Line Cook

ESSENTIAL DUTIES:

• Grill, sauté, broil, cut Prime Rib, set and present plates, use fryer, cut meat.
• Carry miscellaneous weights up to 75lbs.
• Extensive cleaning from ceiling to floor is mandatory.
• Read and write as well as verbally communicate.

Adjust, bend, break, carve, clean, clear, close, connect, control, cut, dial, fasten, finish, fold, gather, guide, handle, hear, hold, insert, lift, load, lock, maintain, make, mix, open, place, polish, position, pour, print, pull, push, remove, scrape, secure, separate, sort, speak, switch, tighten, transport, turn, unload, weigh, write

Advise, calculate, classify, compare, coordinate, detect, estimate, evaluate, influence, inspect, instruct, interpret, measure, observe, organize, plan, read, record, select, sort, supervise, verify

• Grill:
  Read ticket, make sandwiches, place various food items on grill, and then grill them, interact in very close quarters.
• Sauté:
  Read ticket, sauté (pan cook) various items
• Broil:
  Select correct items, broil various items to correct temperature, place item onto plate, read tickets, stock various items, interact in very close quarters
• Cut Prime Rib:
  Read ticket and select correct temperature of Prime Rib. Remove and place Prime Rib on cutting area, slice proper size, weigh and replace Prime. Place cut piece on plate. Interact in very close quarters.
• Set and Present Plates:
  Read ticket, select correct plate size, organize plates, check order, check ticket times, interact in very close quarters.
• Fry:
  Read ticket, select breading, select and fry various items. Place in fryer basket, select times for items on computerized fryer, remove items from basket, place in warmer, then organize and place on appropriate place. Interact in very close quarters.
• Preparation for all food items according to company policy and procedure.

Daily tasks in each area have their own certain time limit. Expected outcome is above satisfactory according to manager’s judgment. Unsatisfactory outcome results in written and/or oral warning. Continued unsatisfactory outcome may result in termination.

• Work surface:
  Any where from 3ft x 3ft, to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors.
• Controls: knobs, levers toggles, that reach from head to toe.
• Equipment:
  Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts, IE: mixers, blenders, slicers, food processors, etc.
• Materials:
  Various foods. Some chemicals for cleaning.
• Aids:
  Various pots and pans, carts, utensils, scales, back support belts available.

• 70 to 110 degrees indoor/ outdoor, humid and wet
• Medium to high noise level
• Possibility of cuts, bruises, burns, infections, shock, explosions and slips and falls
• Exposed to odors, gases, fumes
• Bright light level
• Ventilation moderate to low
• Radiation (microwave)
• Cramped spaces

Workers are responsible for all assigned work done in all areas. Reports to the General Manager. Assistant manager, Kitchen manager, Corporate Management and Owners.

At Farley’s, we’re more than just a pub—we’re a local favorite, known for our upbeat energy, casual comfort food, and a come‑as‑you‑are attitude. From the moment guests walk in, they’re met with the kind of atmosphere that feels like home (just with better burgers and beer). Whether it's a night out with friends, family dinner or a quick game of pool, Farley’s is where fun meets flavor.

With locations in Roswell, Ruidoso and Las Cruces, we’ve built a reputation for being the place locals love—and we couldn’t do it without the awesome people behind the scenes. Our team is made up of friendly faces, hard workers, and team players who bring the same great energy to their shifts as they do to their tables. If you’re looking for a job where you can be yourself, stay busy, and have a blast doing it, you’ll fit right in at Farley’s.