Chef Jobs in Rio Rancho, NM

Full-time Description WORK, PLAY, & ENJOY LIFE WITH HERITAGE Heritage Companies embodies the culture, spirit, and traditions of New Mexico, while offering a work environment that is focused on the overall employee experience. All employees will experience the exciting perks that only Heritage Companies can provide; including growth opportunities across our companies, generous discounts on hotel room rates, spa, and food at all of our restaurants in the portfolio across the wonderful state of New Mexico! Full-Time Salary Position starting at $80k DOE plus benefits. Located in Albuquerque, NM. Working out of The Clyde Hotel in Downtown. Position Purpose: The Executive Chef will under the direction of the General Manager, maintain the quality and culinary experience of the restaurant at designated property. The Executive Chef is an essential support to Heritage Hotels & Resorts in creating unforgettable culinary experiences for guests. Supervisory Responsibilities: Sous Chef, and Kitchen Team Members Essential Duties and Functions/Responsibilities/Tasks: Work under direction of the General Manager. Maintain high level of positive and professional approach with employees, coworkers, and guests. Plan and direct food preparation and culinary activities, including estimates of food requirements and food/labor costs. Communicate regularly with Sous Chef regarding job assignments and required timeframe for them and their teams for workflow at the property. Establish and supervise menus to ensure that maximum standards of service are maintained, while keeping in mind benchmarking of new trends or changes to industry standards made clear by the Regional Executive Chef. Preform interview, hire, disciplinary, and termination actions when necessary for team members. Set goals for performance that coincide with Heritage's plans and vision for the property. Assign, train and direct Sous Chef and the kitchen team members to carry out the basic programs as set up at the property. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of guests and team members. Resourcefully solve any issues that arise and seize control of any problematic situation. Benefits: Part-time employees receive: Dental, Vision and 401k! Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness & 401k! Requirements Excellent verbal communication and ability to multitask. Minimum five (5) years experience in a first class hotel/resort or restaurant. Associate degree in culinary arts or equivalent apprenticeship. Ability to work on your feet for eight hours or more in a humid kitchen environment. Must be able to lift/push/reach for/carry 30+ pounds frequently. Ability and willingness to work flexible hours including weekends, holidays and late nights. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. Salary Description $80k Annually DOE

**Sodexo** is hiring an **Executive Chef 2 - Schools** to oversee a potential **child nutrition partnership with Rio Rancho Public Schools in Rio Rancho, NM.** At Sodexo, we deliver food, nutrition, environmental and facilities management solutions to partnered K-12 schools. Joining us at one of our school sites means fostering healthy learning environments and positively influencing the students' well-being and performance. **What You'll Do** + be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; + ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; + have the ability and willingness to develop and motivate team members to embrace culinary innovations; + ensure food safety, sanitation and workplace safety standard compliance; and/or + have working knowledge of automated food inventory, ordering, production and management systems. **What We Offer** Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: + Medical, Dental, Vision Care and Wellness Programs + 401(k) Plan with Matching Contributions + Paid Time Off and Company Holidays + Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. **What You Bring** + a strong culinary background, with the demonstrated ability to stay current with new culinary trends; + excellent leadership and communication skills with the ability to maintain the highest of culinary standards; + strong coaching and employee development skills; and/or + have a passion for food and innovation. + Valid driver's license is required. **Who We Are** At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please completethis form (******************************************************************* . **Qualifications & Requirements** Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. **Location** _US-NM-Rio Rancho_ **System ID** _979326_ **Category** _Culinary_ **Relocation Type** _No_ **Employment Status** _Full-Time_ **Posted Range** _$59600 to $90090_ **Company : Segment Desc** _SCHOOL SERVICES_ _On-Site_

