Line Cook

Description

Essential Duties and Functions/Responsibilities/Tasks:

• Work under direction of Executive Chef or Sous Chef.
• Maintain high level of positive and professional approach with coworkers and guests.
• Comply with nutrition and sanitation regulations and safety standards at all times.
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
• Cook menu items in collaboration with other kitchen team members.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.

Benefits:

• Part-time employees receive: Dental, Vision and 401k!
• Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness & 401k!

Requirements

• Current New Mexico Food Handler Certification required.
• Ability to work on your feet in humid kitchen environment for eight hours or more.
• Must be able to lift/push/reach for/carry 30+ pounds frequently.
• Excellent verbal communication and ability to multitask.
• 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining cook experience preferred.
• High school diploma or equivalent experience/training.