Line Cook

Workstream; Ruidoso (NM); On-site; USD 30,000 - 40,000; Full time

Job summary

Workstream in Ruidoso, New Mexico is seeking kitchen staff to perform essential cooking duties such as grilling, sautéing, and preparing food items. The role requires lifting weights up to 75lbs and involves extensive cleaning responsibilities. Applicants must be able to follow instructions from supervisors and maintain a high standard of work.

Working conditions involve moderate to high noise levels and exposure to heat. Suitable candidates should be prepared for physical work in a fast-paced environment.

Qualifications

• Ability to grill, sauté, broil, and prepare various food items.
• Capable of carrying weights up to 75lbs.
• Extensive cleaning duties required from ceiling to floor.
• Must be able to read and write, as well as communicate verbally.

Responsibilities

• Prepare and cook food items on the grill and fryer.
• Maintain cleanliness in the kitchen area.
• Follow instructions from the General Manager and other supervisors.

Job description

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.