Line Cook - PM

Los Poblanos LP•Los Ranchos de Albuquerque, NM

19h•Onsite

About The Position

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

Experience in a kitchen environment
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
Self-motivated and able to work in a team environment
Strong verbal and written communication skills
Consistently demonstrate the desire to be consistent
Able to work in a high-stress environment
Able to sit, stand, bend, squat, reach and walk 8 to 10 hours a day
Able to grasp, lift, carry
Able to lift 50 lbs. in short intervals throughout the day
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
Prepare all dishes to the Chef’s specifications and seasoning preference
Taste everything you make before it gets to the plate
Consolidate any mise en place that is suitable for use the following shift with the label and date it was made, and then placed in the appropriate location to be used first
Fill out and review the prep list for the following day with the PM Sous
Clean all equipment and hoods at the end of shift
Check out with PM Sous before you may leave
Prepare foods for cooking or serving
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