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role pays an hourly rate of $25 to $30, plus tips. Benefits for PT roles: 401(k) savings plan and 401(k) matching. EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline. About the Venue The Venue is a multipurpose establishment who hosts the Albuquerque Isotopes Baseball Team and also the United Soccer Team. Responsibilities Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Measure, mix and cook ingredients according to recipes Use a variety of pots, pans, knives and other equipment to prepare and serve food. Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Monitor events, materials and surroundings. Guide, direct and motivate kitchen employees. Ensure that all food safety standards are followed. Expected to be at every event, baseball/soccer and holidays if a game falls on one. Communicate with supervisors, peers and subordinates. Make decisions and solve problems. Organize, plan and prioritize work. Evaluate information against standards. Carry out ideas, programs, systems or products. Document and record all personnel discipline information. Work with Human resources for personnel discipline issues. Other duties as assigned by Executive Chef. Qualifications High school diploma or equivalent GED. Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience. State issued Health Certificate and immunizations are required. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Must be able to stand for extended periods of time. Ability to speak clearly so that listeners may understand. Must be able to make fast, simple, repeated movements of fingers, hands and wrists. Ability to bend, stretch, twist or reach out with the body, arms and/or legs. Must be able to lift, push, pull or carry heavy objects. Must have a good sense of taste and smell. Must be Serve Safe certified. Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook. Ability to work closely with kitchen staff, but also spend time alone cooking. Must be able to supervise, coach, and train employees. Provide excellent service to customers. General knowledge for the health and safety of patrons and staff. Ability to express ideas clearly when speaking or in writing. Ability to read and understand written information Identify problems and review information. Must be constantly aware of frequently changing events in cooking processes. Ability to repeat the same physical activities. Must maintain high level of concentration. Must be able to multi-task. Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics. Knowledge of US Foods Menu Profit Pro a plus. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

SAGE Dining Services is seeking a highly skilled and dedicated Executive Chef for a private day school in Albuquerque. This location has multiple outlets, a coffee shop, and two student campuses (grades 6-8), each serving 300-400 students, and a high school serving 700-800. We also host catering events that rival those of five-star restaurants. At SAGE, we create exceptional dining experiences not only during special catering events but at every meal. We seek managers who share our culinary passion and customer service mindset to exceed the expectations of the communities we serve. Our campus communities value what we do, recognizing that our menus are uniquely tailored for them. We want managers with a CAN-DO mentality and a GUEST-focused approach who prioritize safety and excel in mentoring our hourly teams. Our ideal candidate should genuinely embrace the regional culture, possess a strong sense of hospitality, demonstrate a business-savvy mindset, and be able to take ownership of daily tasks. You would be joining an amazing company! SAGE's accolades this year include the Daily Record's Empowering Women Award and Maryland's Most Admired CEO Award, as well as Newsweek's List of America's Greatest Workplaces 2024. In 2022, SAGE was recognized as the Food Service Operator of the Year by the International Food Service Manufacturers Association, otherwise known as the Silver Plate Award. If you are ready to start an exciting new chapter in your career, come and explore campus dining and apply today!

Eurest EXECUTIVE CHEF I - RIO RANCHO NM Pay Grade: 14 Salary: 75000 - 83000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in MyOpportunity to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in MyOpportunity by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email **************************. Click here to view the step-by-step instructions to refer a friend to this position. Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: * Plans regular and modified menus according to established guidelines * Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality * Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards * Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned * Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products * Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits * Follows facility, department, and Company safety policies and procedures to include occurrence reporting * Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: * A.S. or equivalent experience * 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chef experience a must * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities * ServSafe certified - highly desirable Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Paid Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) * Paid Parental Leave * Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

