Line Cook
- Manage the quality of food items.
- Cook and plate all food according to recipe specifications.
- Weigh and measure ingredients accurately.
- Restock station when necessary.
- Follow all SNHD food and sanitation guidelines.
- Must have Food Handler Safety Card in Nevada.
- Handle and store food products correctly (FIFO).
- Must be able to assist with cleaning projects.
- Assist another station when necessary.
- All other duties as assigned.
- Must have at least one year of prior line cook experience.
- Must have some stir fry experience.
- Candidates must be able to bend and lift to 50 lbs.
- Must be 16 years of age or older.
- Must be a team player and have a positive attitude.
- Familiarity and knowledge of Asian cuisine and ingredients preferred.
- Candidates must be able to work a flexible schedule and be able to work weekends and holidays.
Before the James Beard Award and the Gourmet Magazine review, Lotus of Siam was a small little hole in the wall located in Commercial Center in Las Vegas. November 1999 was the month Chef Saipin and her husband Bill took over Lotus of Siam. Since then, Thai food became an adventure for those willing to step out of their comfort zones for Asian Cuisine. Chef Saipin’s distinct cooking has been passed down from generations after generations, from both her grandmothers and her husband’s grandmothers. Her northern style cooking has opened America into the “Northern” world of Thailand, away from the Bangkok style of sweet and tang. The northern menu consists of hearty herbs and spices, along with Thai style stews and coconut-less curries. Through her set menu’s, our guest can dine and enjoy recipes from over 100 years in the Chutima family.
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