Salary Confidential
Position range in Santa Fe MSA $13.92 - $17.64 Per hour
PM Line Cook
The Club at Las Campanas
Occupation: Cooks, Restaurant
Location: SANTA FE, NM - 87506
Positions available: 1
Job #: 948456
Source: New Mexico Jobs
Posted: 5/9/2025
Updated: 5/12/2025
Expires: 6/8/2025
Web Site: New Mexico Jobs
Onsite / Remote: Work onsite all of the time
Job Type: Regular, Part Time (Less than 30 Hours), Permanent Employment
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Job Requirements and Properties
Help for Job Requirements and Properties. Opens a new window.
HS
1
18
Job Description Help for Job Description. Opens a new window.
Job Description
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Execute all prep and service as related to Restaurant and Outlet needs and/or Banquets. We are looking for someone that can work the PM shift.
Primary Responsibilities:
Clearly displays time management, organizational skills, and cleanliness.
Prepare and cooks all menu items according to standard recipes and as specified, to ensure consistency of product during service and prep times.
Assists with ordering.
Assists with supervision of kitchen operations.
Excellence in food handling, storage and execution.
Take inventory of all items necessary for station and determine those items that need to be prepared.
Set up stations 15 minutes prior to service time.
Use recipe cards when making any item.
Check with supervisor for menu changes.
Visually inspect and select food items of the highest quality in the preparation of all menu items.
Assist in the storage and rotation of product.
Keep storage and work areas and equipment and machinery, including refrigerators, clean and in accordance with food safety and sanitation standards.
Perform necessary opening or closing shift procedures as outlined by supervisor.
Clean all equipment used immediately following use and general cleaning.
Follow Executive Chef, Executive Sous Chef, Banquet and Events Chef and Sous Chef's directives, Lead Cook directives.
Perform other duties such as moving supplies and equipment, cleaning up spills, etc., as requested, to ensure a safe working environment.
Attend all kitchen employee meetings.
Assists in preparation of all food items deem necessary in the culinary department.
Note: Other duties as assigned by supervisor or management.
Relationships:
Internal: All Food & Beverage: To ensure fast, accurate, and quality performance.
External: Members/Guests: To provide excellent service.
Qualifications:
Experience /Education: A minimum of three to five years culinary experience required. High School diploma or equivalent preferred.
Certification and/or License Requirement: Food services permit as required by local or state government agency and/or other F&B certification as required by The Club at Las Campanas.
Skills & Abilities:
Capacity to execute all duties prior to and during service, with minimal assistance.
Exceptional knife skills.
Comprehensive knowledge of food preparation, holding, and storage.
Must be able to exchange accurate information with other cooks.
Attention to detail.
Planning and organizational ability.
Must be able to converse with membership to provide great customer service.
Ability to make hot sauces.
Properly cook meat, seafood, vegetables, and wide range of ingredients.
Develop menu items.
Ability to work independently and create food items.
Ability to work any section of the line at any time, including Broiler, Saute, Fryer, Pastry, and Pantry.
Ability to comprehend and carry out instructions.
Multi-task in a fast-paced environment.
Maintain professional appearance at all time.
Able to work flexible schedule up to and including nights, weekends, and holidays.
Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Basic food preparation, holding, and storage.
Make cold sauces/dressings.
Plate desserts.
Cooking techniques needed.
Must be able to fry, grill, bake poach, steam
Working Conditions:
It is required to work days and/or nights, weekends and holidays.
It is required to work in fast paced environment.
Physical/Cognitive Activities:
Line Cook
This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.
Must be able to remain in stationary position for prolonged periods of time in a confined space.
Use and work with sharp objects and other kitchen utensils and equipment.
Must be able to move extremely hot pots and/or pans.
Able to detect and work around flammable materials
Exposed to and use toxic chemicals.
Exposed to electrical current.
Exposed to hot and cold temperatures.
Must be able to observe conditions and surroundings.
Constantly positions self to access kitchen items, including under the counters and on top of shelves that can weigh up to 50 pounds.
Frequently move goods on a hand cart weighing up to 200 pounds.
Organizational Structure:
Reports to: Lead Cook, Executive Sous Chef
Subordinates: N/A
Job title also known as: Cook
This essential job function is a general representation of the duties and responsibilities commonly found in The Club at Las Campanas Inc. for this type of position; it may be modified based upon business necessity.
Help for Employer Information. Opens a new window.
