Closing Line Cook - (Downtown) Nacho Daddy

Nacho Daddy Mission Statement
Nacho Daddy is a Modern Mexican restaurant that was founded in 2010 in Las Vegas, Nevada. Our goal is to give nachos the respect they deserve - taking them from appetizers to entrees. Don't let our name fool you, we don't serve nachos... we serve the MOST INSANE GOURMET NACHOS smothered in queso and salsa made fresh daily, and we guarantee you'll never find a dry chip! Nachos nach'yo thing? No worries - we have something for everyone, including breakfast/brunch at certain locations, tasty Mexican-American collisions, and a full vegan menu. Be sure to try our house made specialty drinks, including our Award winning "Daddy's Margarita", or if you're feeling brave, we dare you to #getstung with our world-famous Scorpion Shot
Position Summary
Cooking, preparing, and serving the freshest Nacho Daddy recipe items using a variety of utensils and equipment while ensuring safety and sanitation standards. Following the recipe specifications and procedures.
Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, and other food products using a variety of equipment and utensils according to the Daily Prep List.
Responsibilities
Responsibilities are as follows: Being fully aware of safety and sanitation to maintain a clean and stocked prep/kitchen area and equipment following all health and safety guidelines. Ensuring sanitizer testing and maintenance of solution every 2-4 hours. Opening and closing prep area checklist and kitchen checklist. Preparing foods using a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Understanding and complying with standard portion sizes, recipe cards, cooking methods, plate presentation, quality standards, and kitchen policies. Maintaining your work station and walk-in organized, cleaned and all food labeled. Portioning food for cook’s lines by following recipe cards specifically using portioning scales and equipment. Ensuring line stations are cleaned and stocked with sufficient levels of food products to ensure smooth service periods. Preparing temperature logs in the am and pm. Ensuring correct temperatures and understanding correct methods for holding and reheating. Ensuring food is cooked and delivered within proper specified times. Following proper plate presentation and garnish set up for all dishes. Proficiently being able to work 1-3 cook stations on the line.
Job Requirements

• Must have a current Food Handlers Safety Card or equivalent based on region.
• Ability to perform quickly and efficiently in a fast-paced work environment
• Minimum of 6 months’ experience in kitchen preparation and cooking preferred
• Must be able to communicate clearly with managers, kitchen and dining room personnel
• Ability to climb, reach, lift, bend, stoop, and frequently lift at least 40 pounds
• Ability to stand for up to 8 hours in hot, wet, humid and loud environments
• Compliance to any reasonable request by management