Cook Jobs in Los Alamos, NM

Flynn Group, founded by Greg Flynn started its journey with the acquisition of 8 Applebee's in 1999. Over the next two decades we grew by building new stores and acquiring other franchise operators to become the largest Applebee's franchisee in the world. This strong foundation is what allowed Flynn Group to expand into other brands, countries, and industries. We have over 460 Applebee's restaurants in 24 states. Flynn Applebee's is one of seven premier brands of Flynn Group, which has grown to be the largest franchise operator in the world. Flynn owns and operates a diversified portfolio of restaurants in iconic, world class brands across diverse segments, including Applebee's, Arby's, Panera Bread, Pizza Hut, Taco Bell, Wendy's and Planet Fitness. Our primary mission is to be the premier operator within each of these brands. We will achieve this by focusing on our core values; Care Genuinely for People, Play like a Champion, and Win as One. Job Description **Fun. Flexibility. Growth.** Are you looking for a fun and exciting environment, flexible work schedule, or an opportunity for growth? Blending all these together is the difference between a good job and a great career. At Applebee's you will discover a balance between work life and personal life, as well amazing benefits for your health, future, family, and happiness. As an Applebee's Cook, you will make our amazing menu items worth coming back for. You must be a great communicator and be able to work as part of a team in a fast-paced environment. You will work hard but have a great time doing it! You must be at least 16 years old, be able to effectively communicate with others, and be committed to making an impact. We offer competitive wages, Daily Pay*, flexible work schedules, healthcare benefits, meal discounts, and a great career path. *Daily Pay is not available in California **The health, safety and well-being of our employees is our top priority.** Physical Standards: Must have ability to remain stationary and exert well-paced mobility for long periods of up to four (4) hours in length. Must be able to safely reach, bend, stoop and frequently lift up to 50 pounds. Work frequently in a hot and damp environment. Must be able to speak clearly and listen attentively to employees and dining room staff. Possession of finger and hand dexterity for using small tools and equipment. Ability to wear protective hand coverings through entire shift. Ability to work with disinfectant cleaning supplies throughout entire shift. Ability to wear protective face coverings and/or masks through entire shift. Ability to frequently wash hands with disinfecting soap throughout shift. **For a copy of Flynn Group's Workplace Privacy Notice, please visit** ************************************* **Flynn Applebee's is an equal opportunity employer** Flynn Group is an equal opportunity employer. We are committed to creating a diverse and inclusive workforce and providing reasonable accommodations/adjustments for individuals with disabilities. If you require any accommodation or adjustments throughout the application process, please let us know. We look forward to reviewing your application and potentially welcoming you to our premier team!

Full-time Description WORK, PLAY, & ENJOY LIFE WITH HERITAGE Heritage Companies embodies the culture, spirit, and traditions of New Mexico, while offering a work environment that is focused on the overall employee experience. All employees will experience the exciting perks that only Heritage Companies can provide; including growth opportunities across our companies, generous discounts on hotel room rates, spa, and food at all of our restaurants in the portfolio across the wonderful state of New Mexico! Full-time Hourly Position ranging from $17.00-$21.00 DOE benefits. Located in Santa Fe, NM working out of Luminaria Restaurant at Inn & Spa at Loretto. Essential Duties: 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. Set up /breakdown and stock stations with all necessary supplies. 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. Benefits: Part-time employees receive: Dental, Vision and 401k! Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness & 401k! Requirements Current New Mexico Food Handler Certification. 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. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. Salary Description $17-$21 Hourly

