Line Cook (Santa Fe)

The Line Cook is responsible for the preparation of meals, primarily on the hot side of the kitchen, including stovetop, oven, grill, flat-top, etc. The Line Cook is expected to prep any and all necessary ingredients, and to assemble high quality meals according to established recipes, specifications and standards. Additional responsibilities include cleaning, food, stocking inventory, cleaning equipment & facility, covering dishwashing shifts as assigned, and keeping a sanitary work area.

ESSENTIAL JOB FUNCTIONS / RESPONSIBILITIES:

1. Prepare food for service (e.g. grilling, sautéing, butchering meat, preparing sauces etc.)
2. Set up and stock stations with all necessary supplies.
3. Prepare and assemble menu items in cooperation with other kitchen staff, ensuring that high quality food comes out simultaneously and in a timely manner.
4. Follow instructions from Chef and other kitchen management.
5. Clean up station and properly store leftover food.
6.  Label and stock inventory appropriately.
7. Monitor product freshness and rotate out old product based established schedule.
8. Comply with all food preparation and kitchen sanitation, food handling, and safety standards in accordance with applicable federal, state and local food handling and health regulations and established protocols.
9. Perform other kitchen / cleaning duties as needed to meet business demands.

1. A minimum of three years of demonstrated experience as a Line Cook.
2. High school diploma (or equivalent); culinary degree or certificate a plus.
3. Understanding of various cooking methods, ingredients, equipment and procedures.
4. Good to excellent knife skills.
5. Accuracy and speed in executing assigned tasks.
6. Comfortable working with a team in a fast-paced kitchen environment.
7. Punctuality and reliability are critical.
8. Flexibility, adaptability and a willingness to pitch in where needed in the spirit of teamwork and are critical.
9. Ability to work evenings, weekends, weekdays, and holidays required.
10. Ability to work in an environment where the employee is frequently exposed to heat, steam, and noise.
11. Ability to stand for eight or more hours per day, sit, reach, lift, bend, kneel, stoop, climb, push and pull items weighing up to 40 pounds.
12. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
13. 13. New Mexico Food Handlers Certification.