Chef jobs in Santa Fe, NM - 30 jobs

A legendary landmark re-imagined, Bishop's Lodge, Auberge Collection is a luxurious and soulful retreat steeped in heritage in Santa Fe, New Mexico. Set on 317 secluded acres bordering Santa Fe National Forest and just minutes from downtown, the 98-room resort invites guests to connect with nature with organic adobe architecture that invokes rich New Mexican heritage and conveys a genuine sense of place. Amenities include a collection of exhilarating outdoor experiences, historic horse stables, fitness center, pool, onsite stream for fly fishing casting lessons, healing arts experiences at Stream Dance Spa and several dining venues, including the resort's signature restaurant SkyFire. Expansive indoor and outdoor event space includes The Hall with 3,200 square feet of meeting space and the historic Lamy Chapel and Lawn, featuring dramatic views of the Tesuque Valley. The recently unveiled Bunkhouse is ideal for family gatherings with 12 individual bedrooms. For more information: auberge.com/bishops-lodge/ Follow Bishop's Lodge, Auberge Collection on Facebook and Instagram @BishopsLodgeAuberge Job Description Be the culinary backbone of our kitchen, working closely with the Executive Pastry Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve. Assist the Executive Pastry Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management. Collaborate with the Executive Pastry Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences. Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations. Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality. Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly. Qualifications Culinary Certificate or Degree Preferred. Minimum of two years experience in a Pastry Sous Chef or Pastry Supervisor role. Ability to work a flexible schedule, including weekends and holidays, according to department needs. Experience at a luxury hospitality property. Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram , TikTok , Facebook , and LinkedIn @Auberge and #AlwaysAuberge About Friedkin Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports. Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo. The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus. For more information, please visit **************** Juniper Bishops Employment LLC is an Equal Opportunity Employer, M/F/D/V. Juniper Bishops Employment LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Juniper Bishops Employment LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Juniper Bishops Employment LLC is an Equal Opportunity Employer, M/F/D/V. Juniper Bishops Employment LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Juniper Bishops Employment LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

The Montecito Santa Fe , a luxurious resort retirement community with a private Clubhouse, restaurant, lounge and catering has an immediate opening for a Full Time Sous Chef/Kitchen Manager. We have a wonderful culinary staff and Executive Chef who are a great team to work with. Now that we have fully reopened our restaurant after the COVID19 closure (we were doing deliveries to our residents during this time), we are staffing up. We have and do practice safe COVID protocols and have zero infections on our property with all residents and staff having been vaccinated. Sous Chef/Kitchen Manager must have a minimum of 4 years professional cooking experience, be available weekends and holidays, and have some supervisory experience. Kitchen closes at 8pm so never any late nights. Room to grow with this company. Must pass E-Verify and be fully COVID19 vaccinated. Responsibilities include managing the kitchen and culinary staff when Executive Chef is not there, including weekends; making sure all recipes are followed; helping with food ordering with SYSCO, and working the line. We offer Holiday Pay, earned Paid Time Off, affordable Health, Dental & Vision insurance options, free on-site parking, complimentary membership to our state-of-the-art Fitness Center, an Employee Scholarship Fund for continuing your education, and more. Come join our fabulous culinary team!

