Line Cook

Los Poblanos•Los Ranchos de Albuquerque, NM

19d

About The Position

The Line Cook executes à la minute service at an assigned kitchen station, cooking and plating food according to the Chef’s specifications for seasoning and method. The role works collaboratively to provide guests with a distinctive dining experience. The position reports to the Shift Sous Chef and may be scheduled for an AM or PM shift. It is listed as full-time or part-time and non-exempt.

Requirements

Experience in a kitchen environment and a farm-to-fork background.
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 in a team environment.
Have strong verbal and written communication skills and demonstrate a desire for consistency.
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, including evenings, weekends, and holidays.

Responsibilities

Arrive on time and ready to work.
Set up the kitchen space daily and maintain Sani-buckets throughout the shift, changing them before service.
Keep the work area clean and clean workstations before and after shifts and before beginning work.
Review the prep list upon arrival to identify the final mise en place required for the shift.
Set up the assigned station in time to be ready 30 minutes before service.
Complete last-minute tasks, including picking herbs, and prepare for the Supervisor’s mise en place and station review.
Review specials, plating, and food tasting at the station with the Supervisor before service begins.
Prepare dishes to the Chef’s specifications and seasoning preferences, and taste food before it is plated.
Consolidate suitable mise en place for the following shift, label and date it, and place it in the appropriate location for first use.
Complete the following day’s prep list and have it reviewed by the Lead Sous.
Clean equipment and hoods at the end of the shift.
Check out with the AM/PM Sous before leaving.
Participate in staff meal duties.
Clean food preparation areas, facilities, or equipment; inspect facilities, equipment, or supplies for conformance to standards; prepare foods for cooking or serving; cut cooked or raw foods; measure and mix ingredients; cook foods; check food or supply quality; arrange food for serving; serve food or beverages; and assist chefs or caterers with food or drink preparation.