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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,953.00 - $79,238.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Supplemental Insurance
Life insurance
401(k)
Paid Time Off
sick leave
Job Description
Indian Pueblo Kitchen at the Indian Pueblo Cultural Center (IPCC) is a distinguished cultural institution dedicated to preserving and sharing the rich heritage and traditions of the Pueblo peoples. As a vibrant cultural hub, IPCC offers visitors immersive experiences that highlight indigenous art, history, and cuisine. Through its food service operations, including the renowned Indian Pueblo Kitchen restaurant, bakery, and banquet services, IPCC creates an authentic cultural and culinary destination that connects guests to the stories and traditions of the Pueblo communities. This commitment to cultural integrity is reflected throughout the Center’s food offerings and events, making it a unique... Show More
Job Requirements
- Must be 21 years of age or older
- Must pass pre-employment drug/alcohol screening and background check
- Must obtain and maintain alcohol and food handling certifications
- Native American preference given
- Ability to manage high-volume service and shifting priorities
- Commitment to fostering an inclusive and respectful workplace
- Ability to remain composed under pressure
- Willingness to work hands-on in a dynamic cultural institution environment
Job Qualifications
- Bachelor's degree in hospitality, hotel/restaurant or business management or equivalent experience
- Five years' restaurant management experience with banquet and bakery oversight preferred
- Four years' supervisory experience in high-volume premium casual dining
- Expertise in full-service restaurant operations including procurement and financial reporting
- Proven ability to collaborate on culturally relevant and seasonally driven menus
- Track record of developing successful innovative food and event programming
- Strong operational planning and organizational skills
- Advanced financial acumen including budgeting and labor optimization
- Knowledge of food safety standards and ServSafe certification or equivalent
- Experience building and mentoring diverse teams
- Excellent communication and interpersonal skills
- Proficiency in POS and business software
- Strong analytical skills using data for continuous improvement
- Demonstrated leadership with emotional intelligence and accountability
- Ability to balance guest satisfaction with operational integrity
Job Duties
- Lead daily front-of-house and back-of-house restaurant operations
- Collaborate with culinary and banquet teams to align menus and food execution
- Manage labor, inventory, vendor relationships, and financial performance
- Drive guest engagement through active floor presence and team support
- Conduct training sessions and pre-shift briefings to maintain high service standards
- Ensure compliance with health, safety, and sanitation regulations
- Develop and execute innovative programming including cultural events and chef collaborations
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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