Line Cook Positions Available

Now Hiring at Taco Escobar for Line Cooks!

From the people that brought you by Evel Pie… comes your next wild adventure!

Get ready to throw down in the ring, serving up bold flavors, killer cocktails, and an over-the-top atmosphere in the heart of Downtown Fremont.

What We’re Serving:

A vibrant, high-energy workplace where creativity and personality rule.

Flexible hours, competitive pay, and a front-row seat to the best party on Fremont.

Who You Are:

You’ve got hospitality in your bones and love making people smile.

You thrive in fast-paced, high-volume environments.

You’re reliable, ready to rumble, and maybe even a little weird (in a good way).

Join the crew. Wear the mask. Feed the masses.

Apply in person or DM us on Instagram @TacoEscobarLV.

Job Summary:

The Line Cook is responsible for preparing, cooking, and garnishing various foods efficiently in accordance with set recipes and plating diagrams.

Essential Job Functions; include but not limited to:

Maintenance of all areas in accordance with Clark County 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

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

Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include:

Washing, peeling, cutting and seeding vegetables and fruits

Weighing and measuring ingredients

Methods of combination: stirring, mixing, whipping, breading, etc.

Cooking: steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broiling

Maintain cooking temperature, product cooling and labeling

Lifting and moving equipment to and from work stations, stove, and refrigerator

Maintains a clean and sanitary work station, equipment and distribute supplies utensils, and portable equipment

Stocks and maintains sufficient levels of food products at work station to ensure a smooth service period

Follows 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

Will be required to possess basic knife skills in compliance with OSHA safety regulations and operate kitchen equipment

Responsible for assisting Chefs, Cooks & Pantry in preparing all food items in accordance with designated standards established by the Room Chef

Responsible for putting away groceries in accordance with Health Department

Able to understand and comply with all safety regulations and rules

Minimum Qualifications:

Ability to add and subtract two-digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance

Ability to apply common sense understanding to carryout detailed but uninvolved written or oral instructions

Ability to deal with problems involving a few concrete variables in standardized situations

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

Physical Requirements:

Ability to safely traverse kitchen areas

Ability to stand for prolonged periods of time, in some instances, the entire shift

Ability to lift at least but not limited to 50 pounds and if more must be with assistance

Flexibility in the wrist to scoop, twist, push, pull, lift, and bend

Exposure to extreme heat, steam, and cold present in a kitchen environment

Manual dexterity to cut and chop foods and perform other related tasks

Ability to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40° F to -10°F

Education and Required Experience:

High School diploma or general education degree (GED)

Minimum 6 months to 2 years of cooking experience;(or) equivalent combination of education and experience

Previous Line Cook experience in a fine dining restaurant

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

The LEV Restaurant Group was founded in 2002 as a vehicle to inspire, create, develop and operate world class experiences for food & beverage concepts in the Restaurant Industry. We are excited to collaborate and invest in entrepreneurial spirited professionals to create authentic, immersive drinking and dining experiences. We partner with chefs, service leaders, and brand ambassadors and provide all the support necessary to ensure brand development success. Based in Las Vegas, LEV Restaurant Group oversees 800 employees and 40+ multi-state locations.

Our CORE Focus and Values are to celebrate Dedication, Passion, Growth and Creativity while being Collaborative.

WE ARE AN EQUAL OPPORTUNITY EMPLOYER

At LEV Restaurant Group, we do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.

If you need assistance or an accommodation due to a disability, please contact us at 702-566-7210.

https://www.levgrouplv.com/