Entering the machining trade in Ruidoso, NM, typically begins with specialized training, which combines hands-on experience with classroom learning, allowing individuals to earn while they learn. Training programs last about four to five years, requiring many hours of training under experienced professionals. The U.S. Bureau of Labor Statistics reports 288,789 machinists nationwide, with projections showing steady demand for skilled professionals. Apprentices earn an average of $29.97 per hour in Ruidoso, with an annual overtime average of $9,438. Technical colleges, unions, and platforms like Gild help aspiring machinists find training opportunities, leading to a career with strong earning potential—often exceeding $108,000 annually for experienced professionals.
ABOUT Navy ships are constantly crossing the ocean, traveling hundreds of thousands of miles to the shores of every continent on Earth. As a Machinist’s Mate, you help ensure your ship arrives safely by maintaining the propulsion and auxiliary systems that get the crew in place for the mission. Your experience will include work across every inch of the ship, so whether you’re repairing a steam turbine or adjusting an aircraft elevator, you can expect to gain thorough working knowledge of all things mechanical on ships like cruisers and destroyers. The mission of the Navy Reserve is to provide strategic depth and deliver operational capabilities to the Navy and Marine Corps team and Joint forces, in times of peace or war. Navy Reserve Sailors seamlessly support and actively aid that mission, all while continuing to lead their own independent lives in the civilian world. ROLES & RESPONSIBILITIES Machinist’s Mates (MM) are responsible for operating and maintaining ship propulsion machinery, auxiliary equipment and outside machinery. Specifically, your job responsibilities as an MM may include: • Aligning piping systems for oil, water, air and steam • Operating ship boilers and steam turbines used for ship propulsion • Operating turbo generators used to produce electrical power • Cleaning, adjusting, testing and maintaining boilers, engines, generators • Maintaining auxiliary machinery including steering engines, elevators, winches, pumps and valves • Operating and maintaining water desalination plants • Maintaining refrigeration plants, air conditioning systems and galley equipment • Repairing valves, pumps, heat exchangers, compressors, steam turbines and hydraulic and pneumatic devices • Creating and analyzing machinery operating reports and records PAY & BENEFITS When you serve your country, you become a part of something truly important – and you deserve to be rewarded accordingly. Navy Reserve Sailors enjoy a comprehensive range of benefits, from state-of-the- art training to extensive educational assistance, VA benefits and more. In return for your service and dedication, the Navy Reserve provides you with the benefits to succeed in both your military and civilian lives: • Receive 4 days of basic pay for only 2 days worked (16 hours) each drill weekend • Opportunities to acquire new skills and sharpen existing ones, enhancing your civilian career • Educational assistance • Tax-free, worldwide Navy Exchange and commissary privileges for you and your family • VA guaranteed home loans • Low-cost insurance options, including up to $400,000 in life insurance • Travel opportunities • Earn points toward retirement benefits every time you drill • Retirement after 20 qualifying years • TRICARE EDUCATION OPPORTUNITIES Navy Reserve Sailors continue to hold educational opportunities through Tuition Assistance, DANTES and their post 9/11 or Montgomery GI Bill. Further education opportunities are also available through the US Naval War College and Senior Enlisted Academy, as well as certifications and licenses available through the Navy Credentialing Opportunities Online (COOL). QUALIFICATIONS AND REQUIREMENTS • U.S. citizen or equivalent • High school graduate or equivalent • 17 years of age or older General qualifications may vary depending upon whether you’re currently serving, whether you’ve served before or whether you’ve never served before. This job requires military service with a contract as a commissioned officer in the Navy. The application is for a specific position within the Navy. WORK ENVIRONMENT Serving part-time as a Navy Reserve Sailor, your duties will be carried out during your scheduled drilling and training periods. During monthly drilling, Sailors in the Navy Reserve typically work at a location close to their homes. Take a moment to learn more about the general roles and responsibilities of Navy Reserve Sailors. Job Type: Part-time Pay: $24.00 - $37.00 per hour Benefits: • Flexible schedule • Health insurance • Life insurance • Retirement plan Work Location: On the road
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. 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. Pay: $13.50 / hour Job Type: parttime Education: No education required Work location: On-site
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
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