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

A legendary landmark re-imagined, Bishop's Lodge, Auberge Collection is a luxurious and soulful retreat steeped in heritage in Santa Fe, New Mexico. Set on 317 secluded acres bordering Santa Fe National Forest and just minutes from downtown, the 98-room resort invites guests to connect with nature with organic adobe architecture that invokes rich New Mexican heritage and conveys a genuine sense of place. Amenities include a collection of exhilarating outdoor experiences, historic horse stables, fitness center, pool, onsite stream for fly fishing casting lessons, healing arts experiences at Stream Dance Spa and several dining venues, including the resort's signature restaurant SkyFire. Expansive indoor and outdoor event space includes The Hall with 3,200 square feet of meeting space and the historic Lamy Chapel and Lawn, featuring dramatic views of the Tesuque Valley. The recently unveiled Bunkhouse is ideal for family gatherings with 12 individual bedrooms. For more information: auberge.com/bishops-lodge/ Follow Bishop's Lodge, Auberge Collection on Facebook and Instagram @BishopsLodgeAuberge Job Description Be the culinary backbone of our kitchen, working closely with the Executive Pastry Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve. Assist the Executive Pastry Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management. Collaborate with the Executive Pastry Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences. Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations. Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality. Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly. Qualifications Culinary Certificate or Degree Preferred. Minimum of two years experience in a Pastry Sous Chef or Pastry Supervisor role. Ability to work a flexible schedule, including weekends and holidays, according to department needs. Experience at a luxury hospitality property. Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge About Friedkin Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports. Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo. The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus. For more information, please visit **************** Juniper Bishops Employment LLC is an Equal Opportunity Employer, M/F/D/V. Juniper Bishops Employment LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Juniper Bishops Employment LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Juniper Bishops Employment LLC is an Equal Opportunity Employer, M/F/D/V. Juniper Bishops Employment LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Juniper Bishops Employment LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job Description Scope: The Sous Chef position is responsible for supervision of AM and/or PM operations in all outlets at the Club at Las Campanas. A Sous Chef is to provide immediate support to all levels of cooks and stewards while focusing on production and organization of daily and weekly goals. Primary Responsibilities: Prepare all menu items and daily specials according to standard recipes and as specified, to ensure consistency of product. Complete quality control line check for each meal period. Supervise kitchen preparation of all stations and the production of all food. Work closely with Clubhouse Manager, Assistant Managers and Food and Beverage Supervisors to show service staff cooking techniques for all menu items. Check with Executive Chef for menu changes. Work as expediter for the kitchen as scheduled/or needed. Supervise ongoing cleaning of all equipment used immediately following use and general cleaning. Follow Executive Chef and Executive Sous Chef directives. Perform line and banquet and/or prep responsibilities as required. Provide input regarding functions, menus, sourcing of products and ingredients, policies, and scheduling. Maintain all necessary paper systems, working with the Executive Chef on a daily prep/production targets for all cooks, getting picture and menu descriptions to be used for future training manuals. Preparing a daily workflow for the a la carte restaurant cooks. Assist in controlling appropriate staffing levels in conjunction with fluctuating business levels. Understand banquet operations and working knowledge of daily events. Assist in the hiring, training and managing of culinary staff on proper job position requirements and expectations and work with the staff to create exciting dishes that utilize local ingredients. Attend all kitchen employee meetings and any meeting regarding food and beverage planning, and continually improve standards and food presentation aesthetics to delight the members. Fill-in for Executive Chef/Chef de Cuisine when needed. Assist with ordering. This position requires to work more than 40 hours per week. Other duties as deemed necessary or may be required by supervisor and management. Relationships: Internal: All Club departments: For effective communication. External: Members/Guests: To provide excellent service. Vendors: To purchase and receive goods. Qualifications: Education/Experience: 3-5 years experience in culinary field. High School diploma required. Culinary School or Community College program certificate or equivalent preferred. Requires having, or the ability to obtain, any state or federally required license or certification. Must be Serve Safe Certified. Current CPR and First Aid Certification will need to be attained withing 3 months of hire. Must currently have or attain Serve Safe Certification Manager's Certificate within 3 months (if certification is currently non-management). Certification and/or License Requirement: Skills: Ability to manage production of food ensuring consistent quality. Able to train and supervise staff effectively. Ability to communicate clear instructions and comprehend and carry out instructions with culinary staff and service staff. Must be able to multi-task and be detail oriented in a faced paced environment. Ability to maintain professional appearance at all times. Able to work flexible schedule up to and including nights, weekends, and holidays. Strong interpersonal, verbal, and written communication skills. Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Proficient in Microsoft Word, Excel, e-mail, and internet. Ability to develop creative written recipes and develop test recipes. Ability to work any section of the line at any time, including Broiler, Sauté, Fryer, and Pantry and desserts. Requires a highly professional demeanor, adaptability, flexibility and adherence to a strict level of confidentiality. Must possess the ability to interact with staff on all levels in a professional, positive, and friendly manner. Capacity to execute all duties prior to and during service, with minimal assistance. Exceptional knife skills. Comprehensive knowledge of food preparation, holding, and storage. Exceptional planning and organizational ability. Must be able to converse with membership to provide great customer service. Ability to make hot and cold sauces. Properly butcher and cook meat and seafood Develop and test menu items and recipes with Executive Chef and assist cooks in executing menu items. Ability to work independently and create food items for a discerning membership. Ability to comprehend and carry out instructions. Maintain all current sets of standards for food production while also looking to improve on current SOP's for the core menu. Ensure all daily cleaning assignments are completed. Actively search for new cooking techniques and /or menu ideas. Understand banquet operations and worker's knowledge of daily events. Ensure all daily prep assignments are completed and organized. Plate desserts. Cooking techniques needed, for example must be able to fry, grill, bake, poach, steam. Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making. Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. Mathematics Using mathematics to solve problems. Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Reading Comprehension Understanding written sentences and paragraphs in work related documents. Science Using scientific rules and methods to solve problems. Speaking Talking to others to convey information effectively. Writing Communicating effectively in writing as appropriate for the needs of the audience. Coordination Adjusting actions in relation to others' actions. Instructing Teaching others how to do something. Negotiation Bringing others together and trying to reconcile differences. Persuasion Persuading others to change their minds or behavior. Service Orientation Actively looking for ways to help people. Social Perceptiveness Being aware of others' reactions and understanding why they react as they do. Complex Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. Working Conditions: Physical/Cognitive Activities: Able to stand for prolonged periods of time in a confined space. Manipulate and work with sharp knives and other kitchen utensils and equipment. Handle extremely hot pots and pans. Work with hot ovens and be exposed to steam. Work with and around flammable materials. Handle toxic cleaning chemicals. Work with electrical current. Be exposed to hot and cold temperature extremes. Able to visually observe condition of surroundings. Able to bend, stoop, lift and carry objects weighing up to 50lbs. Able to push goods on a hand cart up to 200lbs. Sous Chef This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. Organizational Structure: Reports to: Executive Chef Subordinates: All Hourly Kitchen Staff including cooks, stewards Job title also known as: N/A This essential job function is a general representation of the duties and responsibilities commonly found in The Club at Las Campanas Inc. for this type of position; it may be modified at an individual hotel based upon business necessity.

