Line Cook

Los Poblanos LP•Los Ranchos de Albuquerque, NM

12d

About The Position

Line Cooks execute à la minute service and maintain an assigned station and its duties. They cook and plate food according to the Chef’s preferences for seasoning and method, working as a team to provide guests with a distinctive dining experience. The role includes preparing the station for service, completing and checking mise en place, maintaining cleanliness and food quality, and completing end-of-shift tasks. The position is available for AM or PM shifts and may be full-time or part-time.

Requirements

Experience in a kitchen environment.
Knowledge of executing service at a high level.
Own and maintain appropriate knives for the job.
Be organized, detail-oriented, self-motivated, and able to work as part of a team.
Have strong verbal and written communication skills and a consistent approach to work.
Be able to work in a high-stress environment.
Be able to sit, stand, bend, squat, reach, and walk for 8 to 10 hours a day.
Be able to grasp, lift, and carry, including lifting 50 pounds in short intervals throughout the day.
Be willing and able to work a varied schedule that includes evenings, weekends, and holidays.

Nice To Haves

A farm-to-fork background.

Responsibilities

Arrive on time and ready to work.
Set up the kitchen space and assigned station, with the station ready 30 minutes before service.
Set up and maintain Sani-buckets throughout the shift and change them before service.
Check the prep list on arrival and complete the required final mise en place.
Keep work areas clean before, during, and after work.
Complete last-minute tasks, attend the station review, and review specials, plating, and food tasting with the Supervisor before service.
Prepare and plate dishes to the Chef’s specifications and seasoning preferences.
Taste food before it is plated.
Consolidate and label usable mise en place with its preparation date, store it appropriately for the next shift, and complete the next day’s prep list for review by the Lead Sous.
Clean equipment and hoods at the end of the shift.
Check out with the AM or PM Sous before leaving.
Participate in staff meal.
Prepare, measure, mix, cook, inspect, arrange, and serve food or beverages; maintain and inspect food preparation areas, facilities, equipment, and supplies; and assist chefs or caterers with food or drink preparation.