Job Overview
Benefits
Competitive salaries
opportunities for career growth
Hands-on training and learning
Work in an inspiring natural and historic setting
Access to artisan handmade products
Participation in a community-focused workplace
dynamic and supportive team environment
Job Description
Los Poblanos is a distinctive hospitality establishment located in New Mexico, renowned for its blend of historic charm, natural beauty, and modern luxury. It operates as a boutique inn, organic farm, award-winning restaurant, serene spa, and event venue, creating a multifaceted experience for both guests and employees. This company emphasizes community, hospitality, empathy, excellence, respect, and stewardship, which reflect deeply in every aspect of its operations. Los Poblanos' mission to preserve the unique property is evident in the careful attention to every service and product offered, from artisan handmade goods to vibrant tasting rooms in Albuquerque and Santa Fe. Employees... Show More
Job Requirements
- Experience in a kitchen environment
- knowledge of farm-to-fork practices
- ownership and maintenance of appropriate knives
- strong verbal and written communication skills
- ability to work in a high-stress environment
- physical ability to sit, stand, bend, squat, reach, and walk 8 to 10 hours a day
- ability to lift 50 lbs. in short intervals throughout the day
- willingness to work varied schedules including evenings, weekends, and holidays
- organized with strong attention to detail
- self-motivated
- able to work in a team environment
Job Qualifications
- Experience in a kitchen environment
- farm-to-fork background
- knowledge of how to execute service at a high level
- ability to work in a team environment
- strong verbal and written communication skills
- self-motivated and organized
- ability to work under pressure
- attention to detail
- willingness to work varied schedules including evenings, weekends, and holidays
Job Duties
- Be on time and ready to work
- set up the kitchen space daily
- ensure Sani-buckets are set up and maintained throughout the shift and changed before service
- work clean
- upon first arrival, check the prep list to see what final mise en place is required for the shift
- clean workstations before and after shifts and before starting work
- set up of station on time to be ready 30 minutes before the service
- finish any last-minute tasks like picking herbs during this time and be ready for mise en place and station review by the Supervisor
- prepare all dishes to the Chef's specifications and seasoning preference
- taste everything you make before it gets to the plate
- consolidate and label mise en place suitable for the following shift
- fill out and review the prep list for the following day with Lead Sous
- clean all equipment and hoods at the end of the shift
- check out with AM/PM Sous before leaving
- staff meal
- clean food preparation areas, facilities, or equipment
- inspect facilities, equipment, or supplies to ensure conformance to standards
- prepare foods for cooking or serving
- cut cooked or raw foods
- measure ingredients
- mix ingredients
- cook foods
- check the quality of foods or supplies
- arrange food for serving
- serve food or beverages
- assist chefs or caterers with food or drink preparation
Job Location
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