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Work with Us

Join our family like no other at A Bite of Belgium. Locally owned and servicing Las Cruces for over 6 years. 

All positions require open Availability, which includes Weekend and Holidays! ALL positions must have Food Handler’s Certification PRIOR to start of employment. Restaurant hours are currently Monday thru Sunday 7am to 2pm and Wednesday through Sunday 5pm to 9pm

Please submit your application at our administrative office at Telstar Networks 1125 South Main Street, Suite B Las Cruces, NM 88005 from 8am to 12pm and 1pm to 5pm. 

You can also the form below to send in your resume & application, even if you don't see the position you're looking for listed. 

No applications are accepted at the restaurant directly.

A Bite of Belgium Application
Host/Hostess

Host/Hostess Job Description
– Maintain acceptable standards of personal hygiene and complies with department dress code.
– Follow safety regulations; report injuries or any unsafe conditions and work practices to the supervisor.

Job Requirements
– Ability to follow verbal instructions
– Previous experience preferred but not required. Will train on the job.
– Fundamental understanding of sanitation, cleanliness and personal hygiene.
– Regular, predictable and reliable attendance
– Be able to work in a standing position for long periods of time
– Reliable transportation needed.
– Reports to work as scheduled
– Be available Weekends and Holidays. 

Dishwashers

Dishwasher Job Description
– Wash dishes, utensils, and pots.
– Operate dish washing equipment (sinks, etc.).
– Distribute and store clean pots, dishes and utensils.
– Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.
– Empty trash containers as required.
– Maintain assigned work station in a safe and sanitary condition.
– Maintain acceptable standards of personal hygiene and complies with department dress code.
– Follow safety regulations; report injuries or any unsafe conditions and work practices to the supervisor.

Job Requirements
– Ability to follow verbal instructions
– Previous experience preferred but not required. Will train on the job.
– Fundamental understanding of sanitation, cleanliness and personal hygiene.
– Regular, predictable and reliable attendance
– Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.
– Be able to work in a standing position for long periods of time
– Reliable transportation needed.
– Reports to work as scheduled
– Be available Weekends and Holidays. 

Servers

Server Job Description
-Greets all guests with enthusiasm and friendliness
-Answers guest questions about food, beverages, and our facility accurately and in a friendly manner
-Processes food and beverage orders correctly from customers
-Total checks for customers and accept payment for services. Return change to guest.
-Identifies food orders when ready and delivers items to tables in a timely manner
-Maintains a professional appearance at all times
-Reports to work as scheduled, in uniform, and ready to be in position
-Does side work during non-busy hours
-Maintains full knowledge of menus, recipes, and other pertinent information
-Work closely with other staff to ensure efficiency
-Speaks to guests with enthusiasm and friendliness at all times
-Maintains a safe, clean, organized, and stocked work area
-Clean, sweep, mop, etc. assigned areas (including restrooms)
-Clean and sterilize dishes and kitchen utensils
-Stock stations with items such as ice, napkins, straws, etc.

Job Requirements
– Must be able to work flexible shifts and schedules, including weekends
– Must have the ability to handle money
– Must be able to lift and carry 30 pounds
– Must be able to stand, walk, lift and bend for long periods of time
-Excellent people skills and outgoing personality
– Must be able to work in a face paced restaurant environment
– Honest
– Reliable transportation needed.
– Reports to work as scheduled
– Be available Weekends and Holidays
– Must have Alcohol Server Permit PRIOR to start of employment 

Line Cooks

Cook Job Description
– Prepares a variety of food items using recipes for cooking in broilers, ovens, grills and a variety of other kitchen equipment.
– Assumes 100% responsibility for quality of products served.
– Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
– Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
– Portions food products prior to cooking according to standard portion sizes and recipe specifications.
– Knowledge and understanding of the proper cooking of eggs & egg products
– Need to know terminology used in recipes, cooking and menus.
– Maintains a clean and sanitary work station area including work tables
– Follows proper plate presentation and garnish set up for all dishes.
– Handles, stores and rotates all products properly.
– Completes required tasks within assigned time frames.
– Assists in food prep assignments during off-peak periods as needed.
– Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the kitchen manager.
– Performs other related duties as assigned by the manager-on-duty.

Job Requirements
– A minimum of 2-3 years of experience
– Must be able to communicate clearly with managers, kitchen and dining room personnel.
– Be able to reach, bend, stoop and frequently lift up to 50 pounds.
– Be able to work in a standing position for long periods of time (up to 9 hours).
– Ability to work unsupervised
– Excellent people skills and outgoing personality
– Maintain a professional appearance at all times
– Maintain a full knowledge of menus, recipes and other pertinent information

– Reliable transportation needed.
– Reports to work as scheduled
– Be available Weekends and Holidays.