Settled more than 150 years ago by Bishop Jean Baptiste Lamy, this iconic Santa Fe landmark is steeped in history and has undergone a sensitive restoration to preserve its distinctive Southwestern heritage for the next generation. Guests can explore our vibrant culture of discovery and expression through nature-driven adventures, visual arts, ancient healing arts, culinary arts, and the art of gathering. Job Description Step into the realm of culinary excellence as a key player in our kitchen brigade. Whether you're a savant with savory delights or a lover of sweet symphonies, embrace the opportunity to showcase your culinary prowess. As a Culinary Artisan, you play an integral role in curating an unforgettable dining experience, leaving an indelible mark on the palates of our patrons. Work all positions and works independently in the kitchen, including pantry and banquet positions, as needed with business demands. Also, assist other team members with ongoing mentorship and training development as well as daily prep and technique guidance needs. Works and assists the chef with speciality dinners and functions with minimal supervision. Develops daily features and special menus with the guidance and approval of the chef, keeping in mind the theme of the cuisine for the outlet. Assists with all food requisitions and ordering needs with the chef's guidance and approval for cog budgeting. Leads and manages service in the absence of the chef. Qualifications Formal training or education in culinary arts, with a focus on pastry and baking techniques. One year Cook II level or previous Cook I experience. Strong focus on precision and detail to ensure consistency and high-quality presentation of all items. Additional Information Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. Juniper Bishops Employment LLC is an Equal Opportunity Employer, M/F/D/V. Juniper Bishops Employment LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Juniper Bishops Employment LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job Details NM - Santa Fe CC - Santa Fe, NM $17.00 - $18.00 HourlyDescription The Cook position is essential to our production kitchen, responsible for preparing and serving food in accordance with daily menu and recipe standards. This role involves a variety of tasks related to food preparation and kitchen maintenance. There are opportunities to learn culinary skills and advance your career. We are a supportive team that values respect and collaboration. The ideal candidate enjoys working with students and educators and prioritizes superior customer service. Essential Responsibilities: Ensure food safety standards are followed at all times. Cook and prep food accurately based on recipes and specifications provided by the Chef/Genuine Foods. Coordinate with team members to ensure all food is prepared on time for service. Maintain a clean working environment and assist the team with additional cleaning duties. Keep area stocked and organized. Perform any additional duties as assigned. Qualifications Qualifications: Must be flexible and team-oriented. At least 1 year of line cook or culinary experience. Positive attitude, strong work ethic, and level-headedness. Punctual and able to adhere to the time and attendance policy. Ability to climb stairs and lift up to 50 lbs. Interest in and commitment to Genuine Foods' mission to use food to enhance students' minds, bodies, and happiness. Must be able to work in a school environment. Job Type: Full-time Benefits and Perks: Paid Time Off Holiday pay Medical, dental, and vision benefits Career growth opportunities Genuine Values: Trustworthiness: Integrity, transparency, reliability, consistency, and delivery excellence. Personal Accountability: Ownership in solving problems, no excuses, learning from mistakes, and financial stewardship without sacrificing quality. People First: Human-centered solutions, teamwork, hospitality, empathy, and cultural responsiveness. Entrepreneurial: Adaptable, nimble, willing to go the extra mile, responsive, and encouraged to try new things. Genuine: Commitment to real, tasty, scratch-cooked healthy food, authentic interactions, honesty, positivity, and professionalism.

