Seasonal Line Cook — Remote Luxury Lodge

Turner Ranch Outfitting; Raton (NM); On-site; USD 25,000 - 39,000; Part time

Benefits offered by this job

Employee Assistance Program

Competitive wages with gratuities

Access to amenities and outdoor advent

Live and work in remote luxury setting

Job summary

Turner Ranch Outfitting at Vermejo's Costilla Lodge in New Mexico seeks a Line Cook for the Spring 2027 season. You will prepare and present high-quality meals in a remote luxury setting, under the guidance of the Executive Chef and Sous Chefs, supporting daily culinary operations and maintaining exceptional standards of food quality, presentation, and sanitation.

This hands-on role requires strong culinary skills and the ability to work independently or with a small team to deliver personalized

Qualifications

• Minimum of two to three years of professional cooking experience in a restaurant, lodge, or hospitality environment.
• Strong knowledge of food preparation techniques, kitchen equipment, and proper knife handling.
• Working knowledge of food safety, sanitation standards, and applicable health codes.
• Ability to follow recipes, maintain consistent food quality, and work independently or collaboratively in a fast-paced kitchen environment.
• Strong communication, organizational, and time-management skills.
• Flexibility to work various shifts, including evenings, weekends, holidays, and extended hours as operational needs require.
• If position requires operation of vehicles, and you’ll need to possess a valid driver’s license or be able to obtain one within 30 days of employment.
• Your driving record will need to meet the standards and requirements of the Company and the Company’s insurance provider.
• You’ll need to present documentation establishing both identity and employment authorization within three days of hire pursuant to federal law.

Responsibilities

• Preparing and cooking menu items in accordance with approved recipes, preparation guidelines, and presentation standards.
• Executing assigned cooking stations efficiently while maintaining consistent food quality, appropriate temperatures, and timely meal service.
• Completing daily food preparation, including washing, chopping, peeling, portioning, weighing, and measuring ingredients.
• Ensuring the proper preparation, portioning, cooking, and presentation of dishes consistent with Vermejo's luxury hospitality standards.
• Monitoring food quality during preparation and service, including checking cooking temperatures and adjusting preparation techniques as needed.
• Preparing meals that accommodate guest dietary restrictions, food allergies, and special requests while following established food safety procedures.
• Operating kitchen equipment, including ovens, stoves, grills, microwaves, fryers, and other culinary tools safely and efficiently.
• Maintaining clean, organized, and sanitary kitchen workstations, equipment, and storage areas.
• Assisting with inventory management, proper food storage, labeling, stock rotation, and minimizing food waste.
• Completing daily kitchen setup, breakdown, cleaning, and sanitation responsibilities.
• Communicating and collaborating with culinary team members to ensure efficient workflow, timely service, and exceptional guest experiences.
• Demonstrating the ability to independently execute assigned menu items while maintaining established quality and service standards.
• Supporting special dining experiences, guest requests, and additional culinary preparation as needed.
• Following all applicable Company and Reserve policies, food safety standards, and kitchen procedures.
• Performing other duties as assigned.

Skills

Cooking experience

Food safety

Knife handling

Time management

Teamwork

Driver’s license

Identity documents

Education

High school diploma or GED

Culinary degree

Job description

Turner Ranch Outfitting at Vermejo's Costilla Lodge in New Mexico seeks a Line Cook for the Spring 2027 season. You will prepare and present high-quality meals in a remote luxury setting, under the guidance of the Executive Chef and Sous Chefs, supporting daily culinary operations and maintaining exceptional standards of food quality, presentation, and sanitation.

This hands-on role requires strong culinary skills and the ability to work independently or with a small team to deliver personalized