Line Cook

Workstream; Roswell (NM); On-site; USD 30,000 - 38,000; Full time

Job summary

Join Workstream in Roswell, New Mexico, as a Kitchen Staff member. You will be responsible for preparing and cooking a variety of food items, ensuring all safety procedures are followed. The role requires heavy lifting, communication with team members, and a commitment to cleanliness.

The ideal candidate should have good cooking skills, be able to work in a fast-paced environment, and withstand high temperatures. Safety and teamwork are a priority, making it essential to adhere to all company standards.

Qualifications

• Must have basic cooking skills and understanding of food safety.
• Ability to read and follow instructions is essential.
• Must handle equipment safely and with care.

Responsibilities

• Prepare and cook food items according to company standards.
• Maintain cleanliness and order in the kitchen.
• Handle various kitchen equipment and tools safely.

Skills

Cooking skills

Ability to lift weights up to 75lbs

Communication skills

Tools

Various cooking equipment

Stainless steel/wooden countertops

Job description

#Roswell

ESSENTIAL DUTIES

• Grill, sauté, broil, cut Prime Rib, set and present plates, use fryer, cut meat.
• Carry miscellaneous weights up to 75lbs.
• Extensive cleaning from ceiling to floor is mandatory.
• Read and write as well as verbally communicate.

PHYSICAL FUNCTIONS

Adjust, bend, break, carve, clean, clear, close, connect, control, cut, dial, fasten, finish, fold, gather, guide, handle, hear, hold, insert, lift, load, lock, maintain, make, mix, open, place, polish, position, pour, print, pull, push, remove, scrape, secure, separate, sort, speak, switch, tighten, transport, turn, unload, weigh, write.

MENTAL FUNCTIONS

Advise, calculate, classify, compare, coordinate, detect, estimate, evaluate, influence, inspect, instruct, interpret, measure, observe, organize, plan, read, record, select, sort, supervise, verify.

METHODS, TECHNIQUES, PROCEDURES

• Grill: Read ticket, make sandwiches, place various food items on grill, and then grill them, interact in very close quarters.
• Sauté: Read ticket, sauté (pan cook) various items.
• Broil: Select correct items, broil various items to correct temperature, place item onto plate, read tickets, stock various items, interact in very close quarters.
• Cut Prime Rib: Read ticket and select correct temperature of Prime Rib. Remove and place Prime Rib on cutting area, slice proper size, weigh and replace Prime. Place cut piece on plate. Interact in very close quarters.
• Set and Present Plates: Read ticket, select correct plate size, organize plates, check order, check ticket times, interact in very close quarters.
• Fry: Read ticket, select breading, select and fry various items. Place in fryer basket, select times for items on computerized fryer, remove items from basket, place in warmer, then organize and place on appropriate place. Interact in very close quarters.
• Preparation for all food items according to company policy and procedure.

OUTPUT

Daily tasks in each area have their own certain time limit. Expected outcome is above satisfactory according to manager's judgment. Unsatisfactory outcome results in written and/or oral warning. Continued unsatisfactory outcome may result in termination.

EQUIPMENT, AIDS, TOOLS, MATERIALS

• Work surface: Any where from 3ft x 3ft, to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors.
• Controls: knobs, levers toggles, that reach from head to toe.
• Equipment: Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts, IE: mixers, blenders, slicers, food processors, etc.
• Materials: Various foods. Some chemicals for cleaning.
• Aids: Various pots and pans, carts, utensils scales, back support belts available.

WORKING CONDITIONS

• 70 to 110 degrees indoor/outdoor, humid and wet
• Medium to high noise level
• Possibility of cuts, bruises, burns, infections, shock, explosions and slips and falls
• Exposed to odors, gases, fumes
• Bright light level
• Ventilation moderate to low
• Radiation (microwave)
• Cramped spaces

SUPERVISION CONTROL

Workers are responsible for all assigned work done in all areas. Reports to the General Manager. Assistant manager, Kitchen manager, Corporate Management and Owners.