It’s their job: Line cooking part of job

Art Cane Jr. works as a cook at Something Different Grill. He moved to Portales from San Diego, Calif., 12 years ago and has worked in the cooking industry since he graduated from high school in 2005.

How long have you been on the job? Six months.

Why did you choose this job? I have a friend who worked here. Shane is a manager, and he offered me this opportunity when I got back from the Army.

What training did you get for this job? I took a lot of cooking classes in high school, and I took a couple of college cooking classes as well, and I pretty much use that training here.

What does your job entail? I do a lot of prep cooking, which involves me coming in three or four hours before the store opens to prepare for the day. I do a lot of line cooking (setting up the plates with side items before they go out), and I do a lot of expo-ing (making sure plates are right before being served).

What is a typical day for you? A typical day involves me getting up at 8:30 (a.m.) to come in and prepare for the day. When the lunch rush hits, I jump on the line and help the other cooks get everything served up hot and fresh. I do some more prep work to get ready for the night crew so they have enough supplies to get through the night. And then I normally leave around 3 or 3:30 (p.m.) every day.

What do you most enjoy about this job? I enjoy the working environment and my fellow peers that I work with. It makes it a very relaxing environment and pretty fun to work.

— Compiled by PNT Senior Writer Argen Duncan