Hobbs, NM Shiloh Machine Full Time/ overtime available/ Callout schedule once established We are a fast-paced, locally owned machine shop that specializes in oilfield and downhole production equipment. Known for our precision work and rapid turnaround, we provide 24-hour service to meet the critical needs of our clients. As demand grows, we are looking for skilled and motivated machinists to join our team. Responsibilities We are seeking experienced Manual and CNC Machine (lathes, mills, 5 axis mill, and CAM experience) with a strong work ethic and commitment to quality. This is a hands on role in a dynamic environment where overtime is usually regularly available. If you're looking for steady work, opportunities to grow your skillset, and a team that values reliability and craftsmanship, we'd like to hear from you. Requirements • At least 2 years' experience as a machinist with 5-axis milling and CAM experience preferred) • Read and interpret blueprints, drawings and technical specs • Machine parts to precise tolerance for oilfield and downhole use • Inspect work for accuracy and troubleshoot as needed • Maintain a clean and safe workspace • Participate in our 24/7 rotating service schedule as needed. We Offer • Competitive pay based on experience • Frequent overtime opportunities • steady work in a high-demand industry • supportive team environment • opportunity to work on specialized oilfield equipment • growth potential for skilled and dependable workers APPLY NOW! send your resume and work history to us so we can set up and appointment ASAP
See More Details >>ESSENTIAL DUTIES: Ware washing – china, silverware, pots & pans. Ware/silverware stacking/ sorting and distribution Trash disposal Sweeping and mopping Removal and cleaning of floor mats Parking lot upkeep Physical functions: Adjust, bend, clean, clear, close, control, handle, hear, hold, lift, load, maintain, pull, push, remove, scrape, separate, sort, speak, transport, turn, unload. Mental functions: Compare, coordinate, detect, inspect, measure, observe, organize, read, sort. METHODS, TECHNIQUES, AND PROCEDURES: Remove dishes/glasses from bus tubs/dish drop area and place in appropriate racks for washing. Pre-rinse all china. Follow proper racking procedures. Sort and pre-rinse all silverware. Follow proper racking procedures. Clean pots/pans, grates, other items and/or equipment from cooks’ line. Transport china, glasses & silverware, food preparation utensils and pots/pans to the appropriate area. Transport trash from the indoor receptacles to the outdoor bin. Outdoor trash container approximately 4-5 feet high. Remove all floor mats and sweep/mop floor and clean mats. Wipe down all counters and walls at the end of shift. Ceilings wiped down weekly or as needed. Ladder provided. Pick up debris in parking lot and surrounding area. Pull weeds occasionally. OUTPUT: Perform tasks quickly. Volume of business in the restaurant creates an urgent atmosphere. Restaurant could not operate without proper task completion. At least 800 pieces of china, 2500 pieces of flatware, 550 glasses; along with the heavier ware washing. Failure to satisfactorily perform tasks will result in oral and/ or written warnings. Continued unsatisfactory performance may result in termination. EQUIPMENT, AIDS, TOOL MATERIALS: Scrubbing pads, rubber gloves, bleach, degreaser, dish machine chemicals, hot water, dish machine, sprayer hoses, deep sinks, 3” counter tops. WORKING CONDITIONS: Temperatures: heated in winter, cooled in summer. Hot and humid; 70-110 degrees indoors. Wet floors, possible raised areas ie: steps and in some areas – ramps. Hands in water and wet constantly. Standing for 6-9 hours per shift, feet may get wet. Possibility of cuts, bruises, scrapes, burns, slip/fall Moderate ventilation Exposure to odors, fumes, bright lighting SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. Required qualifications: • Legally authorized to work in the United States Preferred qualifications: • 16 years or older ESSENTIAL DUTIES: Ware washing – china, silverware, pots & pans. Ware/silverware stacking/ sorting and distribution Trash disposal Sweeping and mopping Removal and cleaning of floor mats Parking lot upkeep Physical functions: Adjust, bend, clean, clear, close, control, handle, hear, hold, lift, load, maintain, pull, push, remove, scrape, separate, sort, speak, transport, turn, unload. Mental functions: Compare, coordinate, detect, inspect, measure, observe, organize, read, sort. METHODS, TECHNIQUES, AND PROCEDURES: Remove dishes/glasses from bus tubs/dish drop area and place in appropriate racks for washing. Pre-rinse all china. Follow proper racking procedures. Sort and pre-rinse all silverware. Follow proper racking procedures. Clean pots/pans, grates, other items and/or equipment from cooks’ line. Transport china, glasses & silverware, food preparation utensils and pots/pans to the appropriate area. Transport trash from the indoor receptacles to the outdoor bin. Outdoor trash container approximately 4-5 feet high. Remove all floor mats and sweep/mop floor and clean mats. Wipe down all counters and walls at the end of shift. Ceilings wiped down weekly or as needed. Ladder provided. Pick up debris in parking lot and surrounding area. Pull weeds occasionally. OUTPUT: Perform tasks quickly. Volume of business in the restaurant creates an urgent atmosphere. Restaurant could not operate without proper task completion. At least 800 