The Sous Chef is responsible for the adequate operation of designated Area of Responsibility (referred to hereafter as AOR ) including but not limited to proper execution of proven checklists, recipes, schedules, and company policy. The Sous Chef is also responsible for the maintenance, organization, and sanitation of food storage and preparation areas, dish washing areas, and other areas as assigned by the Executive Chef. Through exercising education, skills, and training the Sous Chef is to operate their accepted area of responsibility within the systems and guidelines as directed by the Executive Chef. ESSENTIAL DUTIES AND RESPONSIBILITIES include but are not limited to the following: Adhere to developed employee schedules based on projected business volume and adjusting accordingly in down times. Involved with the selection, training, coaching, and development of all non-exempt employees in the Back of the House. Daily tasting of food in all areas to determine that recipes are being followed as directed by the Executive Chef with positive feedback or necessary coaching and developing. Required presence noted in all food service venues during times of peak business volume to monitor product and sanitation. Communicate with EOM, Executive Chef, peers, and subordinates both Exempt and Non-Exempt on a consistent, frequent, and professional manager. Display full competency and willingness of all aspects of the operation of Back of House function with strong ability to train all exempt and non-exempt employees. Knowledgeable of and abides by all established budget constraints and communicates issues and detriments in a timely manner. Evaluate, track, report and communicate the progress of all Non-Exempt employees under direct report and measure against the core values and mission of the Santa Clara Development Corporation. Knowledge of all menu items and clearly trains, evaluates, and coaches all Non-Exempt employees in their direct report. Serve as coach, mentor, teacher, and motivator for all exempt and non-exempt employees both in the front of the house as well as the direct reports of their AOR through professional and honest communication. Other duties as assigned by the EOM, Human Resources, and all members of SCDC leadership . EDUCATION / EXPERIENCE: High school Diploma or equivalent and Culinary Degree from an Accredited Institution Minimum of 2 years Full Service Kitchen Supervisory experience. Multiple venue property experience is a plus but not required

The Sous Chef is responsible for the adequate operation of designated Area of Responsibility (referred to hereafter as AOR ) including but not limited to proper execution of proven checklists, recipes, schedules, and company policy. The Sous Chef is also responsible for the maintenance, organization, and sanitation of food storage and preparation areas, dish washing areas, and other areas as assigned by the Executive Chef. Through exercising education, skills, and training the Sous Chef is to operate their accepted area of responsibility within the systems and guidelines as directed by the Executive Chef. ESSENTIAL DUTIES AND RESPONSIBILITIES include but are not limited to the following: Adhere to developed employee schedules based on projected business volume and adjusting accordingly in down times. Involved with the selection, training, coaching, and development of all non-exempt employees in the Back of the House. Daily tasting of food in all areas to determine that recipes are being followed as directed by the Executive Chef with positive feedback or necessary coaching and developing. Required presence noted in all food service venues during times of peak business volume to monitor product and sanitation. Communicate with EOM, Executive Chef, peers, and subordinates both Exempt and Non-Exempt on a consistent, frequent, and professional manager. Display full competency and willingness of all aspects of the operation of Back of House function with strong ability to train all exempt and non-exempt employees. Knowledgeable of and abides by all established budget constraints and communicates issues and detriments in a timely manner. Evaluate, track, report and communicate the progress of all Non-Exempt employees under direct report and measure against the core values and mission of the Santa Clara Development Corporation. Knowledge of all menu items and clearly trains, evaluates, and coaches all Non-Exempt employees in their direct report. Serve as coach, mentor, teacher, and motivator for all exempt and non-exempt employees both in the front of the house as well as the direct reports of their AOR through professional and honest communication. Other duties as assigned by the EOM, Human Resources, and all members of SCDC leadership . EDUCATION / EXPERIENCE: High school Diploma or equivalent and Culinary Degree from an Accredited Institution Minimum of 2 years Full Service Kitchen Supervisory experience. Multiple venue property experience is a plus but not required

