LEAD STEWARD

The Pueblo of Sandia is a vibrant tribal community committed to fostering growth, wellness, and cultural preservation. It operates various enterprises, including hospitality and food service operations, that emphasize integrity, fairness, collaboration, communication, and recognition of performance excellence. The Pueblo of Sandia aims to attract and retain a qualified workforce by offering opportunities for professional development, contributing to the ongoing success of the community both today and in the future. This commitment is reflected in their approach to employee engagement and performance standards, creating a supportive and productive work environment that respects cultural values while promoting modern operational efficiency.

The position available is for a Supervisory role within the kitchen operations, specifically overseeing the dish pantry department. This role is essential in ensuring that food service is clean, efficient, and economical. The supervisor manages kitchen employees tasked with collection, sorting, washing, and supplying utensils and dishes necessary for smooth restaurant and banquet operations. The ideal candidate will be responsible for maintaining cleanliness and operational standards compliant with health regulations, coordinating the repair and maintenance of kitchen and dishwashing equipment, and facilitating communication among team members through regular meetings. Meeting key performance indicators related to operational success is an integral part of this position. This role requires a person who can lead by example, motivating and coaching staff while fostering a harmonious and professional work environment. The position upholds high standards of hygiene, safety, and teamwork. Emphasis is placed on multitasking capabilities, organizational skills, and communication proficiency, making this role pivotal in delivering excellent service to guests and maintaining the reputation of the Pueblo of Sandia's food services. This is a full-time role requiring punctual attendance and the ability to adapt to changing schedules based on business needs. Candidates must be at least 18 years old and have a minimum of two years of stewarding or related experience. Training such as the New Mexico food handlers’ course must be completed within a specified timeframe, and passing background and drug screenings are mandatory. Overall, this role offers a unique opportunity to contribute to tribal hospitality services while growing professionally in a collaborative and culturally respectful environment.