Part-time Description The primary mission of the Pizza Cook is to follow established methods and procedures performing exact recipe production per Bosque Brewing standards. Their primary responsibility is to adhere to safe working practices at all times, prep raw materials, ensure that instructions for ingredients and processes are followed to ensure orders are completed correctly and efficiently. Essential Functions & Responsibilities: Enthusiastically represent the Bosque Brewing Co. brand, beverages, and company values by engaging in positive gestures of respect, courtesy and kindness to internal and external guests consistent with Bosque Brewing Co. values and expectations. Display a sense of urgency and attention to detail by anticipating the guests' needs and responding appropriately. Maintain a clean, friendly and welcoming environment, specifically responsible for maintaining cleanliness and properly stocked items in the back-of-house (BOH) of the taproom/restaurant, including office (common coworker areas), and storage areas, as assigned. Demonstrate a thorough understanding of sanitation procedures and consistently apply such. Constantly meet sanitation standards and practices to ensure the federal, state, and locale regulations are being followed. Performs daily prep, dough making, and/or food production by operating a variety of kitchen equipment; measures and mixes ingredients, washes, peels, cuts and dices products while ensuring the highest safety standards. Complete all assigned prep work and/or assigned par-levels of backup stock. May assist in receiving deliveries and stores food in proper areas. Properly identify and store products, taking an active role in quality control of all food items. Maintain knowledge of all product/inventory in freezers and coolers, and assists in ensuring that all product/inventory are properly rotated to maintain freshness. Produce food orders in a timely, neat and organized manner according to the needs of the guest. Develop and maintain up-to-date knowledge about the menu offerings. Follow recipe and/or product directions for preparing, seasoning, cooking, and plating food items. Follow approved methods of product preparation to ensure consistency as well as quality to fully execute the items offered on the menu. Actively controls product costs by ensuring the proper management of product waste. Responsible for opening/closing duties and side work as assigned including but not limited to: Assists coworkers in scraping/pre-rinsing food from dirty dishes and places them in the dish washing machine, in washing pots, pans and trays by hand and/or machine. May empty trash, mop floors, and other assorted cleaning duties for back-of-house areas as assigned. Executes miscellaneous cleaning projects as assigned. Spot sweep back-of-house (BOH) on an as-needed basis throughout service. Keep BOH floor areas clean and free of excess debris/liquids at all times. May assist management in performing inventory as assigned. Ensure communication is passed across the organization from management to every coworker in the location. May assist management in developing and maintaining functional procedures, work instructions, and training checklists related to position duties. Complies with federal, state, and company policies, procedures, and regulations. Supports coworkers and departments with tasks and project-based work. Perform all other duties and tasks as assigned. Physical Demands / Work Environment & Conditions: The physical demands described here are representative of those that must be met by an employee, with or without accommodation, to successfully perform the essential functions of this job. While performing the duties of this job: the employee is continuously (90-100%) required to: balance, stand, walk, and bend or twist body; use repetitive motion of hands to reach, grasp, hold, handle, control or feel objects, tools, or controls; use repetitive motion of fingers to pick, pinch, and type; push, pull, and lift up to 25 pounds of force to move objects; and talk or hear. Specific vision abilities required by this job includes visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned or to make general observations of people, facilities, and food & beverages. The employee is frequently (60-90%) required to: read and analyze information; use hand-eye coordination; push, pull, and lift up to 35 pounds of force to move objects. The employee is occasionally (30-60%) required to: climb using step-stools; stoop or crouch. The employee is rarely (0-30%) required to: climb using ladders; sit; push, pull, and lift up to 50+ pounds of force to move objects. The employee is subject to indoor environmental conditions; activities occur mainly inside, mostly in a kitchen environment. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Work frequently in hot and cold temperatures, such as when working near ovens or retrieving food from freezers. Employees are required to wear protective and safety attire, such as non-slip shoes and gloves. Activities are performed physically near and in close proximity to others. The employee is subject to a noisy and distracting environment. There is sufficient noise to cause an employee to speak loudly in order to be heard above ambient noise level. May work near contaminants and hazardous equipment. Employees may be required to function in narrow aisles or passageways. Requirements Knowledge, Skills, and Abilities Required: Must be 16 years of age or older. Ability to work as a team and in a fast-paced environment with high expectations, multiple tasks, and changing conditions. The ability to think on your feet and adapt, flexibility is key. Ability to interact professionally, with civility, and effectively with coworkers and the general public. Must possess solid interpersonal skills and team orientation. Excellent written and verbal communication skills (in English) with the ability to effectively listen to and understand others. Ability to read and follow schedules, menus, SOP's and policies. Ability to present self in a professional, pleasant, and well-groomed manner. Ability to move kegs and operate a hand truck. Ability to work varied shifts, including weekends and holidays. Ability to possess and maintain a valid New Mexico Food Handler Card. Ability to adhere to company and department rules, policies and procedures. Salary Description Starting at $16.51/hour

Cafecito in Santa Fe, NM is looking for one prep cook to join our 25 person strong team. We are located on 922 Shoofly St. Unit 101. Our ideal candidate is a self-starter, ambitious, and hard-working. Responsibilities Follow recipes and prepare simple dishes Sanitize and prepare equipment and workstation for cooking Weigh and measure ingredients Mix, wash, peel, chop, grind, strain, slice meat and vegetables Basic cooking functions such as kneading dough, and preparing sauces Label stock and inventory all ingredients Transfers supplies and equipment between storage and work areas Qualifications Ability to communicate and listen to team members Food Handlers License Dedicated to working as a team towards one goal Experience as a Prep Cook a plus We are looking forward to hearing from you.

Your Mission: Should you choose to accept it… The Springs Resort and Spa is seeking a dedicated and hardworking Prep/Line Cook to join our kitchen team in Pagosa Springs, CO. This role is essential in ensuring high-quality food preparation by assisting with ingredient prep, cooking dishes to specification, and maintaining a clean and organized workstation. If you thrive in a fast-paced environment, work well under pressure, and have a passion for great food, this is the job for you! Where You Can Make an Impact: Prep Cook Duties: Wash, peel, chop, dice, and portion ingredients as directed. Prepare sauces, stocks, and other fundamental components of dishes. Ensure all ingredients are properly labeled, stored, and rotated following FIFO (First In, First Out) principles. Assist in receiving and properly storing deliveries. Maintain cleanliness and organization of prep areas and kitchen equipment. Line Cook Duties: Cook and plate dishes according to recipe specifications and restaurant standards. Work efficiently on a designated station (grill, sauté, fry, pantry, etc.). Keep workstation clean and organized, including knives, and tools. Communicate with other kitchen team members to ensure smooth service. Monitor food quality and consistency, making adjustments as necessary. Follow all food safety and sanitation guidelines. Requirements Education/Formal Training: High school diploma or equivalent required; degree in hospitality management preferred. Experience: Previous experience in a front desk or customer service role preferred. Familiarity with property management systems is a plus. Knowledge/Skills: Excellent communication and interpersonal skills. Strong organizational and multitasking abilities. Customer-focused mindset with a passion for providing outstanding service. Ability to handle cash and process transactions accurately. Basic computer proficiency, including MS Office and reservation software. Flexibility to work shifts, including weekends and holidays. Salary Description $17.00 to 18.00 per hour