At Marvin Love and Associates, we pride ourselves on being at the forefront of culinary innovation and excellence. As a leading executive search and consulting firm specializing in the hospitality industry, we are currently seeking an experienced Corporate Culinary Chef to join a prestigious group of fine dining restaurants. A highly regarded hospitality group is seeking an experienced Corporate Culinary Chef to oversee culinary operations across 15+ properties. This role requires a dynamic leader with a passion for innovation, consistency, and quality in food service. The ideal candidate will have a strong background in multi-unit restaurant or resort operations, menu development, and team leadership. Travel required. Job Summary: The Corporate Culinary Chef will be responsible for overseeing the culinary operations across multiple restaurant locations and hotel properties ensuring that all culinary efforts meet the highest standards of quality, creativity, and consistency. This role involves collaborating with restaurant chefs, developing cohesive menus, and providing training and support to kitchen teams while maintaining the brand identity and core values of the organization. Responsibilities: Develop and implement culinary programs that align with the company's vision and goals. Work closely with restaurant leadership to create and refine menus that cater to the clientele while showcasing seasonal ingredients. Conduct regular visits to each restaurant location to ensure consistent quality and presentation of dishes. Provide hands-on training, mentorship, and support to restaurant chefs and culinary teams. Stay ahead of culinary trends and incorporate innovative techniques and flavors into menus. Collaborate with sourcing and purchasing teams to maintain high-quality ingredient standards and cost efficiency. Ensure compliance with health and safety regulations across all kitchen operations. Foster a collaborative and positive team environment, promoting culinary excellence and creativity. Requirements Requirements: Proven experience as a Corporate Culinary Chef or in a similar role managing multiple locations in a high-volume food service environment. Culinary degree or equivalent professional certification. Strong culinary background with expertise in fine dining and contemporary cuisines. Excellent leadership, communication, and interpersonal skills. Ability to develop, mentor, and inspire culinary staff across multiple locations. Proven track record in menu development, cost control, and operational efficiency. Creative mindset and a passion for staying current with culinary trends. Willingness to travel as needed to oversee culinary operations at various locations. Benefits $125K, Bonus, relocation, and Temp Housing Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Paid Time Off (Vacation, Sick & Public Holidays) Family Leave (Maternity, Paternity) Short Term & Long Term Disability Training & Development Wellness Resources

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. **Job Responsibilities** + Ensures culinary production appropriately connects to the Executional Framework + Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards + Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food + Train and manage culinary and kitchen employees to use best practice food production techniques + Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved + Reward and recognize employees + Plan and execute team meetings and daily huddles + Complete and maintain all staff records including training records, shift opening/closing checklists and performance data + Develop and maintain effective client and guest rapport for mutually beneficial business relationships + Interact directly with guests daily + Aggregate and communicate regional culinary and ingredient trends + Responsible for delivering food and labor targets + Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends + Ensure efficient execution and delivery of all culinary products in line with the daily menu + Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items + Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards + Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used + Full knowledge and implementation of the Food Framework + Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase + Ensure proper equipment operation and maintenance + Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations + Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? **Qualifications** + Requires at least 4 years of culinary experience + At least 2 years in a management role preferred + Requires a culinary degree or equivalent experience + Ability to multi-task + Ability to simplify the agenda for the team + Requires advanced knowledge of the principles and practices within the food profession. + This includes experiential knowledge required for management of people and/or problems. + Requires oral, reading, and written communication skills **Education** **About Aramark** **Our Mission** Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. **About Aramark** The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook , Instagram and Twitter .

