FIRST COOK COUNCIL ROOM

The Pueblo of Sandia operates a distinguished resort that emphasizes excellence in hospitality and culinary services. As a key part of their food and beverage department, the resort offers casual dining and room service experiences that prioritize guest satisfaction, quality food, and a welcoming atmosphere. The resort follows a philosophy rooted in integrity, fairness, collaboration, communication, and recognition for performance excellence, striving to attract and retain qualified team members who contribute to its ongoing success today and in the future. This focus not only fosters a positive work environment but also ensures exceptional service delivery to all guests, maintaining the resort's standing as a premier destination.

The role of the Kitchen Supervisor at the Pueblo of Sandia is a crucial leadership position involving the management of casual dining restaurant and room service kitchen operations. The Kitchen Supervisor works closely with the Sous Chef to oversee daily kitchen activities, ensuring that the kitchen staff—including line cooks, prep cooks, and dishwashers—perform their duties effectively under high culinary standards. This role requires a proactive leader capable of delivering motivation, mentorship, and training while maintaining strong collaboration with other departments to guarantee smooth and efficient service. The Kitchen Supervisor ensures adherence to recipes, food quality, proper portion control, and sanitary handling practices to provide guests with consistent and high-quality dining experiences.

The position demands an individual who can manage kitchen operations in the Sous Chef's absence and handle food storage, labeling, and rotation using FIFO (First In, First Out) methods to minimize waste and maintain productivity. The incumbent works to maintain the kitchen environment in a clean and orderly condition, assigns daily cleaning tasks, and ensures compliance with health and safety regulations. Additionally, the Kitchen Supervisor is responsible for monitoring kitchen equipment conditions, reporting repairs, maintaining temperature logs, and investigating guest complaints to uphold customer satisfaction.

This role extends beyond managing daily operations to include building professional relationships with team members, reinforcing a culture of mutual respect, honesty, and integrity. The Kitchen Supervisor is expected to exemplify punctuality and dependable attendance while adapting to a dynamic and fast-paced work environment. Key Performance Indicators (KPIs) will be utilized to measure success in this role, with regular feedback provided through performance reviews. Strong communication, organizational, and leadership skills are critical for the successful coordination of kitchen staff and banquet events, menu planning, and adherence to culinary trends and dietary preferences.

Candidates for this position must have a strong culinary background with at least two years of food preparation experience, including one year of supervisory experience in a restaurant or food service environment. A High School Diploma or GED certification is required, along with the successful completion of the New Mexico Food Handlers course. The job also requires passing a stringent background investigation, pre-employment, and random drug screenings to ensure a trustworthy and reliable workforce.

Physical demands of this position include crouching, bending, finger dexterity, grasping, hearing, kneeling, lifting, pulling, pushing, reaching, seeing, walking, standing for extended periods, stooping, and talking. The working conditions can be both indoors and outdoors, often involving exposure to extreme temperatures, inclement weather, smoke, dust, odors, and elevated noise levels. Given the physical and dynamic nature of this role, the Kitchen Supervisor must be adaptable and physically capable of meeting the demanding requirements of the job.