Help in the cafeteria. Must have a miniumum of a GED

Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! * Fast hiring process * Flexible part-time or full-time schedule * Growth opportunities * Great team atmosphere and culture Responsibilities * Properly execute all recipe procedures * Prepare a variety of foods with different methods of preparation * Follow company safety and sanitation policies and procedures * Complete assigned prep work to stock and set-up stations About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Friendly, warm, and caring demeanor with Team Members * Thinks and acts quickly in a fast-paced, high-volume environment * Able to use slicers, mixers, grinders, food processors, etc. * No experience necessary

The Cook II position is for an intermediate skilled line cook and will require good communication and culinary skills. A successful Cook II will have professional knowledge of coming ingredients and procedures and will be able to operate multiple stations. Job Description : Core Values & Expectations: Treat all other co-workers with dignity and respect regardless of position. Demonstrate dependability by calling-in only when necessary, showing up on time, being prepared to start your shift, and doing your job as described below. Always be honest. Admit mistakes, learn from mistakes, and move forward. Demonstrate an ability to accept constructive criticism and guidance from supervisors. Be professional by showing politeness and courtesy to co-workers and guests under all circumstances. When you don't know information, how something works, unsure of policy or procedures, or are unclear; seek answers from your supervisor. Major Responsibilities/Activities Follow Standards Operational Procedures (SOP's) and production lists to meet required par levels and specifications for assigned stations or duties. Maintain Board of Health Sanitation standards, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety. Must be familiar with all basic cooking techniques and food preparation techniques. Ability to multi-task in high volume situations. Advanced knife skills including simple butchering. Ability to work collaboratively within the outlet for effective day to day operations. Accepts direction during day to day operations to ensure culinary standards are met and operational guidelines are followed, including the recoding of time and temperature reports. Efficient preparation of all food items based on established recipes and plating procedures. Check the preparation of the food, insuring the highest standards of quality. Performs other duties as assigned. Minimum Requirements Preference given to qualified Santa Ana Tribal Members. High School Diploma/GED required. 2+ years of prior culinary experience or culinary degree, or combination of the two. Must be able to work a flexible schedule, including weekends and holidays. Must possess excellent interpersonal skills. Obtain a Food Handlers Card within 90 days of hire. Bi-lingual and multi-cultural experience preferred. A smartphone capable of running company applications and communication systems is required. If a smartphone is not provided by the company, a candidate or employee may be provided a smartphone of the company's choice, through a payroll deduction program. Must be able to obtain and maintain a Pueblo of Santa Ana Gaming and Regulatory Commission non-gaming license. Essential Physical Functions: The essential physical functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the position, the employee is frequently required to stand, walk, turn, bend, use hands and fingers to grasp, handle and feel, reach with hands and arms, talk, and hear. Must be able to walk and stand for extended periods of time. Must regularly lift and /or move up to 50 pounds, frequently lift and/or move up to 100 pounds and occasionally lift and/or move more than 100 pounds. Must be able to work well in fast paced, customer-oriented environment. Physical ability to safely perform the essential job functions of the position. Equipment Used Traditional meat cutting and standard commercial kitchen equipment. Smartphone Safety Equipment such as Protective Googles, steel mesh cutting gloves, safety aprons. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee's duties are performed indoors in a climate controlled non-smoking environment.