PAY RATE: $15.97/HOUR JOB CATEGORY: HEAD COOK / MEAL SERVICE / KITCHEN / PREPARATION / CHILDREN'S SERVICES This position prepares meals according to menus; oversees all phases of kitchen operation in accordance with USDA-Child and Adult Care Food Program, Head Start/Early Head Start Nutrition Performance Standards, and New Mexico Child Care licensing regulations. Position may involve the reassignment to various centers as deemed necessary for program operations. REQUIREMENTS EDUCATION AND/OR EXPERIENCE: 18 years or older. High school diploma or general education degree (GED) required. Experience in kitchen required which should include food preparation and kitchen routine. Bilingual Spanish / English or Navajo / English preferred. CERTIFICATES, LICENSES, REGISTRATIONS: Have or be able to obtain First Aid and BLS/CPR certifications within 30 days of hire. Certifications must meet the requirements listed in the document “BLS / CPR / ACLS & First Aid Training Resources” posted on Staurolite. It is your responsibility to keep your certifications current at all times. SCREENING REQUIREMENTS: This position requires successful completion of an initial post-offer of employment: Health exam (and annually thereafter in accordance with PMS Policies). TB Test (and upon exposure in accordance with PMS Policies). Criminal Records Check. $500 EMPLOYEE REFERRAL BONUS BONUSES All bonuses subject to tax withholding and eligibility requirements. ABOUT PMS Founded in 1969, PMS is a non-profit organization with over 1,300 employees providing services at 100+ locations in New Mexico. Our diverse services include primary care, dental, behavioral health, early childhood education, supportive living, and senior programs. We concentrate our resources on meeting the needs of underserved areas of New Mexico. We operate the largest network of federally qualified health centers in the state. PMS is not affiliated with Presbyterian Healthcare Services, Presbyterian Hospitals or Presbyterian Health Plan. WHY PMS? Mission-driven organization Competitive salaries Nine paid holidays and generous PTO Medical, dental & vision insurance Free Life & LTD coverage Free discretionary pension plan contribution Employee recognition and engagement activities Robust training program Tuition Reimbursement EOE/AA/M/F/SO/Vet/Disability

Job Title: Culinary Cook/Chef - Afternoon Tea Specialist Hours: Full-time, Thursday-Monday Position starts March/April 2026 (Tuesdays and Wednesdays off) About Us Corrales Teas & Chocolates is a beloved tea room and boutique, known for our award-winning high tea service, specialty chocolates, and intimate, vintage-inspired ambiance. We're expanding to a new location and seeking a culinary professional passionate about creating exceptional high tea experiences. Position Overview We're hiring a cook/chef with a flair for presentation and a love of classic and creative small bites. You'll prepare and plate a rotating menu of high tea items-mini sandwiches, pastries, savory bites, and desserts-ensuring every guest enjoys a memorable, elegant service. Key Responsibilities · Prepare and assemble high tea menu items (both sweet and savory) to exacting standards · Collaborate on seasonal menu updates · Maintain a clean, organized kitchen and follow food safety protocols · Order supplies ad men items · Work efficiently during busy service periods · Occasionally assist with special events Qualifications · Culinary student, graduate, or equivalent experience · Familiarity with high tea service or strong interest in learning · Attention to detail and pride in presentation · Reliable, punctual, and able to work independently or with a group · Positive attitude and willingness to contribute ideas Send your resume and a brief note about your interest in high tea. Please include any photos or descriptions of relevant work (if available).

