Line Cook AM

Los Poblanos•Los Ranchos de Albuquerque, NM

13h

About The Position

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

Requirements

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

Responsibilities

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