The Cook II position is for an intermediate skilled line cook and will require good communication and culinary skills. A successful Cook II will have professional knowledge of coming ingredients and procedures and will be able to operate multiple stations. Job Description : Core Values & Expectations: * Treat all other co-workers with dignity and respect regardless of position. * Demonstrate dependability by calling-in only when necessary, showing up on time, being prepared to start your shift, and doing your job as described below. * Always be honest. Admit mistakes, learn from mistakes, and move forward. * Demonstrate an ability to accept constructive criticism and guidance from supervisors. * Be professional by showing politeness and courtesy to co-workers and guests under all circumstances. * When you don't know information, how something works, unsure of policy or procedures, or are unclear; seek answers from your supervisor. Major Responsibilities/Activities * Follow Standards Operational Procedures (SOP's) and production lists to meet required par levels and specifications for assigned stations or duties. * Maintain Board of Health Sanitation standards, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety. * Must be familiar with all basic cooking techniques and food preparation techniques. * Ability to multi-task in high volume situations. * Advanced knife skills including simple butchering. * Ability to work collaboratively within the outlet for effective day to day operations. * Accepts direction during day to day operations to ensure culinary standards are met and operational guidelines are followed, including the recoding of time and temperature reports. * Efficient preparation of all food items based on established recipes and plating procedures. * Check the preparation of the food, insuring the highest standards of quality. * Performs other duties as assigned. Minimum Requirements * Preference given to qualified Santa Ana Tribal Members. * High School Diploma/GED required. * 2+ years of prior culinary experience or culinary degree, or combination of the two. * Must be able to work a flexible schedule, including weekends and holidays. * Must possess excellent interpersonal skills. * Obtain a Food Handlers Card within 90 days of hire. * Bi-lingual and multi-cultural experience preferred. * A smartphone capable of running company applications and communication systems is required. If a smartphone is not provided by the company, a candidate or employee may be provided a smartphone of the company's choice, through a payroll deduction program. * Must be able to obtain and maintain a Pueblo of Santa Ana Gaming and Regulatory Commission non-gaming license. Essential Physical Functions: The essential physical functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * While performing the duties of the position, the employee is frequently required to stand, walk, turn, bend, use hands and fingers to grasp, handle and feel, reach with hands and arms, talk, and hear. * Must be able to walk and stand for extended periods of time. * Must regularly lift and /or move up to 50 pounds, frequently lift and/or move up to 100 pounds and occasionally lift and/or move more than 100 pounds. * Must be able to work well in fast paced, customer-oriented environment. * Physical ability to safely perform the essential job functions of the position. Equipment Used * Traditional meat cutting and standard commercial kitchen equipment. * Smartphone * Safety Equipment such as Protective Googles, steel mesh cutting gloves, safety aprons. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee's duties are performed indoors in a climate controlled non-smoking environment.

The Line Cook is responsible for the daily preparation of food items in co-ordinance of existing recipes, policies, training, and departmental standards. The Line Cook is expected to know, understand, and abide by established Company Policy, Departmental Procedures, and general knowledge of Federal Health Code. ESSENTIAL DUTIES AND RESPONSIBILITIES includes but is not limited to the following: Sets up station according to restaurant guidelines. Prepares all food items as directed in a sanitary and timely manner. Follows recipes, portion controls, and presentation specifications as set by the Executive Chef. Alerts a member of the Kitchen Management Team in the event of product shortage or quality issues. Cleans and maintains station in practicing good safety, sanitation, organizational skills. Has understanding and knowledge to properly use and maintain all equipment in station. Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas. Performs additional responsibilities or related duties as required by the Senior Kitchen Manger, Kitchen Manager or Kitchen Supervisor at any time. Keep all areas clean & sanitized as directed. Maintain a regular and consistent attendance record. QUALIFICATIONS: Minimum of 1 year full service Line Cook experience. Food Handling Certificate required.

The Line Cook is responsible for the daily preparation of food items in co-ordinance of existing recipes, policies, training, and departmental standards. The Line Cook is expected to know, understand, and abide by established company policy, departmental procedures, and general knowledge of federal health code. ESSENTIAL DUTIES AND RESPONSIBILITIES include but are not limited to the following: Sets service areas and kitchen area according to restaurant guidelines. Tends to guest needs quickly, efficiently, and completes shift and closing side work according to the specifications as set by Black Mesa Golf Course Operations Manager. Prepares all food items as directed in a sanitary and timely manner. Follows recipes, portion controls, and presentation specifications as set by the BMGC OM or BMGC AOM Alerts a member of the culinary leadership team in the event of product shortage or quality issues. Cleans and maintains kitchen area in practicing good safety, sanitation, organizational skills. Has understanding and knowledge to properly use and maintain all equipment in station. Assists with the cleaning, sanitation, and organization of kitchen, refrigeration, and all storage areas. Keep all areas clean and sanitized as directed. Performs additional responsibilities, although not detailed, as requested by the BMGC OM or BMGC AOM Other duties as assigned. QUALIFICATIONS: Minimum of 1 year full service Line Cook experience. Food Handler License required. PHYSICAL DEMANDS / WORK ENVIRONMENT: The physical demands and work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Able to bend at the waist and lift or move items up to 50 lbs. to waist level. Able to remain standing and active for up to an 8 to12 hour shift. Able to tolerate exposure to extreme temperatures (below 0° F above 140° F) throughout the shift. Able to hear, understand, and respond to questions and requests in a loud environment. Skill and coordination with using hands to perform essential kitchen function including but not limited to knife skills, hot/cold food preparation techniques, proper kitchen equipment maintenance, etc. Able to tolerate exposure to and/or contact with seafood without an allergic reaction or sensitivity. Able to wear vinyl or latex gloves on hands with or without reasonable accommodation. 100% of the grill cook's shift will involve standing, bending, reaching and twisting. WORK ENVIRONMENT: Fast paced environment and exposure to extreme heats. Exposure to cleaning chemicals. Exposure to seafood, eggs and other potential food allergens. Levels of interaction: Face-to-face / in person: High level of interaction with other employees, moderate to high with guests and vendors. Telephone interaction: High level of interaction with employees, vendors and guests. BLACK MESA GOLF DEPARTMENT PLEDGE: Empowering our employees to provide genuine services to our clients with the purpose of increasing tribal business and economic development through team building by utilizing the infrastructure and facilities at Black Mesa Golf Course, Santa Clara Development Corporation and all of its entities.