Kitchen Manager

Kitchen Manager Job Description
– Responsible for the development and operation of their team to support one of the most critical factors in our success, food quality
– Manage our food quality standards by consistently monitoring the temperature of hot food as well as
insuring that our cold food is stored according to standards
– Help in the preparation and design of all food.
– Produce high quality plates, both in design and taste.
– Help ensure that the kitchen operates in a timely manner that meets our quality standards.
– Fill in for the Executive Chef in planning and directing food preparation when necessary.
– Maintain assigned work station in a safe and sanitary condition.
– Maintain acceptable standards of personal hygiene and complies with department dress code.
– Comply with and enforce sanitation Regulations and safety standards.
– Responsible for the development and operation of their team to support one of the most critical factors in our success, food quality
– Manage our food quality standards by consistently monitoring the temperature of hot food as well as insuring that our cold food is stored according to standards
– Responsible for Food Safety
– Develop and cross train all team members.
– Identify, seize control and solve of any problematic situation.
– Ensure that the kitchen operates in a timely manner that meets our quality standards.
– Assign Daily work stations, manage breaks and other day to day operations. Schedule staff according to business needs
– Enforce Core Values and improve performance
– Provide oversight to the cleaning program as written
– Insure consistent and accurate records are kept for temperature logs, Critical Control Points, RQAs
– Insure consistent application of the timed holding system
– Monitor/manage breakfast & cold entrée waste daily (day shift)
– Manage food cost related to all sub category product mix gaps
– Manage inventory rotation and product storage standards

Job Requirements
– Understanding of various cooking methods, ingredients, equipment and procedures.
– Understanding all key business standards related to food, service and cleanliness.
– Effectively lead the development of others, including work relationships, with emphasis on an
exceptional work environment for all employees.
– Maintain a full knowledge of menus, recipes and other pertinent information.
– Be able to communicate clearly with owners, managers, kitchen and dining room personnel. Develop a mutual respect among team members to insure success and excellence.
– Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.
– Be able to work in a standing position for long periods of time (up to 9 hours).
– Reliable transportation needed.
– Reports to work as scheduled
– Be available Weekends and Holidays.

Sous Chef

Sous Chef Job Description
- Help in the preparation and design of all food.
- Produce high quality plates, both in design and taste.
- Help ensure that the kitchen operates in a timely manner that meets our quality standards.
- Fill in for the Executive Chef in planning and directing food preparation when necessary.
- Maintain assigned work station in a safe and sanitary condition.
- Maintain acceptable standards of personal hygiene and complies with department dress code.
- Comply with and enforce sanitation Regulations and safety standards.
- Responsible for the development and operation of their team to support one of the most critical factors in our success, food quality
- Manage our food quality standards by consistently monitoring the temperature of hot food as well as insuring that our cold food is stored according to standards
- Responsible for Food Safety
- Develop and cross train all team members.
- Identify, seize control and solve of any problematic situation.
- Ensure that the kitchen operates in a timely manner that meets our quality standards.
- Assign Daily work stations, manage breaks and other day to day operations. Schedule staff according to business needs
- Enforce Core Values and improve performance
- Provide oversight to the cleaning program as written
- Insure consistent and accurate records are kept for temperature logs, Critical Control Points, RQAs
- Insure consistent application of the timed holding system
- Monitor/manage breakfast & cold entrée waste daily (day shift)
- Manage food cost related to all sub category product mix gaps
- Manage inventory rotation and product storage standards

Job Requirements
- Must have Food Handler's Manager Certification or obtain it within 30 days of employment.
- Understanding of various cooking methods, ingredients, equipment and procedures.
- Understanding all key business standards related to food, service and cleanliness
- Effectively lead the development of others, including work relationships, with emphasis on an
exceptional work environment for all employees
- Maintain a full knowledge of menus, recipes and other pertinent information
- Be able to communicate clearly with owners, managers, kitchen and dining room personnel. Develop a mutual respect among team members to insure success and excellence
- Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.
- Be able to work in a standing position for long periods of time (up to 9 hours).
- Reliable transportation needed.
- Reports to work as scheduled
- Be available Weekends and Holidays.

Executive Chef

 Executive Chef Job Description
– Plan and direct food preparation and culinary activities.
– Produce high quality plates, both in design and taste.
– Estimate food requirements and food/labor costs
– Help ensure that the kitchen operates in a timely manner that meets our quality standards.
– Resourcefully solve any issues that arise and seize control of any problematic situation.
– Maintain assigned work station in a safe and sanitary condition.
– Maintain acceptable standards of personal hygiene and complies with department dress code.
– Comply with and enforce sanitation Regulations and safety standards.
– Responsible for the development and operation of their team to support one of the most critical factors in our success, food quality
– Manage our food quality standards by consistently monitoring the temperature of hot food as well as insuring that our cold food is stored according to standards
– Responsible for Food Safety
– Develop and cross train all team members.
– Ensure that the kitchen operates in a timely manner that meets our quality standards.
– Assign Daily work stations, manage breaks and other day to day operations. Schedule staff according to business needs
– Enforce Core Values and improve performance
– Provide oversight to the cleaning program as written
– Insure consistent and accurate records are kept for temperature logs, Critical Control Points, RQAs
– Insure consistent application of the timed holding system
– Monitor/manage breakfast & cold entrée waste daily (day shift)
– Manage food cost related to all sub category product mix gaps
– Manage inventory rotation and product storage standards

Job Requirements
– Must have Food Handler’s Manager Certification or obtain it within 30 days of employment.
– Understanding of various cooking methods, ingredients, equipment and procedures.
– Understanding all key business standards related to food, service and cleanliness
– Effectively lead the development of others, including work relationships, with emphasis on an
exceptional work environment for all employees
– Be able to communicate clearly with owners, managers, kitchen and dining room personnel. Develop a mutual respect among team members to insure success and excellence
– Be able To delegate daily tasks and hold team accountable for those tasks.
– Maintain a full knowledge of menus, recipes and other pertinent information.
– Keep up with cooking trends and best practices
– Be able to communicate clearly with managers, kitchen and dining room personnel.
– Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.
– Be able to work in a standing position for long periods of time (up to 9 hours).
– Reliable transportation needed.
– Reports to work as scheduled
– Be available Weekends and Holidays. 

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