Jobs at Sandia Pueblo (Now Hiring) — 87 open — Page 5

Job DetailsJob Location: ALBUQUERQUE, NM 87113Position Type: Full TimeSalary Range: $23.31 - $26.23 HourlyJob Shift: SwingJob Category: Food & Beverage

Position Summary

A skilled and passionate candidate with strong culinary background, leadership experience, and a commitment to delivering exceptional cuisine and service. As a First Cook, you will be responsible for assisting the Sous Chef in overseeing the highest standards of quality, creativity, and consistency are maintained. This role will involve supervising kitchen staff, managing inventory, and ensuring food safety compliance in a fast paced, fine dining environment.

Our philosophy is built on the principles of integrity, fairness, collaboration, communication, and recognition for performance excellence. Meeting all performance standards leads to attracting and retaining a qualified workforce, provides opportunities for qualified team members, and contributes towards the ongoing success of the Pueblo of Sandia today and in the future.

Essential Duties and Responsibilities

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.
Assures that all kitchen staff works in a sanitary, safe and productive manner, adheres to our standard recipes and plating instructions and prepares quality food, in a timely fashion conforming to the daily production schedule for appetizers, salads, soups, sauces, entrée items, vegetables.
Assures 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.
Assures that all kitchen employees co-operate with both other kitchen employees as well as restaurant service employees, to assure the best guest service possible.
Assures that all kitchen workstations and storage areas are always kept in clean and orderly condition. Assigns daily cleaning tasks to kitchen staff.
Advises the Sous Chef/Banquet Chef of any necessary equipment repairs and follows up that repairs are done in a timely manner.
Ensures proper temperature requirements are maintained, and temperature logs are completed.
Ensures personnel maintain the highest standard of personnel personal sanitation.
Investigates and resolves customer guest complaints about food quality/service and informs the Sous Chef/Banquet Chef of guest complaints.
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.
Ensures the correct amount of food is prepared. Does not overproduce to protect against waste.
Performs additional duties and responsibilities as necessary or assigned.
Punctual and regular attendance is an essential responsibility for all team members and are expected to report to work based upon the assigned schedule each day in accordance with the attendance Policy for Pueblo of Sandia.

Additional Responsibilities

Builds a professional relationship with all team members and work associates, while supporting a strong collaborative work environment.
Cooperates with other team members, reinforcing a culture of mutual respect, honesty, and Integrity.

Key Performance Indicators

This position has Key Performance Indicators (KPI’s) identified as a measurement of success. KPI’s will be shared with all team members who work in this job title and feedback will be provided regarding the successful completion of the KPI’s as part of the performance review process.

Knowledge, Skills, and Abilities

Knowledge of culinary techniques, food preparation methods, flavor profile, create high quality dishes for banquet events.
Skills in developing diverse and customizable banquet menus, dietary preferences, culinary trends.
Ability to lead and motivate a team, delegate tasks effectively, and foster a collaborative and positive work environment.
Strong organizational skills to coordinate banquet events, from menu planning to execution, ensuring seamless operation.
Strong verbal and written communication skills conveying information clearly and professionally.
Ability to supervise and direct the work of cooks and other kitchen staff as assigned.
Ability to exercise sound personnel management practices while illustrating firm dispositions in dealing with employee issues.
Flexibility to work in a fast pace, dynamic environment with changing priorities and diverse clientele, adapting to different event requirements and challenges.
Ability to write and prepare standard reports and documents.
Knowledge of buffet line operations.
Knowledge of minimum temperature requirements for food/drink preservation.
Knowledge of Casino purchasing requirements and regulations desirable.
Knowledge of Tribal, Federal, State and local sanitary regulations regarding the preparation, maintenance, storage and sales of food/drink products.

Qualifications

Education and Experience

Required

Two (2) years food preparation experience in a restaurant or food service capacity including one (1) year of supervisory experience

Note: Relevant work experience or education may be substituted to satisfy education and/or work experience.

License/Certifications/Registrations

Must successfully complete the New Mexico Food Handlers course upon.
Must be able to successfully pass a stringent background investigation.
Will require a pre-employment and random drug screening.

Physical Requirements/Working Conditions

The following selected physical activities are required to perform the essential functions of this position

Physical Requirement

Description

Crouching

Bending the body downward and forward by bending leg and spine.

Feeling

Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips.

Finger Dexterity

Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand as in handling.

Grasping

Applying pressure to an object with the fingers and palm.

Hearing

Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discriminations in sound.

Kneeling

Bending legs at knee to come to a rest on knee or knees.

Lifting

Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles.

Pulling

Using upper extremities to exert force to draw, haul, or tug objects in a sustained motion.

Pushing

Using upper extremities to press against something with steady force to thrust forward, downward, or outward.

Reaching

Extending hand(s) and arm(s) in any direction.

Seeing

The ability to perceive the nature of objects by the eye.

Walking

Job requirements include, in the performance of duties, walking throughout the work area, on various work surfaces throughout internal or external locations.

Standing

Particularly for sustained periods of time.

Stooping

Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full motion of the lower extremities and back muscles.

Talking

Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.

Working Conditions Required

Work is performed indoors and outdoors. Outdoor work is subject to extreme temperatures and inclement weather conditions.
Must be able to work a flexible schedule including weekends and holidays.
Work hours are subject to change with overtime work required.
Subject to hazards, which may cause personal bodily harm; smoke, common colds, influenza, dust, odors and elevated noise levels.
Tasks may be performed on uneven, inclined, hard and soft-carpeted floors, outdoor surfaces, cement structures and surfaces.
Duties may involve walking, standing for long periods of time, sitting and crouching.
Specific required movements include the following:

Trunk - bend, twist, rotate, push, pull, carry
Arms – reach, carry, lift, twist, and rotate
Legs – lift, push, pull, twist, and rotate
Hands – Grasp, manipulate bilateral coordination, hand and eye coordination, and overall and finger dexterity.

Requires the ability to lift 50lbs.