Job Corps is the largest nationwide no-cost residential career training program in the country and has been operating for more than 50 years. With a mission to “attract eligible young people, teach them the skills they need to become employable and independent, and place them in meaningful jobs or further their education,” the program helps eligible young people ages 16 through 24 complete their high school education, trains them for meaningful careers, and assists them with obtaining employment. Job Corps has trained and educated over two million individuals since 1964. The Cook Helper at reports to the Food Services Supervisor or designee and is an hourly, non-exempt position. Responsible for preparing center meals, establishing menu, and determining quantities of food needed. Demonstrates on-going commitment to preparing young people for the workforce by modeling, mentoring, and monitoring excellence in the eight Career Success Standards of: workplace relations and ethics; information management; communications; multicultural awareness; personal growth and development; career and personal planning; interpersonal skills and independent living. Duties and Responsibilities: Demonstrates and abides by Aleut Core Values. Able to operate kitchen equipment and safely handle knives. Prepares daily center meals and ensures that they are ready to serve according to menu, and recipe. Ensures meals are wholesome, appetizing, and eye appealing. Maintains inventory of foodstuffs, requests additional food, and recommends replenishment items. Assists in preparing weekly and monthly food service. Coordinates activities of cook helpers in preparation, efficient and timely arrangement, servicing, and cleanup of meals; takes charge of all food service functions on assigned shifts in the absence of the Food Service Manager. Assists in the cleaning and maintaining of kitchen and dining areas and maintains kitchen equipment in orderly workable condition. Maintains daily record of food cost and amount of food used. Reports unsafe or unsanitary conditions in the kitchen/dining area. Ensures leftover foods are properly covered and stored. Directs work of students who are assigned to serving. Attends required staff training. Cultivates and maintains a climate on center that is free of harassment, intimidation, and disrespect to provide a safe place for staff and students to work and learn. Clearly communicates and consistently models appropriate CSS and employability skills including personal responsibility and computer fluency. Maintains accountability of staff, students, and property, adheres to safety practices in all areas of responsibility. Performs other duties as assigned. The above statements are intended to describe the general nature and level of work performed by a person in this position. They are not to be construed as an exhaustive list of all duties that may be performed in such a position. Education and Experience Requirements: High School diploma or GED. Two or more years' food preparation training and related work. Must possess or be able to obtain a ServSafe food safety. Valid driver's license in the state of employment with an acceptable driving record. Additional Requirements: Knowledge of all aspects of food preparation, cooking, and good nutrition. Able to work some weekends and flexible hours. Well-developed habits of personal cleanliness and hygiene. Must meet state or local food handling requirements, whichever are more restrictive. Must maintain CPR/First Aid certification. Ability to effectively relate to the trainee population. The position requires the ability to operate office equipment. In addition, individuals must be able to interact with team members and maintain an effective working relationship with all facility staff and departments. Working Conditions: This position involves frequent standing, walking, bending, squatting, kneeling occasional sitting, stooping, lifting 50 pounds, and carrying. Applicant must be able to see, hear, and speak. Environmental Demands: The position requires the ability to spend 5% of work time outside and 95% of work time indoors; the ability to withstand moderate noise levels, including voice levels 90% of work time; the ability to work in high-temperature settings during the summer months; and ability to work in low-temperature settings in winter months. Aleut offers the following benefits to eligible employees: Health insurance Dental/Vision insurance Paid Time Off Short- and Long-Term Disability Life insurance 401k and match Aleut Federal, LLC provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, sexual orientation, gender identity, or genetics. In addition to federal law requirements, AF complies with applicable state and local laws governing nondiscrimination in employment in every location where the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. AF prohibits workplace harassment based on race, color, sex, religion, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. #aoz #zr

Meals on Wheels New Mexico seeking a Prep Chef with a minimum of 1 year of experience in meal production, food safety, and kitchen upkeep. Is this you? At MOWNM, your work will make a positive difference in the lives of hungry neighbors across Albuquerque and the state of New Mexico. We welcome a team member seeking to work in a thriving, values-based organization. Sound good? Then MOWNM is the place for you! MOWNM was recognized in 2018 as one of the Best Places to Work in Albuquerque, and as a leader in ethical business practices and quality processes in 2020. Duties include… High attention to detail with a proactive mindset Standing most of the workday Ability to stay on task while working in a specific timeframe Ability to communicate effectively while following MOWNM policies and procedures Ability to read and recipe and comprehend what the recipe needs to be prepped for hot production chef the next day. Respectful attitude to staff and volunteers We require… Knife skills experience and experience in a kitchen environment. Detail Oriented Ability to work well with others Must be able to lift 50 pounds Must be able to stand most of the day We promise a team that… Listens to awesome ideas - and works together to meet MOWNM's goals. Acknowledges a job well done Appreciates fun, innovation, and hard work Cares about the communities we serve - and each other Why we exist… Meals on Wheels New Mexico is a private 501(c)3 nonprofit corporation founded in 1972. We are the only home delivered meal program in our area preparing special diets for a variety of needs, including diabetes, renal failure, heart issues, chewing and swallowing problems, etc. We provide our services to anyone of any age. There are no restrictions for age or disability. We currently have clients in their 20s to our oldest client who just celebrated her 109th birthday. We can provide meals for any duration whether they are needed during a period of recuperation or for many years. Our success is the result of talented employees and dedicated volunteers who are committed to our mission and our four values: Compassion, Reliability, Service, and Teamwork. We offer a great work environment with a generous benefits package. Learn more at mow-nm.org/job-openings. Does MOWABQ sound like a good fit with your values and experience? Please apply; we look forward to meeting you!