Line Cook Reports to: Chef Classification: Non-exempt Department: Kitchen Hours: Varies Tuesday-Sunday up to 25 hours per week Wage Range: $18.00/hr.+ Certifications: N/A Date posted: PRIMARY FUNCTIONS : Responsible for accurately and efficiently preparing food to the exact specifications of the Executive Chef and customer requests. SKILLS/PERFORMANCE STANDARDS : Proficient understanding of professional cooking and knife handling skills; Understanding and knowledge of safety, sanitation and food handling procedures. Ability to work in a team environment, take direction, work calmly and effectively under pressure, must have problem solving abilities, be self-motivated and organized. Requires professional communication skills between all co-workers and clientele. QUALIFICATIONS & REQUIREMENTS : Must pass Pre-Employment Drug Screen & Background Check Must have valid Documents to work in the United States, we use E-Verify Minimum of two (2) years as line cook in fine dining establishment. Attendance to Culinary program or college preferred. Valid and current ANSI Food Handler Certification. ESSENTIAL DUTIES : Station Set Up - Responsible for preparing line before the start of each service. Ensure all supplies and food needed for the shift are available and ready for use. Stocks and maintains sufficient levels of food products at line station to assure a smooth service period. Prep food items as required, including those needed for other stations or for special events and buffets; Knows and complies consistently with established portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures in accordance to the Department of Health guidelines and requirements; Responsible for preparing food according to orders received in a prompt and timely manner, at the proper temperature, portion controls and presentation specifications as set by the Executive Chef. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, sauté burners, ovens, flat top range, all walk-ins and refrigeration equipment on a daily basis; Responsible for cleaning the line at the end of service; Assists others to close at the end of shift or service; Handles, stores and rotates all food products properly; Responsible for accepting food deliveries and placing items in the proper storage area; Assists in the development of new recipes and continually stays abreast of new culinary trends; Exhibit a “can do” attitude with special requests from clientele, provide a sense of urgency, attentiveness, and courteousness in accommodating clients requests, suggestions, and comments. Provide a cheerful, respectful and professional demeanor with internal and external customers at all times Exhibit personal hygiene with proper uniform, appearance, and cleanliness Performs other related duties as assigned by the Executive Chef or Sous Chef OTHER DUTIES : This list may not be all inclusive, and it is inevitable that other duties will arise from time to time. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that different tasks be performed when business needs warrant change. This job description is not intended to create a contract of employment. PHYSICAL DEMANDS : Frequent lifting and or carrying of objects weighing up to 50 lbs. Requires walking, bending, lifting, carrying and standing during entire shift. EEOC STATEMENT Quail Run is an equal-opportunity employer and values diversity. All employment decisions are based on business needs, job requirements, and individual qualifications. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. .

Are you ready to take your career to the next level in a serene oasis? Look no further! Ojo Santa Fe Spa Resort, located in the picturesque Santa Fe, New Mexico, is seeking Line Cook to join our diverse and inclusive team. Why choose Ojo Santa Fe Spa Resort? We're not just your average resort. Our luxurious and tranquil retreat offers a range of accommodations, including spacious rooms, suites, and casitas. Our resort is renowned for its spring-fed waters, known for their respite and healing properties, providing a unique wellness experience for our guests. What sets us apart? We are dedicated to gracious hospitality, learning, and teamwork. Our commitment is to creating exceptional experiences for both our guests and our employees. We offer competitive compensation and cultivate a supportive, positive work environment where everyone can thrive. Our culture is rooted in authenticity, diversity, excellence, gratitude, happiness, integrity, mindfulness, respect, and teamwork. Join us in our mission of providing genuinely gracious hospitality while stewarding and sharing sacred springs. POSITION DESCRIPTION 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. This job summary is not intended to be all-inclusive. The employee may be requested to perform other reasonable related duties as assigned by their supervisor or management. RESPONSIBILITIES: Prepare food for service (e.g. grilling, sautéing, butchering meat, preparing sauces etc.) Set up and stock stations with all necessary supplies. Prepare and assemble menu items in cooperation with other kitchen staff, ensuring that high quality food comes out simultaneously and in a timely manner. Follow instructions from Chef and other kitchen management. Clean up station and properly store leftover food. Label and stock inventory appropriately. Monitor product freshness and rotate out old product based established schedule. 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. Perform other kitchen / cleaning duties as needed to meet business demands. Qualifications Requirements A minimum of three years of demonstrated experience as a Line Cook. High school diploma (or equivalent); culinary degree or certificate a plus. Understanding of various cooking methods, ingredients, equipment and procedures. Good to excellent knife skills. Accuracy and speed in executing assigned tasks. Comfortable working with a team in a fast-paced kitchen environment. Punctuality and reliability are critical. Flexibility, adaptability and a willingness to pitch in where needed in the spirit of teamwork and are critical. Ability to work evenings, weekends, weekdays, and holidays required. Ability to work in an environment where the employee is frequently exposed to heat, steam, and noise. 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. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. 13. New Mexico Food Handlers Certification. If you require a reasonable accommodation during the application process or to perform the essential functions of this position, please contact the Human Resources Department. Ojo Spa Resorts is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Ojo Spa Resorts Discounts and Perks: Ojo Santa Fe Spa Resort and Ojo Caliente Mineral Springs Resort and Spa: Mission based company with values you can trust Medical, Dental, Vision, generous 401k (with employer match) after applicable waiting periods Employee Assistance Program (EAP) Paid Sick Time Paid Time Off Ongoing training to build critical skills for current and future roles Numerous Growth & Developmental Opportunities Competitive Compensation Discounted Employee Lunch Free Lunch/Dinner on Thanksgiving & Christmas Employee Appreciation Lunches Above and Beyond Awards - Ojo Bucks for eligible employees Soak in the Springs for FREE (Monday - Thursday). Free to employee and one guest (over age 13) 40% off Spa Treatments (includes private pools and private Ojitos) 40% off at the Restaurants 20% off at the Gift Shops Discounted Lodging Rate Hiking Trails Ojo Santa Fe: Gym, Puppy Patch, Chicken Chat & Birthday Ojo Bucks Vouchers Ojo Caliente: Yoga Workshops (if space available) & Monthly Birthday Treats Ojo Santa Fe Spa Resort is conveniently located near several vibrant cities and towns, making it easily accessible for candidates like you. Check out the distances below and see how close we are to some popular destinations: Only 34 miles away from Bernalillo, NM. Rio Rancho, NM, is located only 43 miles away from our resort. Placitas, NM, is conveniently located just 39 miles away. Corrales, NM, is a short 42-mile drive from Ojo Sant Fe. Albuquerque, NM, is just 51 miles away. Espanola is 38 miles away. Los Alamos is 46 miles away. Make Ojo Spa Resorts your next career destination! To learn more about Ojo Spa Resorts, please visit: ojosparesorts.com INDOSRHP

