Line Cook

Prepare and cook menu items according to recipes, standards, and presentation guidelines while maintaining a clean, organized, and efficient workstation. Ensure proper food handling, storage, and sanitation in compliance with health and safety regulations, and monitor food quality, portioning, and consistency across all dishes. Communicate effectively with kitchen team members to ensure smooth service flow, assist with station setup, breakdown, and daily prep, and support inventory management by properly labeling, rotating, and storing ingredients. Perform opening, closing, and side work duties as assigned, following direction from chefs and kitchen leadership while maintaining a sense of urgency. Requires current New Mexico Food Handler Certification, ability to stand for extended periods, and flexible availability including nights, weekends, and holidays.