Lead and manage culinary operations for food venues under limited supervision, ensure high quality food preparation, adherence to standards, display, storage, and exceptional guest experiences 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 Assists Executive Chef/Restaurant Manager with the training of line cooks, and with the preparation of weekly work schedules, and daily break schedules for the pantry staff, daily food production schedule (conforming to cover forecast), and work assignments, ensure kitchen recipes are followed preparation and storeroom requisition preparation to maintain par levels. 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 Executive Chef/ Restaurant Manager 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 Executive Chef/Restaurants Manager 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 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. Requirements: Education and Experience Required: High School Diploma, GED certification or equivalent. 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. The content of this does not restrict management's right to assign or reassign duties and responsibilities to this job at any time. The reflects the assignment of the essential functions of the current position but does not prescribe or restrict tasks that may be assigned. The essential functions are specified but are subject to change at any time for various reasons, including management discretion. The Pueblo of Sandia reserves the right to make changes to the job description whenever necessary. Selected candidates must submit to and pass a pre-employment drug and alcohol screening as part of the pre-employment process. Drug and alcohol screening will continue through post-hire testing to be conducted by a third-party random number generator. Selected candidates must submit to and pass a criminal background screening as part of the pre-employment process. The Pueblo of Sandia is an equal opportunity employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, national origin, age, marital status, disability, sexual orientation, or any other characteristic protected by state or federal law.

Directs a kitchen staff in all aspects of food preparation, presentation and the care and maintenance of kitchen facilities. Job Description Expectations of Leadership: Actively support, demonstrate, and promote the company's core values. Be approachable and engaging with fellow team members Always treat individuals with dignity and respect regardless of job position. Demonstrate maturity through exhibiting excellent listening skills. Make educating, inspiring, and motivating your team central to your mission. Major Responsibilities/Activities: Ensures that all food preparation meet the established safety and health specifications and company quality standards. Trains employees, assists in hiring, promotions, addresses employee concerns and resolves conflicts. Ensures an adequate workforce level is available to meet production needs and is based on projections. Assists in controlling production cost and product waste notifies Chef or variances. Responsible for set-up, stocking and service of assigned food outlet(s) using specified methods. Completes any required daily financial documents and reports. Meets the attendance guidelines of the job, adheres to regulatory, departmental and company policies. Performs other duties as assigned. Minimum Requirements: Preference is given to qualified Santa Ana Tribal members. High school diploma or GED. Two-year Culinary Arts School or equivalent technical training in food and beverage. Five years restaurant industry work, including two to three years progressive supervisory experience in food production in a hotel or chain restaurant. Good interpersonal, customer service and communication skills along with Professional appearance. Bi-lingual and multi-cultural experience preferred. A smartphone capable of running company applications and communication systems is required. If a smartphone is not provided by the company, a candidate or employee may be provided a smartphone of the company's choice, through a payroll deduction program. Obtain New Mexico liquor server's license and a Food Handlers card within 90 days of hire. Essential Mental Functions The essential mental functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Maintains a strict level of confidentiality regarding company information. Must be able to work independently and exercise good judgment in handling a variety of situations. Must have excellent problem-solving abilities. Must be a detail oriented, organized individual with the ability to multi-task. Must be able to work in a fast-paced environment. Must be able to deal with stressful situations in a professional manner. Display strong verbal and written communication skills. Proven ability to handle conflict situations. Must be a Team Player. Essential Physical Functions The essential physical functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the position, the employee is frequently required to stand, walk, turn, bend, use hands and fingers to handle and feel, reach with hands and arms, talks, and hear. Must regularly lift and /or move up to 50 pounds, frequently lift and/or move up to 100 pounds and occasionally lift and/or move more than 100 pounds. Must be able to walk and stand for extended periods of time. Must be able to work well in fast paced, customer-oriented environment. Physical ability to safely perform the essential job functions of the position. Equipment Used: Standard commercial restaurant and kitchen equipment. POS Smartphones, computers, laptop computers, and other traditional office equipment as required. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee's duties are performed indoors in a climate controlled non-smoking environment.

Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! * Fast hiring process * Flexible part-time or full-time schedule * Growth opportunities * Great team atmosphere and culture Responsibilities * Properly learn and execute all of our recipe procedures * Maintain cleanliness throughout kitchen * Follow company safety and sanitation policies and procedures * Communicate ticket times to Team Members * Keep food orders flowing continuously from the kitchen About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Friendly, warm, and caring demeanor with Team Members * Thinks and acts quickly in a fast-paced, high-volume environment * Ability to use slicers, mixers, grinders, food processors, etc. * Prior experience preferred in a similar food and beverage service and preparation position

Salary: $14+hr, including benefit package Benefits: Health insurance, pet insurance, PTO accrual*, 401k plans with matching*, career growth opportunities, free movies, free shift beer or root beer, and discounted meals. Flix Brewhouse works hard to provide gold standard experiences for guests and team members alike! Whether you are looking to grow with us or are just here to enjoy the movies and beer, we want you to be a part of this blockbuster hit! WHAT YOU DO: In this role, you're the culinary creator, crafting a delightful range of dishes, from mouthwatering pizzas and juicy burgers to fresh salads and savory wraps. WHAT YOU NEED: To excel in this gig, some prior cooking experience is a plus, but if you're eager to learn, we're ready to teach. Having a soft spot for movies and a knack for handling high-volume culinary action is a bonus. Being a team player who can groove with the kitchen crew is essential, and don't forget, you should be ready to spice up the nights and weekends with your culinary talents. Lastly, having the strength to carry up to 50 lbs and stand tall for extended periods, are all required! At Flix Brewhouse, we believe in equal opportunity and welcome applicants from diverse backgrounds to apply. *Full time team members To learn more about our company, please visit ********************************* and *****************************************

Sodexo is hiring an Executive Chef 2 - Schools to oversee a potential child nutrition partnership with Rio Rancho Public Schools in Rio Rancho, NM. At Sodexo, we deliver food, nutrition, environmental and facilities management solutions to partnered K-12 schools. Joining us at one of our school sites means fostering healthy learning environments and positively influencing the students' well-being and performance. What You'll Do be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Valid driver's license is required. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Full-time Description WORK, PLAY, & ENJOY LIFE WITH HERITAGE Heritage Companies embodies the culture, spirit, and traditions of New Mexico, while offering a work environment that is focused on the overall employee experience. All employees will experience the exciting perks that only Heritage Companies can provide; including growth opportunities across our companies, generous discounts on hotel room rates, spa, and food at all of our restaurants in the portfolio across the wonderful state of New Mexico! Full-Time Salary Position starting at $55K-$60K DOE plus benefits. Located in Albuquerque, NM. Working out of our Hotel Chaco. Position Purpose: The Sous Chef will prepare signature dishes under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. They will fill in for the Executive Chef in planning and directing food prep and culinary activities and perform management responsibilities as well. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Line Cooks, Prep Cooks, Dishwashers Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs. Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Produce high quality plates both design and taste wise. Willing to work a station during service when the Executive Chef is expediting. Ensure that the kitchen operates in a timely way. Resourcefully solve any issues that arise and seize control of any problematic situation. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff. Order supplies to stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards. Other duties as assigned consistent with the functions of this position as needed at the property. Benefits: Part-time employees receive: Dental, Vision and 401k! Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness & 401k! Requirements High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience. 2-3 years of kitchen management or equivalent combination of education and experience; luxury branded hospitality experience preferred. New Mexico Food Handler Certification and ServSafe Manager Certification. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. Salary Description $55k-$60K Annually

