Line Cook

Line Cook — El Perro Negro

Breckenridge, Colorado

El Perro Negro is an independent cocktail bar and kitchen on Main Street in Breckenridge, focused on Mexican-inspired food, agave spirits, and a fun, high-quality bar experience.

We’re looking for a Line Cook to join our small team. Our kitchen is intentionally streamlined—we’re not trying to run a massive restaurant menu. We want someone who can execute simple food really well, stay organized, keep a clean station, and handle a busy service without sacrificing consistency.

Our menu is built around approachable Mexican-inspired bar food including tacos, tostadas, chips and dips, chicharrones, fries, and rotating specials. We make a number of components in-house and care about the quality of what leaves the kitchen.

• Execute menu items quickly and consistently
• Handle prep and station setup before service
• Maintain proper food handling, labeling, rotation, and sanitation
• Keep the kitchen clean and organized throughout the shift
• Communicate with bartenders, servers, and the rest of the kitchen
• Help with receiving, stocking, and maintaining prep levels
• Follow established recipes and portion standards
• Contribute ideas for specials and menu improvements when appropriate
• Help with closing and cleaning responsibilities

Previous professional kitchen experience is preferred, but attitude and reliability matter just as much.

You should be:

• Dependable and on time
• Comfortable working independently when needed
• Organized and clean
• Able to move quickly during busy service
• Able to follow recipes and maintain consistency
• Comfortable taking ownership of your station
• Easy to work with and willing to communicate
• Interested in being part of a small team where everyone's contribution matters

We’re a locally owned, independent bar rather than a large restaurant group. Our focus is on doing a smaller number of things extremely well.

On the bar side, we have a serious focus on tequila, mezcal, raicilla, sotol, and other Mexican spirits, along with a creative cocktail program. We bring that same approach to the kitchen: thoughtful ingredients, solid technique, and food that people actually want to eat while having a few drinks.

This is a good fit for someone who likes working in a small, collaborative environment and wants more ownership than they might get in a large resort kitchen.