Line cook, prep cook jobs in Santa Fe, NM

Full-time Description WORK, PLAY, & ENJOY LIFE WITH HERITAGE Heritage Companies embodies the culture, spirit, and traditions of New Mexico, while offering a work environment that is focused on the overall employee experience. All employees will experience the exciting perks that only Heritage Companies can provide; including growth opportunities across our companies, generous discounts on hotel room rates, spa, and food at all of our restaurants in the portfolio across the wonderful state of New Mexico! Full-time Hourly Position ranging from $18.00-$21.00 DOE benefits. Located in Santa Fe, NM working out of Inn & Spa at Loretto. Essential Duties: 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. Set up /breakdown and stock stations with all necessary supplies. 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! Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness & Pet Insurance! 401k Matching! Free employee parking! Generous discounts on hotel room rates, spa, and food at all of our restaurants in the portfolio across the wonderful state of New Mexico! Growth & Development Opportunities amongst the entire company! Requirements Current New Mexico Food Handler Certification. 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. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. Salary Description $18-$21 Hourly

The Deli Baker/Cook is responsible for providing consistent exceptional customer relations, creating delicious bakery products, delicious packaged and hot/salad bar food for customers, and maintaining a full display of attractive fresh products. The Deli Baker/Cook also ensures the department maintains its cleanliness, safety and appeal to customers (may also assist other departments in these areas on occasions). Most importantly, the Deli Baker/Cook will make all customers feel welcomed by acknowledging or greeting each customer and providing genuine, helpful, and respectful customer service. SOME ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: Follows department guidelines and procedures for labeling, dating, and packaging products for display and buffet cases Serves case items following department guidelines and procedures for pricing, packaging, and weighing, as needed. Orders, receives, and merchandises products following proper guidelines for merchandising, rotation, sanitation, pricing, mechanizing, and quality standards. Consistently replenishes products to ensure freshness and visibility. Maintains a working knowledge of products throughout the store to respond to customers to ensure they get the products they want and need. Maintains accurate and attractive signage within your department. Keeps the department orderly and clean. Helps customers make product selections by answering questions and providing information about all deli-bakery items. Ensures accurate and sanitary product processing, packaging, labeling, dating, and pricing according to department procedures. Prioritizes time to ensure that cooking and baking prep work, stocking, cleaning, and customer service are handled efficiently. Decorates cakes with legible handwriting as assigned. Creates and maintains an environment that enables customers to feel welcome, important, and appreciated by answering questions regarding products sold within the department and throughout the store by providing excellent customer service. Assists in inventory counts, storewide cleaning, and other projects as needed. Reinforces safety within the store by complying with safety procedures and identify unsafe conditions and notify store management or addressing the concern if appropriate. Ensures federal, state, local and La Montañita Food Cooperative regulations and standards for product freshness, safety, refrigeration, sanitation and weights and measures are being adhered to and met. Maintains presentation and quality standards in the department. Follows proper procedures for opening and closing. Maintains and updates as needed ServSafe certification. Requirements REQUIRED QUALIFICATIONS & ATTRIBUTES (includes education, skills and experience): The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. High School diploma or GED. Customer service skills (able to complete the full customer service cycle). Effective communication skills Capable of teaching others positively and constructively. Food safety certification. If not currently certified, able to obtain certification within 1 month. Knowledge of basic math (counting, addition and subtraction) Ability to adhere and follow safety, regulatory and wellness guidelines. Safety Conscious and adhering to required PPE (Personal Protective Equipment) is required. Good interpersonal and conflict resolution skills. Able to act with integrity, ethically, professionalism, and confidentiality. Able to identify and resolve problems in a timely manner. Able to deal and adapt to changes in the work environment, industry with a calm professional demeanor. Dependable, reliable and self-motivated. Able to work with a diverse group of people. Strong team player, friendly and patient. Excellent ability to prioritize and multi-task with attention to detail. Professional appearance and manner. Salary Description $18.19 - $23.00 per hour

