Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $19.62 - $24.53
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Flexible Schedule
Job Description
The Pueblo of Sandia is a respected tribal entity committed to fostering a positive work environment based on principles of integrity, fairness, collaboration, communication, and recognition for performance excellence. The organization places a strong emphasis on attracting and retaining a qualified workforce while providing ongoing opportunities for professional development and contributing towards the success of the Pueblo today and in the future. This entity operates in a dynamic and culturally rich environment where community service and quality are paramount. The organizational culture encourages teamwork, mutual respect, and the highest standards in service delivery, making it a desirable workplace for professionals... Show More
Job Requirements
- High school diploma or GED certification
- Minimum two years food preparation experience in food service including one year supervisory experience
- Must successfully complete New Mexico Food Handlers course
- Must pass stringent background investigation
- Must pass pre-employment and random drug screening
- Ability to work flexible schedules including weekends and holidays
- Ability to lift 50lbs
- Ability to perform physical activities such as crouching, bending, feeling, finger dexterity, grasping, hearing, kneeling, lifting, pulling, pushing, reaching, seeing, walking, standing, stooping, and talking
- Work in indoor and outdoor environments with exposure to varying weather and noise levels
- Punctual and regular attendance according to policy
Job Qualifications
- High school diploma or GED certification
- Two years food preparation experience in a restaurant or food service capacity
- One year of supervisory experience
- Knowledge of culinary techniques and food preparation methods
- Skills in developing diverse and customizable banquet menus
- Ability to lead and motivate a team
- Strong organizational skills
- Strong verbal and written communication skills
- Ability to supervise and direct kitchen staff
- Ability to exercise sound personnel management
- Flexibility to work in fast-paced environments
- Ability to write and prepare standard reports
- Knowledge of buffet line operations
- Knowledge of food safety temperature requirements
- Knowledge of tribal, federal, state, and local sanitary regulations
Job Duties
- Assist the Sous Chef in leading the culinary team, overseeing the day to day operations of the kitchen, and ensuring smooth service during peak hours
- Provide mentorship and training to junior chefs
- Collaborate with the Sous Chef to create and refine seasonal, innovative menus that align with the restaurant's fine dining concept
- Ensure consistent high-quality food presentation and flavor profiles
- Ensure that all dishes meet the highest standards of quality, taste, and presentation before they are served
- Perform regular tasting and oversee quality control measures to maintain a consistent level of excellence
- Assist with ordering, inventory management, and waste control to ensure cost efficiency while maintaining ingredient quality
- Work closely with the front of house team to ensure seamless communication and execution of the dining experience
- Foster a positive and professional kitchen environment, encouraging teamwork and collaboration among staff
- Assure that all kitchen staff works in a sanitary, safe and productive manner, adheres to standard recipes and plating instructions and prepares quality food in a timely fashion
- Assure that all food going out on the service line is excellent regarding preparation, taste and presentation
- Oversee food preparation processes to maintain consistency, quality, and adherence to standards
- Assure cooperation between kitchen and restaurant service employees to assure best guest service
- Assure all kitchen workstations and storage areas are kept clean and orderly
- Assign daily cleaning tasks to kitchen staff
- Advise the Sous Chef/Banquet Chef of any necessary equipment repairs and follow up on timely completion
- Ensure proper temperature requirements are maintained and temperature logs are completed
- Ensure personnel maintain the highest standard of personal sanitation
- Investigate and resolve customer guest complaints about food quality/service and inform the Sous Chef/Banquet Chef
- Responsible for the opening and closing of the kitchen as necessary
- Knowledge of proper safe handling temperatures of food products
- Ensure safety gloves and latex food preparation gloves are worn when appropriate
- Ensure the correct amount of food is prepared to protect against waste
- Perform additional duties and responsibilities as necessary
- Punctual and regular attendance in accordance with attendance policy
- Build professional relationships and support a collaborative work environment
- Cooperate with team members reinforcing a culture of respect, honesty, and integrity
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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