Line Cook

Job Description

Job Description

Description:

Title: Line Cook

Reports to: Shift Sous Chef

Position Type: AM or PM, Full/Part-time, Non-exempt

Why you'll love it here:

At Los Poblanos, you will discover more than just a job. Join a team that values your contributions, fosters innovation and provides competitive salaries and benefits. Work in one of New Mexico's most inspiring natural and historic settings while taking your career to the next level. Rooted in our mission to preserve this extraordinary property, our core values embrace community, hospitality, empathy, excellence, respect and stewardship—driving an unforgettable guest and employee experience. There are many opportunities to learn, grow and lead with the dynamic teams at our award-winning restaurant, boutique inn, serene spa, stunning event spaces and organic farm. Dive into hand-made artisan products at our production facility and retail locations or go behind the bar at our vibrant tasting rooms in downtown Albuquerque and Santa Fe.

Job Summary:

You are the cooks responsible for executing à la minute service for the line. You maintain a particular station on the line with its respective duties. You cook and plate food according to the Chef’s particular preferences in seasoning and method. You work as a team to provide a unique dining experience for our guests.

Duties & Responsibilities:

• Be on time and ready to work
• Set up the kitchen space daily
• Ensure Sani-buckets are set up and maintained throughout the shift and changed before service
• Work clean
• Upon first arrival, check the prep list to see what final mise en place is required for the shift
• Clean workstations before and after shifts and prior to starting work
• Set up the station on time to be ready 30 minutes before service
• Finish any last-minute tasks like picking herbs during this time and be ready for mise en place and station review by the Supervisor
• This will include any specials, plating, and food tasting on the station
• Once reviewed and approved, service can begin
• Prepare all dishes to the Chef’s specifications and seasoning preference
• Taste everything you make before it gets to the plate
• Any mise en place that is suitable for use the following shift must be shaken down and consolidated with the label and date it was made, and then placed in the appropriate location to be used first
• The prep list for the following day must be filled out and reviewed by the Lead Sous
• Clean all equipment and hoods at the end of shift
• Check out with AM/PM Sous before you may leave
• Staff Meal

Essential Job Functions:

• Clean food preparation areas, facilities, or equipment
• Inspect facilities, equipment, or supplies to ensure conformance to standards
• Prepare foods for cooking or serving
• Cut cooked or raw foods
• Measure ingredients
• Mix ingredients
• Cook foods
• Check the quality of foods or supplies
• Arrange food for serving
• Serve food or beverages
• Assist chefs or caterers with food or drink preparation

• The ideal candidate must possess experience in a kitchen environment and a farm-to-fork background
• Knowledge of how to execute service at a high level
• Own and maintain appropriate knives for the job
• Organized with an attention to detail, being self-motivated and able to work in a team environment
• Exhibit strong verbal and written communication skills and consistently demonstrate the desire to be consistent
• Able to work in a high-stress environment
• Must be able sit, stand, bend, squat, reach and walk 8 to 10 hours a day
• Able to grasp, lift, carry. Must be able to lift 50 lbs. in short intervals throughout the day
• Must be willing and able to work a varied schedule to include evenings, weekends, and holidays

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.