Executive Culinary Chef Reports to: Restaurant Manager Classification: Exempt Department: Food & Beverage Hours: Minimum of 40 hours/wk. Tuesdays-Sundays (vary) Wage Range: D.O.E. starts at $65,000 + Certifications: Food Handler Certification Date posted: Summary of Position Responsible for professional and creative culinary productions for all areas within the Association, ensuring the highest standards of quality, consistency and service are met or exceeded within Quail Run Association's established goals and guidelines; responsible for supervising and developing all culinary staff to assist and accomplish all established goals. Requirements A minimum of three (3) years in a Chef position in a fine-dining restaurant Private club background preferred Six plus (6+) years of experience in kitchen operations, staff training, inventory, ordering, and cost controls. Essential Job Functions & Responsibilities Continually keep abreast of culinary trends and techniques. Create, develop, and implement new ideas in food, enabling Quail Run to be among the foremost in the dining experience. Create and develop menus that balance the desires of the homeowners, members, tenants, and guests, while controlling food costs. Perform as a working Chef, and provide line, prep, etc. assistance regularly; Maintain awareness of critical “rush” times and immediately assist line staff with promptly completing food orders. Collaborate with the Restaurant Manager on menu selections, mix, and pricing; obtain approval through appropriate management on these changes before implementation. Develop recipes and techniques for food preparation and presentation to ensure consistently high quality and to minimize food costs; exercise portion control over all items served and assist in establishing menu prices. Communicate and train all staff in menu changes and new plate presentations. Continuously provide hands-on direction and supervision to maintain and ensure consistent products. Develop creative plate presentation standards for each menu item and train staff on consistent implementation. Develop time standards for each section of the menu; train and supervise staff to ensure time and quality standards are met in the production of menu items. Develop portion control standards for each menu item and ensure staff is trained and consistently applies standards. Responsible for scheduling to ensure direct supervision of the line during each meal period and catered events by the Chef or Sous Chef. Develop quality assurance standards for the quality and temperature of menu items and consult regularly with service staff and the Restaurant Manager. Ensure that the standards of sanitation, food safety, and cleanliness are high and always maintained throughout the kitchen area. Responsible for organizing menus and food execution for Quail Run special events through communication with the Restaurant Manager, Sous Chef, and the point of contact for the event. Responsible for interim coordination and execution of timely and accurate completion of food delivery for the event. Staff Supervision: Responsible for departmental staffing, hiring, and releasing employees within established budgetary and procedural guidelines with prior consultation with the Restaurant Manager and Human Resources Department. Responsible for continual training of staff in professional culinary techniques, sanitation code requirements, and safety and accident prevention principles. Prepare work schedules for all kitchen staff to meet the anticipated needs of the kitchen according to labor budgets, without sacrificing service or quality of the products. Conduct timely staff performance appraisals. Assist employees in their goals and development; recommend salary/position changes. Perform regular and ongoing meetings with all reporting staff to establish a teamwork environment, and convey important matters concerning operations, policies, and goals, etc. Collaborate closely with the Restaurant Manager and the Human Resources Department in all personnel issues; support and abide by all Quail Run Policies and Procedures and Human Resource procedures. Administration: Assist in the development of the annual budget for the Food & Beverage Department. Monitor labor and food costs daily, and take immediate corrective action as need to ensure that financial goals are met. Maintain key item of perpetual inventory daily; perform month end inventory and work closely with the Food & Beverage Accountant. Maintain an adequate supply of all food items; maintain professional relationship with purveyors, ascertaining quality, service and competitive prices are maintained. Develop a system of obtaining bids and quotes for major food items and other kitchen products to ensure the desired quality of product is purchased at the lowest price. Ensure proper ordering of food items and kitchen supplies to minimize spoilage and food costs. Approve and post invoices and submit to accounting on a timely basis. Maintain and update computer database with specials, new items, etc. and print all menus. Provide procedures for the safeguard of the Association assets -- equipment is cleaned and maintained, good items are properly sorted and secured, and controls are established to minimize waste and theft; schedule equipment upkeep and maintenance with the Facilities Director; Submits payroll on a timely basis with corrections, adjustments, etc. and proper backup paperwork (i.e. Absence Forms, salary adjustments, etc.) Support and abide by all established accounting procedures. Knowledge, Skills, & Abilities Professionally represent Quail Run with the highest integrity and standards in all on and off-site events and functions. Interact with customers in the restaurant and with catering clients regularly. Ensure proper uniforms, appearance, and cleanliness of the kitchen and staff at all times. Accommodate special requests from customers and members when at all possible. Support all Quail Run Company Policies and Procedures. Ensure that all legal requirements are consistently adhered to. Other duties This list may not be all-inclusive, and other duties will inevitably 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 Lifting 50 lbs. with frequent lifting and or carrying of objects weighing up to 20 lbs. Requires waiting, walking, or standing to a significant degree. Reaching. Handling. Talking. Listening. Ability to demonstrate and instruct physical exercises in a group or individual format. 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.

