Please send resume
Duties include
Working under direction of the Kitchen Manager
Communicating daily with Kitchen Manager regarding menu, ingredients, schedule, and job assignments
Ensuring storage, food prep, and cooking are in compliance with food safety and cleanliness standards
Meeting requirements for portion, plating, consistent quality, and timeliness of food orders
Preparing dishes based on the menus and recipes provided for daily and special events
Preventing food waste and spoilage
Supporting the wait staff/concessions team as needed with delivery of food
Ensuring the kitchen appliances, tools, and serving dishes are clean and orderly prior to end of shift
Following up with Kitchen Manager to resolve issues in a professional and timely manner
Other duties as assigned
Job Requirements:
● Ability and willingness to work flexible hours (weekends, holidays, and late nights)
● Ability to multi-task
● Ability to work on your feet for eight hours or more
● Ability to frequently lift/push/reach for/carry 20+ pounds
Excellent communication skills to maintain a positive and professional approach with coworkers and guests
● Current New Mexico Food Handler Certification & ServSafe Alcohol Certification
● Knowledge of Restaurant Point of Sale systems a plus
● 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining experience are preferred
● High school diploma or equivalent experience/training
● Attendance at all required training sessions and meetings