Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium
Line Cook (Wolf and Roadrunner) at The Clyde Hotel
Santa Fe, New Mexico, United States -
Full Time

Start Date

Immediate

Expiry Date

11 Jun, 26

Salary

18.0

Posted On

13 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Cooking, Sanitation Regulation Compliance, Safety Standards Compliance, Verbal Communication, Multitasking, Butchering, Sauce Preparation

Industry

Hospitality

Description
Description WORK, THRIVE, AND ENJOY LIFE WITH Wolf and Roadrunner We offer a work environment that is focused on the employee experience in a new, fast paced, fun atmosphere. Full or Part-time Hourly Position ranging from $16.00-$18.00 plus benefits. Located in Santa Fe, NM at the Hotel St. Francis. Typical shift is 4PM-11PM Essential Duties and Functions/Responsibilities/Tasks: 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. 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. Requirements Current New Mexico Food Handler Certification required. 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. High school diploma or equivalent experience/training. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans.Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer.
Responsibilities
The Line Cook will work under the direction of the Executive Chef or Sous Chef, maintaining a professional approach with guests and coworkers while complying with all sanitation and safety regulations. Essential duties include preparing food items such as chopping vegetables and butchering meat, and cooking menu items to ensure timely, high-quality service.