Food Service Substitute FLSA: Non-Exempt QUALIFICATIONS: * Current TB test * Must be able to pass a background check * Ability to read & communicate in English * Food Handlers Certification * Ability to accurately count, weigh & measure * Ability to follow instructions & take initiative in performance of assigned tasks * Physical ability to walk, stoop, stand, twist & squat on a constant basis * Lift a minimum of 51 pounds to 33 inches occasionally ENVIRONMENTAL REQUIREMENTS: * Must work in a hot, humid environment * Must work in a cold, or below zero environment for short periods REPORTS TO: Food Service Manager ESSENTIAL JOB FUNCTIONS: * Complete tasks that are assigned by the cafeteria manager. * Serve food to students and staff. * Prepare food per recipe. * Appropriately clean all cooking utensils. * Effectively use equipment to prepare food as directed. * Assist in total kitchen clean up. * Performs all tasks in accordance with HACCP guidelines. OTHER JOB FUNCTIONS: * Reports to work at scheduled time with proper uniform & appropriately groomed. * Adheres to all school district rules & building rules & regulations. * Utilizes proper hand washing techniques. * Participates in meetings, training sessions & seminars as scheduled. * Completes other tasks as assigned.

The Cook II position is for an intermediate skilled line cook and will require good communication and culinary skills. A successful Cook II will have professional knowledge of coming ingredients and procedures and will be able to operate multiple stations. Job Description : Core Values & Expectations: Treat all other co-workers with dignity and respect regardless of position. Demonstrate dependability by calling-in only when necessary, showing up on time, being prepared to start your shift, and doing your job as described below. Always be honest. Admit mistakes, learn from mistakes, and move forward. Demonstrate an ability to accept constructive criticism and guidance from supervisors. Be professional by showing politeness and courtesy to co-workers and guests under all circumstances. When you don't know information, how something works, unsure of policy or procedures, or are unclear; seek answers from your supervisor. Major Responsibilities/Activities Follow Standards Operational Procedures (SOP's) and production lists to meet required par levels and specifications for assigned stations or duties. Maintain Board of Health Sanitation standards, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety. Must be familiar with all basic cooking techniques and food preparation techniques. Ability to multi-task in high volume situations. Advanced knife skills including simple butchering. Ability to work collaboratively within the outlet for effective day to day operations. Accepts direction during day to day operations to ensure culinary standards are met and operational guidelines are followed, including the recoding of time and temperature reports. Efficient preparation of all food items based on established recipes and plating procedures. Check the preparation of the food, insuring the highest standards of quality. Performs other duties as assigned. Minimum Requirements Preference given to qualified Santa Ana Tribal Members. High School Diploma/GED required. 2+ years of prior culinary experience or culinary degree, or combination of the two. Must be able to work a flexible schedule, including weekends and holidays. Must possess excellent interpersonal skills. Obtain a Food Handlers Card within 90 days of hire. Bi-lingual and multi-cultural experience preferred. A smartphone capable of running company applications and communication systems is required. If a smartphone is not provided by the company, a candidate or employee may be provided a smartphone of the company's choice, through a payroll deduction program. Must be able to obtain and maintain a Pueblo of Santa Ana Gaming and Regulatory Commission non-gaming license. Essential Physical Functions: The essential physical functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the position, the employee is frequently required to stand, walk, turn, bend, use hands and fingers to grasp, handle and feel, reach with hands and arms, talk, and hear. Must be able to walk and stand for extended periods of time. Must regularly lift and /or move up to 50 pounds, frequently lift and/or move up to 100 pounds and occasionally lift and/or move more than 100 pounds. Must be able to work well in fast paced, customer-oriented environment. Physical ability to safely perform the essential job functions of the position. Equipment Used Traditional meat cutting and standard commercial kitchen equipment. Smartphone Safety Equipment such as Protective Googles, steel mesh cutting gloves, safety aprons. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee's duties are performed indoors in a climate controlled non-smoking environment.

