Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $15.75 - $20.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Medical
Dental
Vision
401k with employer match
Employee assistance program
Paid sick time
Paid Time Off
ongoing training
growth opportunities
competitive compensation
Discounted employee lunch
Free holiday meals
Employee Appreciation Lunches
Recognition awards
Free springs access
Spa treatment discounts
Restaurant Discounts
Gift shop discounts
Discounted lodging
Job Description
Ojo Santa Fe Spa Resort is a luxurious destination nestled in the serene and picturesque landscape of Santa Fe, New Mexico. This renowned resort is celebrated for its spring-fed waters, which offer guests a unique wellness experience rooted in relaxation and healing. Unlike your typical resort, Ojo Santa Fe Spa Resort provides a tranquil retreat featuring a variety of accommodations, including spacious rooms, elegant suites, and charming casitas, all designed to immerse visitors in comfort and natural beauty. The resort emphasizes gracious hospitality and a commitment to creating exceptional experiences not only for guests but also for its employees, fostering a culture built on authenticity, diversity, excellence, gratitude, happiness, integrity, mindfulness, respect, and teamwork. Employees at Ojo Santa Fe Spa Resort are part of a mission-driven organization dedicated to stewarding and sharing sacred springs while upholding high standards of service and care.
We are currently seeking a Lead Line Cook to join our diverse and inclusive team at the Blue Heron kitchen. This role is pivotal in supporting and coordinating all Food & Beverage Back of House (F&B BOH) team members during shifts, ensuring seamless integration and collaboration with Front of House (F&B FOH) staff and various other departments within the resort. The Lead Line Cook is responsible for assisting in meal preparation across all kitchen operations, including bulk preparation, line service, sanitation, storage, and organizational tasks. Accountable for completing necessary work to consistently provide our guests with quality food experiences, the Lead Line Cook embodies the core values of Ojo Caliente Holdings, Inc., committing to accountability, authenticity, diversity, excellence, gratitude, happiness, integrity, mindfulness, respect, and teamwork. This leadership position requires a balance of culinary expertise, team management, and a passion for delivering superior guest experiences in a dynamic and supportive workplace environment. Join us and become part of an organization that values your skills and encourages your growth while contributing to a unique destination that blends natural beauty with exceptional hospitality.
We are currently seeking a Lead Line Cook to join our diverse and inclusive team at the Blue Heron kitchen. This role is pivotal in supporting and coordinating all Food & Beverage Back of House (F&B BOH) team members during shifts, ensuring seamless integration and collaboration with Front of House (F&B FOH) staff and various other departments within the resort. The Lead Line Cook is responsible for assisting in meal preparation across all kitchen operations, including bulk preparation, line service, sanitation, storage, and organizational tasks. Accountable for completing necessary work to consistently provide our guests with quality food experiences, the Lead Line Cook embodies the core values of Ojo Caliente Holdings, Inc., committing to accountability, authenticity, diversity, excellence, gratitude, happiness, integrity, mindfulness, respect, and teamwork. This leadership position requires a balance of culinary expertise, team management, and a passion for delivering superior guest experiences in a dynamic and supportive workplace environment. Join us and become part of an organization that values your skills and encourages your growth while contributing to a unique destination that blends natural beauty with exceptional hospitality.
Job Requirements
- Advanced understanding of food preparation for both a la carte restaurant service and catered banquet services
- knife skills advanced to the point of being able to instruct other team members in both capability and safety
- a sense of urgency in fulfilling guest needs tempered by mindfulness necessary to provide a guest experience that meets standards of quality and excellence
- consistent punctuality and reliability
- demonstrated flexibility adaptability and willingness to assist where needed in support of team and business needs
- ability to work in an environment with frequent exposure to heat steam and noise
- ability to stand for extended periods up to eight or more hours and to sit reach lift bend kneel stoop climb push and pull items weighing up to 50 pounds
- valid New Mexico Food Handler Card as required for employees who handle food utensils or food-contact surfaces
- ability to work a flexible schedule including days nights weekends and holidays
- ability to perform tasks requiring manual dexterity auditory focus and visual attention
Job Qualifications
- Advanced understanding of food preparation for a la carte and banquet services
- advanced knife skills including ability to instruct others
- strong sense of urgency balanced with mindfulness for quality guest experience
- consistent punctuality and reliability
- demonstrated flexibility adaptability and willingness to assist team
- valid New Mexico Food Handler Card
- ability to work flexible schedule including days nights weekends and holidays
- ability to perform tasks requiring manual dexterity auditory focus and visual attention
Job Duties
- Model promote and train core values to F&B BOH team
- provide clear guidance and expectations to F&B BOH team members
- ensure team members have tools resources and support needed
- maintain a safe and stable kitchen environment
- support training and development of F&B BOH team members
- complete tasks at any kitchen station as required
- coordinate preparation timing and execution for banquets and special events
- monitor product freshness and facilitate rotation
- ensure compliance with food safety sanitation and health regulations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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