Employment: Line Cook

Rio Grande Winery is looking for a talented and motivated individual to join the RGW family! This is for a part-time/full-time position working Thursdays-Sundays.

Line Cook Job Responsibilities:

  • Work under the direction of the General Manager & Tasting Room Manager
  • Maintain cleanliness and complies with food sanitation requirements by adequately handling food and ensuring proper storage.
  • Cleans and sanitizes cooking surfaces at the end of the shift.
  • Performs inventory checks and completes food storage and temperature logs.
  • Follows standardized procedures and utilizes the IK Order Entry System for line food production.
  • Maintains proper temperatures of grill and convection ovens to ensure proper cooking.
  • Cleanliness and Sanitation
  • Sets up and maintains sanitation station.
  • Follows standardized cleaning procedures and practices the “clean-as-you-go” philosophy.
  • Maintains focus and awareness on cross-contamination concerns and maintains proper product temperatures.
  • Follows FIFO and keeps up with proper product dating and rotation requirements.
  • Follows departmental closing procedures.
  • Performs daily cleaning assignments.
  • Maintains organization throughout the shift in work areas, cooler spaces, and dry storage areas.
  • Ensures proper placement and separation of items on the grill.
  • Stores all items in their designated labeled areas and maintains a clutter-free work area.
  • Utilizes the speed rack and reach-in coolers to facilitate proper preparation and staging of product.
  • Maintains organization of system for quick and easy access to needed ingredients
  • Assists other team members when necessary. Asks for help when necessary.
  • Works as a team with all production staff, Expo, Food Traffic Controller, and management.
  • Assists management in any way conducive to the efficient operation of the winery.
  • Effectively communicates product and equipment issues to management promptly.
  • Monitors levels of small-batch items and communicates with the team to plan production amounts.

Education and Experience Requirements:

  • High school diploma or GED
  • One to two years of experience as a line cook, restaurant cook, or prep cook
  • Certificate in Culinary Arts preferred
  • Experience with various cooking methods and procedures
  • Familiar with industry best practices


  • Regular standing and walking
  • Frequently lifts and moves up to 50 pounds
  • Valid driver’s license


  • Keep up to date with current Government mandates.
  • Liaise with owners about current Covid-19 restrictions and compliance 
  • Ensure Covid-19 best practices are being followed, as per best guidance at the time from NM Health and other regulatory bodies


$13 per hour plus tips and catering gratuities