Production and execution of meal service as designated by the food service manager. Maintaining the operational conditions of kitchens as outlined in policies and procedures to meet and exceed state and federal compliance. Key Responsibilities: Meal prep, planning, and cleaning for up to 2000 guests per meal Assist and participate in cleaning projects as necessary to meet policy and procedural compliance Maintains cleanliness, readiness, and food quality standards Responsible for documentation and execution of food safety plans, daily checklists, food waste management, and stock rotation on a shift-by-shift basis Support food service manager in the ordering and receiving of all stock items Monitor food preparation and storage to ensure adherence to ServSafe training Clean and maintain all kitchen appliances, equipment, and areas where food is served Communicate professionally and effectively with guests about all areas of the dining experience, which includes allergen information Qualifications: A personal relationship with Christ Strong work ethic Highly organized with an eye for detail Excellent personal hygiene Strong sense of urgency and timeliness A servant's heart, with a strong calling towards hospitality Problem solving skills, ability to think quickly to adjust plans and still achieve desired outcomes Speaking and understanding Spanish is not required but would be helpful Ability to lift up to 50lbs and stand for long periods of time Company Overview Glorieta Adventure Camps is a Christian outdoor adventure camp located in Northern New Mexico. Our mission is to inspire Christ-like change through outdoor adventure, authentic relationships, and Biblical truth. Our camps are filled with activities and programs that are loaded with fun and tailored to inspire lives towards deeper relationships with Christ. Our staff are passionate about providing an environment that is safe and points guests back to the mission. Working at Glorieta Adventure Camps is an opportunity to be a part of something bigger than yourself and know you are making a difference in people's lives and communities. We are looking for ministry-minded individuals to join our team and help further our mission. We encourage all applicants to carefully consider our mission statement before applying. Compensation and Benefits $15/hour starting pay - Compensation is hourly with overtime pay. On-site housing with utilities and appliances included Medical coverage through CHM, employer funded HRA, and pharmacy benefit plan - 100% paid by employer for employee and spouse PTO - base amount of 20 days annually, sick leave, and volunteer time off Retirement - After 1 year of employment, employer contributes 4% NEC and up to 4% matched Camp program and retail discounts, including a free session of camp annually, friends and family lodging options, and use of camp facilities for personal gatherings On-site meals for employee and family during the summer and special occasions This is not a complete list of employee benefits, but a general overview Disclaimer: This Job Description is not a complete description of all that is necessary to do your job. Also, all camp employees are expected to do what it takes to work as a team, even with other departments, to serve guests. This is not only an expectation, but a value that we hold to as an organization. We will help each other get the mission done.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

