, sanitation, and safety in the kitchen, workstations, equipment, and related areas consistently
Work and operate efficiently in a solo environment
must be able to confidently manage prep, cooking, and service as a one-person culinary team during shifts without additional kitchen staff on-site
Minimal supervision required, capable of maintaining high standards of food quality, cleanliness, and safety without direct or continuous supervision
Adaptable to tight spaces, comfortable working in compact and confined cooking areas, such as food trucks or shipping container kitchens, with limited equipment and workspace
Able to juggle multiple cooking tasks simultaneously while managing ticket flow, restocking, and cleanup in fast-paced, space-limited settings
Responsible for independently maintaining health code standards, including temperature checks, sanitization, and proper food storage in environments with limited refrigeration and storage
Able to set up and break down the kitchen space swiftly at the beginning and end of shift with minimal assistance
Willing to occasionally assist with basic utility checks (e.g., propane, generator, water) and cleanliness related to mobile kitchen use
Demonstrate ART! (AREA15's service standards) in every guest interaction
Adhere to department and company policies and procedures
Maintain a professional, polished appearance in line with AREA15 standards
Work various shifts, including nights, weekends, and holidays
Perform other work-related duties as assigned