Position range in Santa Fe MSA $13.92 - $17.64 Per hour
PM Line Cook
The Club at Las Campanas
Occupation: Cooks, Restaurant
Location: SANTA FE, NM - 87506
Positions available: 1
Job #: 948456
Source: New Mexico Jobs
Posted: 5/9/2025
Updated: 5/12/2025
Expires: 6/8/2025
Web Site: New Mexico Jobs
Onsite / Remote: Work onsite all of the time
Job Type: Regular, Part Time (Less than 30 Hours), Permanent Employment
Job Requirements and Properties Help for Job Requirements and Properties. Opens a new window.
Job Requirements and Properties
Help for Job Requirements and Properties. Opens a new window.
HS
1
18
Job Description Help for Job Description. Opens a new window.
Job Description
Help for Job Description. Opens a new window.
Execute all prep and service as related to Restaurant and Outlet needs and/or Banquets. We are looking for someone that can work the PM shift.
Primary Responsibilities:
Clearly displays time management, organizational skills, and cleanliness.
Prepare and cooks all menu items according to standard recipes and as specified, to ensure consistency of product during service and prep times.
Assists with ordering.
Assists with supervision of kitchen operations.
Excellence in food handling, storage and execution.
Take inventory of all items necessary for station and determine those items that need to be prepared.
Set up stations 15 minutes prior to service time.
Use recipe cards when making any item.
Check with supervisor for menu changes.
Visually inspect and select food items of the highest quality in the preparation of all menu items.
Assist in the storage and rotation of product.
Keep storage and work areas and equipment and machinery, including refrigerators, clean and in accordance with food safety and sanitation standards.
Perform necessary opening or closing shift procedures as outlined by supervisor.
Clean all equipment used immediately following use and general cleaning.
Follow Executive Chef, Executive Sous Chef, Banquet and Events Chef and Sous Chef's directives, Lead Cook directives.
Perform other duties such as moving supplies and equipment, cleaning up spills, etc., as requested, to ensure a safe working environment.
Attend all kitchen employee meetings.
Assists in preparation of all food items deem necessary in the culinary department.
Note: Other duties as assigned by supervisor or management.
Relationships:
Internal: All Food & Beverage: To ensure fast, accurate, and quality performance.
External: Members/Guests: To provide excellent service.
Qualifications:
Experience /Education: A minimum of three to five years culinary experience required. High School diploma or equivalent preferred.
Certification and/or License Requirement: Food services permit as required by local or state government agency and/or other F&B certification as required by The Club at Las Campanas.
Skills & Abilities:
Capacity to execute all duties prior to and during service, with minimal assistance.
Exceptional knife skills.
Comprehensive knowledge of food preparation, holding, and storage.
Must be able to exchange accurate information with other cooks.
Attention to detail.
Planning and organizational ability.
Must be able to converse with membership to provide great customer service.
Ability to make hot sauces.
Properly cook meat, seafood, vegetables, and wide range of ingredients.
Develop menu items.
Ability to work independently and create food items.
Ability to work any section of the line at any time, including Broiler, Saute, Fryer, Pastry, and Pantry.
Ability to comprehend and carry out instructions.
Multi-task in a fast-paced environment.
Maintain professional appearance at all time.
Able to work flexible schedule up to and including nights, weekends, and holidays.
Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Basic food preparation, holding, and storage.
Make cold sauces/dressings.
Plate desserts.
Cooking techniques needed.
Must be able to fry, grill, bake poach, steam
Working Conditions:
It is required to work days and/or nights, weekends and holidays.
It is required to work in fast paced environment.
Physical/Cognitive Activities:
Line Cook
This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.
Must be able to remain in stationary position for prolonged periods of time in a confined space.
Use and work with sharp objects and other kitchen utensils and equipment.
Must be able to move extremely hot pots and/or pans.
Able to detect and work around flammable materials
Exposed to and use toxic chemicals.
Exposed to electrical current.
Exposed to hot and cold temperatures.
Must be able to observe conditions and surroundings.
Constantly positions self to access kitchen items, including under the counters and on top of shelves that can weigh up to 50 pounds.
Frequently move goods on a hand cart weighing up to 200 pounds.
Organizational Structure:
Reports to: Lead Cook, Executive Sous Chef
Subordinates: N/A
Job title also known as: Cook
This essential job function is a general representation of the duties and responsibilities commonly found in The Club at Las Campanas Inc. for this type of position; it may be modified based upon business necessity.
Help for Employer Information. Opens a new window.
Job ID: 477245815
Originally Posted on: 5/15/2025
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