A legendary landmark re-imagined, Bishop's Lodge, Auberge Collection is a luxurious and soulful retreat steeped in heritage in Santa Fe, New Mexico. Set on 317 secluded acres bordering Santa Fe National Forest and just minutes from downtown, the 98-room resort invites guests to connect with nature with organic adobe architecture that invokes rich New Mexican heritage and conveys a genuine sense of place. Amenities include a collection of exhilarating outdoor experiences, historic horse stables, fitness center, pool, onsite stream for fly fishing casting lessons, healing arts experiences at Stream Dance Spa and several dining venues, including the resort's signature restaurant SkyFire. Expansive indoor and outdoor event space includes The Hall with 3,200 square feet of meeting space and the historic Lamy Chapel and Lawn, featuring dramatic views of the Tesuque Valley. The recently unveiled Bunkhouse is ideal for family gatherings with 12 individual bedrooms. For more information: auberge.com/bishops-lodge/ Follow Bishop's Lodge, Auberge Collection on Facebook and Instagram @BishopsLodgeAuberge Job Description Be the culinary backbone of our kitchen, working closely with the Executive Pastry Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve. * Assist the Executive Pastry Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management. * Collaborate with the Executive Pastry Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences. * Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations. * Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality. * Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly. Qualifications * Culinary Certificate or Degree Preferred. * Minimum of two years experience in a Pastry Sous Chef or Pastry Supervisor role. * Ability to work a flexible schedule, including weekends and holidays, according to department needs. * Experience at a luxury hospitality property. Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge About Friedkin Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports. Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo. The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus. For more information, please visit **************** Juniper Bishops Employment LLC is an Equal Opportunity Employer, M/F/D/V. Juniper Bishops Employment LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Juniper Bishops Employment LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Juniper Bishops Employment LLC is an Equal Opportunity Employer, M/F/D/V. Juniper Bishops Employment LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Juniper Bishops Employment LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

A legendary landmark re-imagined, Bishop's Lodge, Auberge Collection is a luxurious and soulful retreat steeped in heritage in Santa Fe, New Mexico. Set on 317 secluded acres bordering Santa Fe National Forest and just minutes from downtown, the 98-room resort invites guests to connect with nature with organic adobe architecture that invokes rich New Mexican heritage and conveys a genuine sense of place. Amenities include a collection of exhilarating outdoor experiences, historic horse stables, fitness center, pool, onsite stream for fly fishing casting lessons, healing arts experiences at Stream Dance Spa and several dining venues, including the resort's signature restaurant SkyFire. Expansive indoor and outdoor event space includes The Hall with 3,200 square feet of meeting space and the historic Lamy Chapel and Lawn, featuring dramatic views of the Tesuque Valley. The recently unveiled Bunkhouse is ideal for family gatherings with 12 individual bedrooms. For more information: auberge.com/bishops-lodge/ Follow Bishop's Lodge, Auberge Collection on Facebook and Instagram @BishopsLodgeAuberge Job Description Be the culinary backbone of our kitchen, working closely with the Executive Pastry Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve. Assist the Executive Pastry Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management. Collaborate with the Executive Pastry Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences. Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations. Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality. Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly. Qualifications Culinary Certificate or Degree Preferred. Minimum of two years experience in a Pastry Sous Chef or Pastry Supervisor role. Ability to work a flexible schedule, including weekends and holidays, according to department needs. Experience at a luxury hospitality property. Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge About Friedkin Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports. Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo. The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus. For more information, please visit **************** Juniper Bishops Employment LLC is an Equal Opportunity Employer, M/F/D/V. Juniper Bishops Employment LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Juniper Bishops Employment LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Juniper Bishops Employment LLC is an Equal Opportunity Employer, M/F/D/V. Juniper Bishops Employment LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Juniper Bishops Employment LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