The Cook II position is for an intermediate skilled line cook and will require good communication and culinary skills. A successful Cook II will have professional knowledge of coming ingredients and procedures and will be able to operate multiple stations. Job Description : Core Values & Expectations: Treat all other co-workers with dignity and respect regardless of position. Demonstrate dependability by calling-in only when necessary, showing up on time, being prepared to start your shift, and doing your job as described below. Always be honest. Admit mistakes, learn from mistakes, and move forward. Demonstrate an ability to accept constructive criticism and guidance from supervisors. Be professional by showing politeness and courtesy to co-workers and guests under all circumstances. When you don't know information, how something works, unsure of policy or procedures, or are unclear; seek answers from your supervisor. Major Responsibilities/Activities Follow Standards Operational Procedures (SOP's) and production lists to meet required par levels and specifications for assigned stations or duties. Maintain Board of Health Sanitation standards, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety. Must be familiar with all basic cooking techniques and food preparation techniques. Ability to multi-task in high volume situations. Advanced knife skills including simple butchering. Ability to work collaboratively within the outlet for effective day to day operations. Accepts direction during day to day operations to ensure culinary standards are met and operational guidelines are followed, including the recoding of time and temperature reports. Efficient preparation of all food items based on established recipes and plating procedures. Check the preparation of the food, insuring the highest standards of quality. Performs other duties as assigned. Minimum Requirements Preference given to qualified Santa Ana Tribal Members. High School Diploma/GED required. 2+ years of prior culinary experience or culinary degree, or combination of the two. Must be able to work a flexible schedule, including weekends and holidays. Must possess excellent interpersonal skills. Obtain a Food Handlers Card within 90 days of hire. Bi-lingual and multi-cultural experience preferred. A smartphone capable of running company applications and communication systems is required. If a smartphone is not provided by the company, a candidate or employee may be provided a smartphone of the company's choice, through a payroll deduction program. Must be able to obtain and maintain a Pueblo of Santa Ana Gaming and Regulatory Commission non-gaming license. Essential Physical Functions: The essential physical functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the position, the employee is frequently required to stand, walk, turn, bend, use hands and fingers to grasp, handle and feel, reach with hands and arms, talk, and hear. Must be able to walk and stand for extended periods of time. Must regularly lift and /or move up to 50 pounds, frequently lift and/or move up to 100 pounds and occasionally lift and/or move more than 100 pounds. Must be able to work well in fast paced, customer-oriented environment. Physical ability to safely perform the essential job functions of the position. Equipment Used Traditional meat cutting and standard commercial kitchen equipment. Smartphone Safety Equipment such as Protective Googles, steel mesh cutting gloves, safety aprons. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee's duties are performed indoors in a climate controlled non-smoking environment.

Flynn Group, founded by Greg Flynn started its journey with the acquisition of 8 Applebee's in 1999. Over the next two decades we grew by building new stores and acquiring other franchise operators to become the largest Applebee's franchisee in the world. This strong foundation is what allowed Flynn Group to expand into other brands, countries, and industries. We have over 460 Applebee's restaurants in 24 states. Flynn Applebee's is one of seven premier brands of Flynn Group, which has grown to be the largest franchise operator in the world. Flynn owns and operates a diversified portfolio of restaurants in iconic, world class brands across diverse segments, including Applebee's, Arby's, Panera Bread, Pizza Hut, Taco Bell, Wendy's and Planet Fitness. Our primary mission is to be the premier operator within each of these brands. We will achieve this by focusing on our core values; Care Genuinely for People, Play like a Champion, and Win as One. Job Description **Fun. Flexibility. Growth.** Are you looking for a fun and exciting environment, flexible work schedule, or an opportunity for growth? Blending all these together is the difference between a good job and a great career. At Applebee's you will discover a balance between work life and personal life, as well amazing benefits for your health, future, family, and happiness. As an Applebee's Cook, you will make our amazing menu items worth coming back for. You must be a great communicator and be able to work as part of a team in a fast-paced environment. You will work hard but have a great time doing it! You must be at least 16 years old, be able to effectively communicate with others, and be committed to making an impact. We offer competitive wages, Daily Pay*, flexible work schedules, healthcare benefits, meal discounts, and a great career path. *Daily Pay is not available in California **The health, safety and well-being of our employees is our top priority.** Physical Standards: Must have ability to remain stationary and exert well-paced mobility for long periods of up to four (4) hours in length. Must be able to safely reach, bend, stoop and frequently lift up to 50 pounds. Work frequently in a hot and damp environment. Must be able to speak clearly and listen attentively to employees and dining room staff. Possession of finger and hand dexterity for using small tools and equipment. Ability to wear protective hand coverings through entire shift. Ability to work with disinfectant cleaning supplies throughout entire shift. Ability to wear protective face coverings and/or masks through entire shift. Ability to frequently wash hands with disinfecting soap throughout shift. **For a copy of Flynn Group's Workplace Privacy Notice, please visit** ************************************* **Flynn Applebee's is an equal opportunity employer** Flynn Group is an equal opportunity employer. We are committed to creating a diverse and inclusive workforce and providing reasonable accommodations/adjustments for individuals with disabilities. If you require any accommodation or adjustments throughout the application process, please let us know. We look forward to reviewing your application and potentially welcoming you to our premier team!

