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Cook III job in Taos Ski Valley

Taos Ski Valley, Inc. jobs
New Mexico (NM), Taos Ski Valley
Company Type:  Certified B Corporation
Industry:  Sports & Physical Recreation
Employment:  Other
Impact Area:  Sports & Fitness
Company Name:  Taos Ski Valley, Inc.

Country:  United States
State / Province:  New Mexico (NM)
City:  Taos Ski Valley



Cook III

Position Title:   Cook III                                           

Department: 192 at The Blake Kitchen / F & B                                

Reports to: Executive Chef, Sous Chef or Night Supervisor

Classification: Full Time, Year-Round

Schedule: 5 days


Taos Ski Valley, Inc. is an at will employer.                                                                                                         

This job description is intended to be a broad description of duties.  More specific information on duties and policies can be found with your supervisor or in the Employee Handbook.  Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions.                                                                                                           


Background Check

Positions dealing with children or positions that handle cash require a background check.  Employment is contingent upon a favorable background check.                                                                                                      


Job Summary:                  

Line cooks are expected to prep food in order to set up all stations on the line to prepare for service. Ability to serve menu items while being compliant with the established standards already set in the kitchen. Responsible for following proper plate presentation and garnish all dishes. Ability to broil, grill, fry, and sauté food needed for plates. A line cook will be responsible for maintaining a cleanly and sanitary work area as well as breaking down stations at the end of the night and cleaning at the end of the shift.

Experience in food handling as well as basic prep and knife skills. Understanding of proper use and maintenance of major kitchen equipment including stoves, refrigeration, slicer, knives, dish machine, etc. Minimum two years high volume kitchen experience. Good working knowledge of the fundamentals of cooking i.e., sauces, soups, stocks, and cooking procedures. Can handle, store and rotate food properly. Ability to be standing for long periods of time.


Essential Job Functions:              

  • Prepares all food items according to standard recipes and as specified on guest check to ensure consistency of product.

  • Transportation of heavy food product.

  • Keeping all refrigeration, equipment, storage, and work areas in clean, working condition in order to comply with health department regulation.

  • Prepares daily production list.

  • Prepare quality food in a timely manner during peak rush periods.

  • Reliable attendance on all scheduled work days.

  • Performs additional responsibilities, although not detailed, as requested by chef at any time.

  • Follows all recipes and portion sizes correctly.

  • Assist in the execution of any food and beverage special events and catering.

  • Sweep and scrub floors.



Good ability to communicate while tasking

Past Experience - Minimum three years

Food & Cooking:

- Ability to read & employ math skills to follow recipes

- Advanced in broil, sauté, pantry & fry techniques

- Knowledge of the fundamentals of cooking

- Understanding of proper use of major kitchen equipment


Physical Demands Of Position

Lifting - Weight - # per shift

Up to 10 lbs.+1

Up to 25 lbs.+1

Up to 50 lbs.+1

> 50 lbs. +1

Receiving and Placement of food product as brought into kitchen


Activities - % of Time

Standing - 100

Walking - 100

Sitting - 15

Reaching - 90

Climbing/balance - 50

Talk or Hear - 100

Taste or smell - 100

Outdoors - 25

On Snow - 25



Work Environment:

Positive, fast paced, high volume, indoor, open kitchen with multiple heat sources, possible wet surfaces and sharp objects spread throughout work area. Working alone or with others depending on job duties. 


Revised: 4/24/17

ref: (SB_4639)
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