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities * Ensures culinary production appropriately connects to the Executional Framework * Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards * Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food * Train and manage culinary and kitchen employees to use best practice food production techniques * Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved * Reward and recognize employees * Plan and execute team meetings and daily huddles * Complete and maintain all staff records including training records, shift opening/closing checklists and performance data * Develop and maintain effective client and guest rapport for mutually beneficial business relationships * Interact directly with guests daily * Aggregate and communicate regional culinary and ingredient trends * Responsible for delivering food and labor targets * Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends * Ensure efficient execution and delivery of all culinary products in line with the daily menu * Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items * Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards * Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used * Full knowledge and implementation of the Food Framework * Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase * Ensure proper equipment operation and maintenance * Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations * Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications * Requires at least 4 years of culinary experience * At least 2 years in a management role preferred * Requires a culinary degree or equivalent experience * Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for management of people and/or problems. * Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Albuquerque

pJob Corps is the largest nationwide no-cost residential career training program in the country and has been operating for more than 50 years. With a mission to “attract eligible young people, teach them the skills they need to become employable and independent, and place them in meaningful jobs or further their education,” the program helps eligible young people ages 16 through 24 complete their high school education, trains them for meaningful careers, and assists them with obtaining employment. Job Corps has trained and educated over two million individuals since 1964./p pThe Cook Helper at reports to the Food Services Supervisor or designee and is an hourly, non-exempt position. Responsible for preparing center meals, establishing menu, and determining quantities of food needed. Demonstrates on-going commitment to preparing young people for the workforce by modeling, mentoring, and monitoring excellence in the eight Career Success Standards of: workplace relations and ethics; information management; communications; multicultural awareness; personal growth and development; career and personal planning; interpersonal skills and independent living./p pstrong Duties/strongstrong and Responsibilities:/strong/p ul li Demonstrates and abides by Aleut Core Values./li li Able to operate kitchen equipment and safely handle knives./li li Prepares daily center meals and ensures that they are ready to serve according to menu, and recipe./li li Ensures meals are wholesome, appetizing, and eye appealing./li li Maintains inventory of foodstuffs, requests additional food, and recommends replenishment items./li li Assists in preparing weekly and monthly food service./li li Coordinates activities of cook helpers in preparation, efficient and timely arrangement, servicing, and cleanup of meals; takes charge of all food service functions on assigned shifts in the absence of the Food Service Manager./li li Assists in the cleaning and maintaining of kitchen and dining areas and maintains kitchen equipment in orderly workable condition./li li Maintains daily record of food cost and amount of food used./li li Reports unsafe or unsanitary conditions in the kitchen/dining area./li li Ensures leftover foods are properly covered and stored./li li Directs work of students who are assigned to serving./li li Attends required staff training./li li Cultivates and maintains a climate on center that is free of harassment, intimidation, and disrespect to provide a safe place for staff and students to work and learn./li li Clearly communicates and consistently models appropriate CSS and employability skills including personal responsibility and computer fluency./li li Maintains accountability of staff, students, and property, adheres to safety practices in all areas of responsibility./li li Performs other duties as assigned./li /ul pem The above statements are intended to describe the general nature and level of work performed by a person in this position. They are not to be construed as an exhaustive list of all duties that may be performed in such a position./em/p pstrong Education/strong strongand/strong strong Experience/strong strong Requirements:/strong/p ul li High School diploma or GED./li li Two or more years' food preparation training and related work./li li Must possess or be able to obtain a ServSafe food safety./li li Valid driver's license in the state of employment with an acceptable driving record./li /ul pstrong Additional Requirements: /strong Knowledge of all aspects of food preparation, cooking, and good nutrition. Able to work some weekends and flexible hours. Well-developed habits of personal cleanliness and hygiene. Must meet state or local food handling requirements, whichever are more restrictive. Must maintain CPR/First Aid certification. Ability to effectively relate to the trainee population. The position requires the ability to operate office equipment. In addition, individuals must be able to interact with team members and maintain an effective working relationship with all facility staff and departments./p pstrong Working Conditions: /strong This position involves frequent standing, walking, bending, squatting, kneeling occasional sitting, stooping, lifting 50 pounds, and carrying. Applicant must be able to see, hear, and speak./p pstrong Environmental Demands: /strong The position requires the ability to spend 5% of work time outside and 95% of work time indoors; the ability to withstand moderate noise levels, including voice levels 90% of work time; the ability to work in high-temperature settings during the summer months; and ability to work in low-temperature settings in winter months./p pspan Aleut offers the following benefits to eligible employees: /span/p ul lispan Health insurance /span/li lispan Dental/Vision insurance /span/li lispan Paid Time Off /span/li lispan Short- and Long-Term Disability /span/li lispan Life insurance /span/li lispan /spanspan 401k and match /span/li /ul pAleut Federal, LLC provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, sexual orientation, gender identity, or genetics. In addition to federal law requirements, AF complies with applicable state and local laws governing nondiscrimination in employment in every location where the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. AF prohibits workplace harassment based on race, color, sex, religion, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status./p p #aoz/p p#zr/p p /p