pieces of china, 2500 pieces of flatware, 550 glasses; along with the heavier ware washing. Failure to satisfactorily perform tasks will result in oral and/ or written warnings. Continued unsatisfactory performance may result in termination. EQUIPMENT, AIDS, TOOL MATERIALS: Scrubbing pads, rubber gloves, bleach, degreaser, dish machine chemicals, hot water, dish machine, sprayer hoses, deep sinks, 3” counter tops. WORKING CONDITIONS: Temperatures: heated in winter, cooled in summer. Hot and humid; 70-110 degrees indoors. Wet floors, possible raised areas ie: steps and in some areas – ramps. Hands in water and wet constantly. Standing for 6-9 hours per shift, feet may get wet. Possibility of cuts, bruises, scrapes, burns, slip/fall Moderate ventilation Exposure to odors, fumes, bright lighting SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. Required qualifications: • Legally authorized to work in the United States Preferred qualifications: • 16 years or older
See More Details >>ESSENTIAL DUTIES: • Ware washing – china, silverware, pots & pans. • Ware/silverware stacking/ sorting and distribution • Trash disposal • Sweeping and mopping • Removal and cleaning of floor mats • Parking lot upkeep Physical functions: Adjust, bend, clean, clear, close, control, handle, hear, hold, lift, load, maintain, pull, push, remove, scrape, separate, sort, speak, transport, turn, unload. Mental functions: Compare, coordinate, detect, inspect, measure, observe, organize, read, sort. METHODS, TECHNIQUES, PROCEDURES: • Remove dishes/glasses from bus tubs/dish drop area and place in appropriate racks for washing. • Pre-rinse all china. Follow proper racking procedures. • Sort and pre-rinse all silverware. Follow proper racking procedures. • Clean pots/pans, grates, other items and/or equipment from cooks’ line. • Transport china, glasses & silverware, food preparation utensils and pots/pans to the appropriate area. • Transport trash from the indoor receptacles to the outdoor bin. Outdoor trash container approximately 4-5 feet high. • Remove all floor mats and sweep/mop floor and clean mats. • Wipe down all counters and walls at the end of shift. Ceilings wiped down weekly or as needed. Ladder provided. • Pick up debris in parking lot and surrounding area. Pull weeds occasionally. OUPUT: Perform tasks quickly. Volume of business in the restaurant creates an urgent atmosphere. Restaurant could not operate without proper task completion. At least 800 pieces of china, 2500 pieces of flatware, 550 glasses; along with the heavier ware washing. Failure to satisfactorily perform tasks will result in oral and/ or written warnings. Continued unsatisfactory performance may result in termination. EQUIPMENT, TOOLS, MATERIALS: Scrubbing pads, rubber gloves, bleach, degreaser, dish machine chemicals, hot water, dish machine, sprayer hoses, deep sinks, 3” counter tops. WORKING CONDITIONS: • Temperatures; heated in winter, cooled in summer. Hot and humid; 70-110 degrees indoors. • Wet floors, possible raised areas ie: steps and in some areas – ramps. • Hands in water and wet constantly. • Standing for 6-9 hours per shift, feet may get wet. • Possibility of cuts, bruises, scrapes, burns, slip/fall • Moderate ventilation • Exposure to odors, fumes, bright lighting SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. Since 1976, Cattle Baron has proudly served the finest steaks, seafood, and salad this side of the Pecos. What began as a single steakhouse in Portales, New Mexico—founded by U.S. Air Force veteran Jeff Wilson—has grown into a beloved regional restaurant group with locations across New Mexico and Texas. Jeff's passion for quality food and heartfelt service inspired a legacy that lives on through his family and team. Today, the Cattle Baron brand continues to uphold his high standards through a warm, welcoming atmosphere, outstanding dining experiences, and deep community roots. We’re not just a steakhouse—we’re part of the local fabric. Our guests return time and again for the signature salad bar, hand-cut steaks, and familiar faces. We’re proud to also operate two other unique concepts: • Farley’s Food Fun & Pub – a lively local hangout full of energy and flavor. • Pasta Café Italian Bistro – a cozy, family-friendly destination for Italian comfort food. At Cattle Baron, we believe in tradition, teamwork, and delivering exceptional moments, plate by plate. If you're looking to grow with a company that values quality, camaraderie, and service—you’ve come to the right place. Pay: $13.50 - $15 / hour Benefits: • Flexible schedule • Paid time off • Health insurance • Dental insurance • Vision insurance • Paid training • Employee discount • Referral program Job Type: parttime Education: No education required Work location: On-site
See More Details >>Becoming a machinist in Hobbs, NM, typically begins with specialized training, which can include apprenticeships, postsecondary education, or on-the-job training. These programs provide essential skills such as CNC programming, blueprint reading, and material handling. According to the Bureau of Labor Statistics, there are approximately 288,789 machinists in the U.S., with an average salary of around $42,147 annually, translating to approximately $810 per week. Hobbs, NM, has seen a steady demand for machinists, with job openings often exceeding $10,000 annually for experienced professionals, reflecting the robust earning potential in the machining trade.