The Line Cook is responsible for the daily preparation of food items in co-ordinance of existing recipes, policies, training, and departmental standards. The Line Cook is expected to know, understand, and abide by established company policy, departmental procedures, and general knowledge of federal health code. ESSENTIAL DUTIES AND RESPONSIBILITIES include but are not limited to the following: Sets service areas and kitchen area according to restaurant guidelines. Tends to guest needs quickly, efficiently, and completes shift and closing side work according to the specifications as set by Black Mesa Golf Course Operations Manager. Prepares all food items as directed in a sanitary and timely manner. Follows recipes, portion controls, and presentation specifications as set by the BMGC OM or BMGC AOM Alerts a member of the culinary leadership team in the event of product shortage or quality issues. Cleans and maintains kitchen area in practicing good safety, sanitation, organizational skills. Has understanding and knowledge to properly use and maintain all equipment in station. Assists with the cleaning, sanitation, and organization of kitchen, refrigeration, and all storage areas. Keep all areas clean and sanitized as directed. Performs additional responsibilities, although not detailed, as requested by the BMGC OM or BMGC AOM Other duties as assigned. QUALIFICATIONS: Minimum of 1 year full service Line Cook experience. Food Handler License required. PHYSICAL DEMANDS / WORK ENVIRONMENT: The physical demands and work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Able to bend at the waist and lift or move items up to 50 lbs. to waist level. Able to remain standing and active for up to an 8 to12 hour shift. Able to tolerate exposure to extreme temperatures (below 0° F above 140° F) throughout the shift. Able to hear, understand, and respond to questions and requests in a loud environment. Skill and coordination with using hands to perform essential kitchen function including but not limited to knife skills, hot/cold food preparation techniques, proper kitchen equipment maintenance, etc. Able to tolerate exposure to and/or contact with seafood without an allergic reaction or sensitivity. Able to wear vinyl or latex gloves on hands with or without reasonable accommodation. 100% of the grill cook's shift will involve standing, bending, reaching and twisting. WORK ENVIRONMENT: Fast paced environment and exposure to extreme heats. Exposure to cleaning chemicals. Exposure to seafood, eggs and other potential food allergens. Levels of interaction: Face-to-face / in person: High level of interaction with other employees, moderate to high with guests and vendors. Telephone interaction: High level of interaction with employees, vendors and guests. BLACK MESA GOLF DEPARTMENT PLEDGE: Empowering our employees to provide genuine services to our clients with the purpose of increasing tribal business and economic development through team building by utilizing the infrastructure and facilities at Black Mesa Golf Course, Santa Clara Development Corporation and all of its entities.

The Line Cook is responsible for the daily preparation of food items in co-ordinance of existing recipes, policies, training, and departmental standards. The Line Cook is expected to know, understand, and abide by established Company Policy, Departmental Procedures, and general knowledge of Federal Health Code. ESSENTIAL DUTIES AND RESPONSIBILITIES includes but is not limited to the following: Sets up station according to restaurant guidelines. Prepares all food items as directed in a sanitary and timely manner. Follows recipes, portion controls, and presentation specifications as set by the Executive Chef. Alerts a member of the Kitchen Management Team in the event of product shortage or quality issues. Cleans and maintains station in practicing good safety, sanitation, organizational skills. Has understanding and knowledge to properly use and maintain all equipment in station. Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas. Performs additional responsibilities or related duties as required by the Senior Kitchen Manger, Kitchen Manager or Kitchen Supervisor at any time. Keep all areas clean & sanitized as directed. Maintain a regular and consistent attendance record. QUALIFICATIONS: Minimum of 1 year full service Line Cook experience. Food Handling Certificate required.