Lead and manage culinary operations for food venues under limited supervision, ensure high quality food preparation, adherence to standards, display, storage, and exceptional guest experiences 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 Assists the Sous Chef/Banquet Chef with the training of line cooks, and with the preparation of weekly work schedules, and daily break schedules for the pantry staff, daily food production schedule (conforming to cover forecast), and work assignments, ensure kitchen recipes are followed preparation and storeroom requisition preparation to maintain par levels. 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. Requirements: Education and Experience Required: High School Diploma, GED certification or equivalent. 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. The content of this does not restrict management's right to assign or reassign duties and responsibilities to this job at any time. The reflects the assignment of the essential functions of the current position but does not prescribe or restrict tasks that may be assigned. The essential functions are specified but are subject to change at any time for various reasons, including management discretion. The Pueblo of Sandia reserves the right to make changes to the job description whenever necessary. Selected candidates must submit to and pass a pre-employment drug and alcohol screening as part of the pre-employment process. Drug and alcohol screening will continue through post-hire testing to be conducted by a third-party random number generator. Selected candidates must submit to and pass a criminal background screening as part of the pre-employment process. The Pueblo of Sandia is an equal opportunity employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, national origin, age, marital status, disability, sexual orientation, or any other characteristic protected by state or federal law.

**Join Our Culinary Team!** Are you looking to take your culinary career to the next lever? The Hyatt Regency Tamaya is looking for a talented and dedicated Cooks to join our culinary team. If you thrive in a buzzing kitchen and like working as a team to create experiences for others, we want to hear from you! No matter your experience level we have a role for you. **What We Offer** At Hyatt Regency Tamaya, we believe in taking care of our team members. As a valued Cook on our team, you'll enjoy a range of fantastic benefits: **·** **Free Meals** + Enjoy complimentary meals during your shifts. **·** **Laundered Uniforms** + Keep your focus on cooking - we take care of the laundry. **·** **Exclusive Discounts** + Take advantage of special discounts on golf and more. **·** **Global Perks** + Access to free room accommodations at Hyatt properties worldwide and discounts of food and beverage. **·** **Great Benefits** + Low-cost Medical, Dental, Vision insurance plus a lot more! **·** **Career Growth Opportunities** + Turn a job into a long-term career with an international company.Dream of traveling and exploring other places, why not do that as you grow your career. Clickhere (************************************************************* to spend a 'day in the life' of a hospitality professional at a full-service hotel via our virtual reality experience. **Qualifications:** **Key Responsibilities** + Prepare and cook menu items in accordance with established recipes and standards. + Ensure the highest quality of food and presentation. + Maintain a clean and organized work environment. + Collaborate with the kitchen team to ensure a seamless dining experience for guests. + Adhere to all health and safety regulations. **Qualifications** + Proven experience as a cook preferred but not required. + Strong understanding of cooking techniques and food safety practices. + Excellent time management and organizational skills. + Ability to work well under pressure and in a team environment. + Passion for the culinary arts and a commitment to quality. **Apply Today!** If you are ready to embark on a rewarding career in the hospitality industry and join a team that values creativity and excellence, apply now to become a Cook at Hyatt Regency Tamaya. We are excited to welcome you to our team! **Primary Location:** US-NM-Rio Rancho **Organization:** Hyatt Regency Tamaya Resort and Spa **Pay Basis:** Hourly **Job Level:** Full-time **Job:** Culinary **Req ID:** RIO000326 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.