Scope: Execute all prep and service as related to Restaurant and Outlet needs and/or Banquets. Primary Responsibilities: Clearly displays time management, organizational skills, and cleanliness. Prepare and cooks all menu items according to standard recipes and as specified, to ensure consistency of product during service and prep times. Assists with ordering. Assists with supervision of kitchen operations. Excellence in food handling, storage and execution. Take inventory of all items necessary for station and determine those items that need to be prepared. Set up stations 15 minutes prior to service time. Use recipe cards when making any item. Check with supervisor for menu changes. Visually inspect and select food items of the highest quality in the preparation of all menu items. Assist in the storage and rotation of product. Keep storage and work areas and equipment and machinery, including refrigerators, clean and in accordance with food safety and sanitation standards. Perform necessary opening or closing shift procedures as outlined by supervisor. Clean all equipment used immediately following use and general cleaning. Follow Executive Chef, Executive Sous Chef, Banquet and Events Chef and Sous Chef's directives, Lead Cook directives. Perform other duties such as moving supplies and equipment, cleaning up spills, etc., as requested, to ensure a safe working environment. Attend all kitchen employee meetings. Assists in preparation of all food items deem necessary in the culinary department. Note: Other duties as assigned by supervisor or management. Relationships: Internal: All Food & Beverage: To ensure fast, accurate, and quality performance. External: Members/Guests: To provide excellent service. Qualifications: Experience /Education: A minimum of three to five years culinary experience required. High School diploma or equivalent preferred. Certification and/or License Requirement: Food services permit as required by local or state government agency and/or other F&B certification as required by The Club at Las Campanas. Skills & Abilities: Capacity to execute all duties prior to and during service, with minimal assistance. Exceptional knife skills. Comprehensive knowledge of food preparation, holding, and storage. Must be able to exchange accurate information with other cooks. Attention to detail. Planning and organizational ability. Must be able to converse with membership to provide great customer service. Ability to make hot sauces. Properly cook meat, seafood, vegetables, and wide range of ingredients. Develop menu items. Ability to work independently and create food items. Ability to work any section of the line at any time, including Broiler, Sauté, Fryer, Pastry, and Pantry. Ability to comprehend and carry out instructions. Multi-task in a fast-paced environment. Maintain professional appearance at all time. Able to work flexible schedule up to and including nights, weekends, and holidays. Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Basic food preparation, holding, and storage. Make cold sauces/dressings. Plate desserts. Cooking techniques needed. Must be able to fry, grill, bake poach, steam Working Conditions: It is required to work days and/or nights, weekends and holidays. It is required to work in fast paced environment. Physical/Cognitive Activities: Line Cook 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. Must be able to remain in stationary position for prolonged periods of time in a confined space. Use and work with sharp objects and other kitchen utensils and equipment. Must be able to move extremely hot pots and/or pans. Able to detect and work around flammable materials Exposed to and use toxic chemicals. Exposed to electrical current. Exposed to hot and cold temperatures. Must be able to observe conditions and surroundings. Constantly positions self to access kitchen items, including under the counters and on top of shelves that can weigh up to 50 pounds. Frequently move goods on a hand cart weighing up to 200 pounds. Organizational Structure: Reports to: Lead Cook, Executive Sous Chef Subordinates: N/A Job title also known as: Cook 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 based upon business necessity.