The Club at Las Campanas is an exclusive, private country club set amid the stunning high-desert landscape of northern New Mexico. Recognized as a Platinum Club of America and a Distinguished Club, The Club is consistently ranked among the premier private clubs in the country. Our high-end, service-focused environment attracts a diverse and welcoming membership that embraces the region's rich culture, history, and artistic spirit. Members from across the globe come together here to enjoy a refined lifestyle, meaningful friendships, and unforgettable experiences - and our culinary team plays a key role in delivering that standard every day. The Club is home to two highly rated Jack Nicklaus Signature golf courses, world-class dining, an exceptional fitness and wellness center, and a renowned equestrian facility. As part of our kitchen team, you'll contribute to a level of quality and consistency that matches the prestige of our Club. We're hiring Seasonal Line Cooks for Summer 2026 to join our kitchen team during peak season. If you're a skilled cook who thrives in a fast-paced, high-standard environment, spend your summer cooking at a world-class private club. This is a great opportunity to work and grow in an upscale kitchen environment with supportive leadership, while enjoying a great summer benefits package. What You'll Do As a Seasonal Line Cook / Cook, you will execute prep and service for our restaurant outlets and banquet events. You'll work the line with speed, consistency, and pride in every plate. Responsibilities include: Prep and cook all restaurant and banquet menu items according to standardized recipes Execute clean, consistent line cook service during high-volume meal periods Set up your station 15 minutes prior to restaurant service and maintain full readiness Follow recipe cards and Chef directives to ensure quality and consistency Handle station inventory, par levels, and prep lists; support ordering as needed Inspect ingredients for freshness and select the highest-quality products Store and rotate products properly, following food handling and safety standards Keep all kitchen, restaurant prep, storage areas, and equipment clean and organized Complete opening and closing procedures for your cook/line cook shift Clean tools and equipment immediately after use; support general kitchen cleaning Cook on any line section as needed, including Broiler, Sauté, Fryer, Pantry, and Pastry Attend kitchen meetings and work as a positive, reliable restaurant team member What We're Looking For Required 3-5 years of cook or line cook experience in a fast-paced restaurant or culinary kitchen Strong command of cooking techniques: fry, grill, bake, poach, steam, sauté Excellent knife skills and attention to detail Knowledge of food prep, holding, storage, and sanitation in a restaurant setting Ability to work independently on the line with minimal supervision Clear communication with chefs and fellow cooks during service Ability to multi-task and stay organized in a high-standards restaurant kitchen Availability to work the full Summer 2026 season (Memorial Day-September) Flexible schedule including nights, weekends, and holidays Food service permit and/or certifications required by local/state agencies Seasonal Benefits & Perks Seasonal cooks and line cooks receive: Employee Housing Free Staff Meals Golf Privileges Discount on Golf Shop Items and Spa/Salon Services Employee Gym Membership On-the-job Training Free Onsite Parking Referral Bonus Program Working Conditions & Physical Requirements This is a hands-on restaurant line cook role in a professional kitchen. Prolonged standing in a confined, fast-paced restaurant workspace Frequent bending, reaching, lifting, and carrying (up to 50 lbs) Ability to move supplies on carts weighing up to 200 lbs Work around sharp tools, hot equipment, flames, steam, and cleaning chemicals Exposure to hot/cold temperatures and busy service environments This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

The Montecito Santa Fe , a luxurious resort retirement community with a private Clubhouse, restaurant, lounge and catering has an immediate opening for Full Time Line Cooks. We have a wonderful culinary staff and Executive Chef who are a great team to work with. Now that we will be fully reopening our restaurant after the COVID19 closure (we were doing deliveries to our residents during this time), we are staffing up. We have and do practice safe COVID protocols and have zero infections on our property with all residents and staff having been vaccinated. Must have a minimum of 2 years professional cooking experience, be available weekends, and holidays. Variety of shifts available, and the kitchen closes at 8pm so never any late nights. Room to grow with this company. Must pass E-Verify and be COVID19 vaccinated. We do 3 meals per day every day, and the menu changes seasonally, with 2 specials every day. We offer Holiday Pay, earned Paid Time Off, Health, Dental & Vision insurance options, free on-site parking, complimentary membership to our state-of-the-art Fitness Center, an Employee Scholarship Fund for continuing your education, and more. Come join our fabulous culinary team! We offer a $250 Sign on bonus along with a competitive hourly wage.

Job Description The Line Cook is responsible for the daily preparation of food items in co-ordinance of existing recipes, policies, training, and departmental standards. The Line Cook is expected to know, understand, and abide by established Company Policy, Departmental Procedures, and general knowledge of Federal Health Code. ESSENTIAL DUTIES AND RESPONSIBILITIES includes but is not limited to the following: Sets up station according to restaurant guidelines. Prepares all food items as directed in a sanitary and timely manner. Follows recipes, portion controls, and presentation specifications as set by the Executive Chef. Alerts a member of the Kitchen Management Team in the event of product shortage or quality issues. Cleans and maintains station in practicing good safety, sanitation, organizational skills. Has understanding and knowledge to properly use and maintain all equipment in station. Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas. Performs additional responsibilities or related duties as required by the Senior Kitchen Manger, Kitchen Manager or Kitchen Supervisor at any time. Keep all areas clean & sanitized as directed. Maintain a regular and consistent attendance record. QUALIFICATIONS: Minimum of 1 year full service Line Cook experience. Food Handling Certificate required.