Line Cook

Heritage Hotels & Resorts•Las Cruces, NM

21d

About The Position

Heritage Hotels & Resorts is seeking a Line Cook to prepare and cook menu items according to recipes, standards, and presentation guidelines. The Line Cook helps deliver a consistent guest experience through careful execution, timing, and attention to detail while maintaining high culinary standards and supporting a strong kitchen team. The position includes maintaining a clean and organized workstation; following food-handling, storage, sanitation, safety, and security procedures; communicating with kitchen team members; monitoring food quality, portioning, and consistency; and assisting with station setup, breakdown, and daily preparation. The Line Cook also supports inventory management by labeling, rotating, and storing ingredients, completes assigned opening, closing, and side-work duties, and performs other related duties as assigned. Flexible availability is required, including nights, weekends, and holidays.

Requirements

High school diploma or equivalent.
At least 6 months of cooking experience, or an equivalent combination of education and experience.
Basic knowledge of cooking techniques, knife skills, and food safety practices.
Ability to work in a fast-paced, high-pressure environment.
Strong attention to detail and commitment to quality.
Ability to stand for extended periods and perform repetitive tasks.
Current New Mexico Food Handler Certification.
Ability to lift, push, pull, and carry 30+ pounds.
Flexible availability, including nights, weekends, and holidays.

Responsibilities

Prepare and cook menu items according to recipes, standards, and presentation guidelines.
Maintain a clean, organized, and efficient workstation throughout service.
Ensure proper food handling, storage, and sanitation in compliance with health and safety regulations.
Communicate effectively with kitchen team members to support smooth service flow.
Monitor food quality, portioning, and consistency across dishes.
Assist with station setup, breakdown, and daily prep as needed.
Follow direction from chefs and kitchen leadership while maintaining a sense of urgency.
Support inventory management by properly labeling, rotating, and storing ingredients.
Follow company safety and security policies and procedures.
Perform assigned opening, closing, and side-work duties.
Perform other related duties as assigned.