3795 Cerrillos Road Santa Fe, NM 87507 < Back to search results Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! * Fast hiring process * Flexible part-time or full-time schedule * Growth opportunities * Great team atmosphere and culture Responsibilities * Properly learn and execute all of our recipe procedures * Maintain cleanliness throughout kitchen * Follow company safety and sanitation policies and procedures * Communicate ticket times to Team Members * Keep food orders flowing continuously from the kitchen About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Friendly, warm, and caring demeanor with Team Members * Thinks and acts quickly in a fast-paced, high-volume environment * Ability to use slicers, mixers, grinders, food processors, etc. * Prior experience preferred in a similar food and beverage service and preparation position

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 Scope: Execute all prep and service as related to Restaurant and Outlet needs and/or Banquets. Primary Responsibilities: Clearly displays time management, organizational skills, and cleanliness. Prepare and cooks all menu items according to standard recipes and as specified, to ensure consistency of product during service and prep times. Assists with ordering. Assists with supervision of kitchen operations. Excellence in food handling, storage and execution. Take inventory of all items necessary for station and determine those items that need to be prepared. Set up stations 15 minutes prior to service time. Use recipe cards when making any item. Check with supervisor for menu changes. Visually inspect and select food items of the highest quality in the preparation of all menu items. Assist in the storage and rotation of product. Keep storage and work areas and equipment and machinery, including refrigerators, clean and in accordance with food safety and sanitation standards. Perform necessary opening or closing shift procedures as outlined by supervisor. Clean all equipment used immediately following use and general cleaning. Follow Executive Chef, Executive Sous Chef, Banquet and Events Chef and Sous Chef's directives, Lead Cook directives. Perform other duties such as moving supplies and equipment, cleaning up spills, etc., as requested, to ensure a safe working environment. Attend all kitchen employee meetings. Assists in preparation of all food items deem necessary in the culinary department. Note: Other duties as assigned by supervisor or management. Relationships: Internal: All Food & Beverage: To ensure fast, accurate, and quality performance. External: Members/Guests: To provide excellent service. Qualifications: Experience /Education: A minimum of three to five years culinary experience required. High School diploma or equivalent preferred. Certification and/or License Requirement: Food services permit as required by local or state government agency and/or other F&B certification as required by The Club at Las Campanas. Skills & Abilities: Capacity to execute all duties prior to and during service, with minimal assistance. Exceptional knife skills. Comprehensive knowledge of food preparation, holding, and storage. Must be able to exchange accurate information with other cooks. Attention to detail. Planning and organizational ability. Must be able to converse with membership to provide great customer service. Ability to make hot sauces. Properly cook meat, seafood, vegetables, and wide range of ingredients. Develop menu items. Ability to work independently and create food items. Ability to work any section of the line at any time, including Broiler, Sauté, Fryer, Pastry, and Pantry. Ability to comprehend and carry out instructions. Multi-task in a fast-paced environment. Maintain professional appearance at all time. Able to work flexible schedule up to and including nights, weekends, and holidays. Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Basic food preparation, holding, and storage. Make cold sauces/dressings. Plate desserts. Cooking techniques needed. Must be able to fry, grill, bake poach, steam Working Conditions: It is required to work days and/or nights, weekends and holidays. It is required to work in fast paced environment. Physical/Cognitive Activities: Line Cook 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. Must be able to remain in stationary position for prolonged periods of time in a confined space. Use and work with sharp objects and other kitchen utensils and equipment. Must be able to move extremely hot pots and/or pans. Able to detect and work around flammable materials Exposed to and use toxic chemicals. Exposed to electrical current. Exposed to hot and cold temperatures. Must be able to observe conditions and surroundings. Constantly positions self to access kitchen items, including under the counters and on top of shelves that can weigh up to 50 pounds. Frequently move goods on a hand cart weighing up to 200 pounds. Organizational Structure: Reports to: Lead Cook, Executive Sous Chef Subordinates: N/A Job title also known as: Cook 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 based upon business necessity.

