Job Description

Essential Duties:

• Work under direction of Executive Chef or Sous Chef.
• Maintain high level of positive and professional approach with coworkers and guests.
• Comply with nutrition and sanitation regulations and safety standards at all times.
• Set up /breakdown and stock stations with all necessary supplies.
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
• Cook menu items in collaboration with other kitchen team members.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.

Benefits:

• Part-time employees receive: Dental, Vision and 401k!
• Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness & 401k!

HC3

• Current New Mexico Food Handler Certification.
• Ability to work on your feet in humid kitchen environment for eight hours or more.
• Must be able to lift/push/reach for/carry 30+ pounds frequently.
• Excellent verbal communication and ability to multitask.
• 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining cook experience preferred.

Compensation details: 17-21 Hourly Wage

PI397f5d4899c4-30492-34470789

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