Full-time Description 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

SAGE Dining Services is seeking a dedicated and motivated prep cook to join our team in a stunning college setting in Santa Fe, NM. This is an exciting opportunity to be part of a company that values excellence, growth, and teamwork. At SAGE, we offer weekly pay, full benefits, ongoing training, and plenty of opportunities to advance within the company. Schedule: * Monday - Friday * 11 a.m. - 8:30 p.m. * Evenings and catering events

We are offering a $2000.00 Sign on Bonus !!!! Main Duties and Responsibilities Plan meals for a fixed period with the Home Manager and Head Cook. Ensure meals are of a high quality, content and appetizingly presented, and that food safety guidelines are always followed. Liaise with Nursing Staff to ensure that residents' dietary needs are always being met. Meet with Resident's to discuss dietary needs. Ensure proper and economic use of foodstuffs within budget limits. In conjunction with Head Cook be responsible for ordering foodstuffs. Supervise Kitchen Assistants and ensure that they understand their duties and perform them to a high standard. Ensure that the dining tables are laid correctly for meals and the dining room is always clean. Assist with the training of other kitchen staff. Ensure that all appropriate records are in place in accordance with Environmental Health, and the Regulation and Quality Improvement Authority Guidelines. Ensure confidentiality is always maintained. Adhere to all Policies and Procedures of the Home. Attend all mandatory training provided by the Home. Be helpful and polite to residents and visitors always. Report all complaints to the Dietary Manager /Head Cook. Be flexible and take direction from Head Cook. Health and Safety Ensure that the personal hygiene of all staff within the kitchen is of the highest standard. Ensure that all areas of the kitchen including storage areas are kept meticulously clean and tidy. Ensure that food is stored and cooked in accordance with Environmental Health Regulations. Check the quality of food items delivered to the kitchen i.e. meat, fruit and vegetables, frozen food and stock rotation of provisions in refrigerators, freezers and storerooms. Use and clean all equipment in accordance with manufacturer guidelines. Report immediately any faults with equipment to the Home Manager /Deputy Manager/Head Cook. Maintain a safe environment for residents. Report all accidents to the Dietary Manager Ensure accidents are recorded in the accident book. Adhere to the Fire Policy, COSHH Regulations and all other Health and Safety Guidelines.

Part-time Description The primary mission of the Pizza Cook is to follow established methods and procedures performing exact recipe production per Bosque Brewing standards. Their primary responsibility is to adhere to safe working practices at all times, prep raw materials, ensure that instructions for ingredients and processes are followed to ensure orders are completed correctly and efficiently. Essential Functions & Responsibilities: Enthusiastically represent the Bosque Brewing Co. brand, beverages, and company values by engaging in positive gestures of respect, courtesy and kindness to internal and external guests consistent with Bosque Brewing Co. values and expectations. Display a sense of urgency and attention to detail by anticipating the guests' needs and responding appropriately. Maintain a clean, friendly and welcoming environment, specifically responsible for maintaining cleanliness and properly stocked items in the back-of-house (BOH) of the taproom/restaurant, including office (common coworker areas), and storage areas, as assigned. Demonstrate a thorough understanding of sanitation procedures and consistently apply such. Constantly meet sanitation standards and practices to ensure the federal, state, and locale regulations are being followed. Performs daily prep, dough making, and/or food production by operating a variety of kitchen equipment; measures and mixes ingredients, washes, peels, cuts and dices products while ensuring the highest safety standards. Complete all assigned prep work and/or assigned par-levels of backup stock. May assist in receiving deliveries and stores food in proper areas. Properly identify and store products, taking an active role in quality control of all food items. Maintain knowledge of all product/inventory in freezers and coolers, and assists in ensuring that all product/inventory are properly rotated to maintain freshness. Produce food orders in a timely, neat and organized manner according to the needs of the guest. Develop and maintain up-to-date knowledge about the menu offerings. Follow recipe and/or product directions for preparing, seasoning, cooking, and plating food items. Follow approved methods of product preparation to ensure consistency as well as quality to fully execute the items offered on the menu. Actively controls product costs by ensuring the proper management of product waste. Responsible for opening/closing duties and side work as assigned including but not limited to: Assists coworkers in scraping/pre-rinsing food from dirty dishes and places them in the dish washing machine, in washing pots, pans and trays by hand and/or machine. May empty trash, mop floors, and other assorted cleaning duties for back-of-house areas as assigned. Executes miscellaneous cleaning projects as assigned. Spot sweep back-of-house (BOH) on an as-needed basis throughout service. Keep BOH floor areas clean and free of excess debris/liquids at all times. May assist management in performing inventory as assigned. Ensure communication is passed across the organization from management to every coworker in the location. May assist management in developing and maintaining functional procedures, work instructions, and training checklists related to position duties. Complies with federal, state, and company policies, procedures, and regulations. Supports coworkers and departments with tasks and project-based work. Perform all other duties and tasks as assigned. Physical Demands / Work Environment & Conditions: The physical demands described here are representative of those that must be met by an employee, with or without accommodation, to successfully perform the essential functions of this job. While performing the duties of this job: the employee is continuously (90-100%) required to: balance, stand, walk, and bend or twist body; use repetitive motion of hands to reach, grasp, hold, handle, control or feel objects, tools, or controls; use repetitive motion of fingers to pick, pinch, and type; push, pull, and lift up to 25 pounds of force to move objects; and talk or hear. Specific vision abilities required by this job includes visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned or to make general observations of people, facilities, and food & beverages. The employee is frequently (60-90%) required to: read and analyze information; use hand-eye coordination; push, pull, and lift up to 35 pounds of force to move objects. The employee is occasionally (30-60%) required to: climb using step-stools; stoop or crouch. The employee is rarely (0-30%) required to: climb using ladders; sit; push, pull, and lift up to 50+ pounds of force to move objects. The employee is subject to indoor environmental conditions; activities occur mainly inside, mostly in a kitchen environment. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Work frequently in hot and cold temperatures, such as when working near ovens or retrieving food from freezers. Employees are required to wear protective and safety attire, such as non-slip shoes and gloves. Activities are performed physically near and in close proximity to others. The employee is subject to a noisy and distracting environment. There is sufficient noise to cause an employee to speak loudly in order to be heard above ambient noise level. May work near contaminants and hazardous equipment. Employees may be required to function in narrow aisles or passageways. Requirements Knowledge, Skills, and Abilities Required: Must be 16 years of age or older. Ability to work as a team and in a fast-paced environment with high expectations, multiple tasks, and changing conditions. The ability to think on your feet and adapt, flexibility is key. Ability to interact professionally, with civility, and effectively with coworkers and the general public. Must possess solid interpersonal skills and team orientation. Excellent written and verbal communication skills (in English) with the ability to effectively listen to and understand others. Ability to read and follow schedules, menus, SOP's and policies. Ability to present self in a professional, pleasant, and well-groomed manner. Ability to move kegs and operate a hand truck. Ability to work varied shifts, including weekends and holidays. Ability to possess and maintain a valid New Mexico Food Handler Card. Ability to adhere to company and department rules, policies and procedures. Salary Description Starting at $16.51/hour

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.

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

Taco Bell- Las Vegas (7th st) is looking for a hardworking individual to join our kitchen team as a full time or part time Kitchen Cook in Las Vegas, NM. As part of the BOH team, you'll be responsible for food preparation that meets or exceeds hospitality and service standards, and must be able to prepare all foods to meet quantity and deadline requirements. Your job duties as a kitchen cook include but are not limited to: -Prepare all food items as directed in a sanitary and timely manner -Follow recipes and presentation specifications -Operate standard kitchen equipment safety and efficiently -Clean and maintain station in practicing good safety and sanitation -Assist with the cleaning and organization of kitchen and equipment -Restock items as needed throughout the shift -Adhere to all sanitation and food production codes

At Texas Roadhouse, we are a people-first company that just happens to serve steaks. Legendary Food and Legendary Service is who we are. We're about loving what you're doing today and preparing you for what you'll be doing tomorrow. Are you ready to be a Roadie? As a Line Cook for Texas Roadhouse, you'll make made-from-scratch Legendary Food for our guests to enjoy. If you are a team player with a positive attitude and the willingness to learn, apply now, no experience required. We will teach you everything you need to know. Come be a part of something Legendary! What's in it for you? Glad you asked. Pay - Let's be honest, we know you're curious about pay. We offer weekly pay and competitive wages. Flexibility - We know you have other commitments outside of work, and we respect that. Our schedules offer hours that work for you. People - You'll be part of a team you can rely on. The folks that work in our kitchens know how to partner up and hustle. Our restaurants are busy, and our hard-working Roadies work together to push out the Legendary Food our guests have come to expect from Texas Roadhouse. New Skills - We'll teach you our recipe for success. You'll learn our signature, made-from-scratch recipes, plate presentations, how to run a busy station, and our high standards for cleanliness and sanitation. Opportunities - We cross-train and often promote from within. Our Legendary training and development programs will give you the opportunity to advance and grow. Wherever you are in life, we have a health and wellness package to meet your needs. Check out our benefits page at careers.becomearoadie.com/us/en/benefits for more details. We are proud to be an equal opportunity employer. We are committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, gender, pregnancy, gender identity, disability, veteran status, sexual orientation, citizenship, national origin, or any other legally protected status. We encourage and welcome all applicants to apply.

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.

415 Lowder Milk Rd Espanola, NM 87532 < Back to search results Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! * Fast hiring process * Flexible part-time or full-time schedule * Growth opportunities * Great team atmosphere and culture Responsibilities * Properly learn and execute all of our recipe procedures * Maintain cleanliness throughout kitchen * Follow company safety and sanitation policies and procedures * Communicate ticket times to Team Members * Keep food orders flowing continuously from the kitchen About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Friendly, warm, and caring demeanor with Team Members * Thinks and acts quickly in a fast-paced, high-volume environment * Ability to use slicers, mixers, grinders, food processors, etc. * Prior experience preferred in a similar food and beverage service and preparation position

SAGE Dining Services is excited to announce an opportunity for a dynamic and enthusiastic Barista/Cashier/Short Order Cook to join our team at a brand-new, state-of-the-art coffee shop on a stunning college campus in Santa Fe, NM. This isn't just another job, it's your chance to be part of something fresh, inspiring, and full of energy from day one. We're seeking a team player who thrives in a fast-paced environment, radiates positivity, and takes pride in delivering exceptional service and quality. If you're passionate about great coffee, delicious food, and creating welcoming experiences, we'd love to have you help us shape this exciting new chapter.. Schedule: * Monday - Friday * 8 a.m. - 4:30 p.m.

415 Lowder Milk Rd Espanola, NM 87532 < Back to search results Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! * Fast hiring process * Flexible part-time or full-time schedule * Growth opportunities * Great team atmosphere and culture Responsibilities * Properly execute all recipe procedures * Prepare a variety of foods with different methods of preparation * Follow company safety and sanitation policies and procedures * Complete assigned prep work to stock and set-up stations About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Friendly, warm, and caring demeanor with Team Members * Thinks and acts quickly in a fast-paced, high-volume environment * Able to use slicers, mixers, grinders, food processors, etc. * No experience necessary