Banquet Lead Cook: Elevate Event Dining

Sandia Resort & Casino; Albuquerque (NM); On-site; USD 42,000 - 54,000; Full time

Job summary

Sandia Resort & Casino in Albuquerque, NM is seeking a First Cook to lead culinary operations with limited supervision, ensuring high quality food preparation, display, storage and exceptional guest experiences.

Responsibilities include training line cooks, scheduling, maintaining standards, and coordinating with service staff to deliver outstanding meals while upholding safety and sanitation policies.

Qualifications

• Knowledge of culinary techniques and food preparation methods.
• Ability to lead, delegate tasks, and foster a collaborative work environment.
• Strong organizational and communication skills for menu planning and execution.
• Supervise cooks and kitchen staff; ensure safety, sanitation and standards.

Responsibilities

• Assist the Sous Chef/Banquet Chef with training line cooks and with weekly/daily schedules.
• Ensure sanitary, safe, and productive kitchen operations; follow recipes and prep to schedule.
• Oversee food preparation for quality, taste, and presentation to match standards.
• Coordinate with kitchen and service staff to deliver excellent guest experiences.
• Maintain cleanliness of workstations and storage areas; assign daily cleaning tasks.
• Identify equipment needs and follow up on repairs in a timely manner.
• Monitor food temperatures, safety gloves usage, and accurate portions to minimize waste.
• Open and close the kitchen as needed; communicate guest complaints to supervisors.
• Adhere to safety regulations and standards for food handling and sanitation.

Skills

Culinary techniques

Team leadership

Organizational skills

Communication (verbal/written)

Staff supervision

Personnel management

Flexibility

Job description

Sandia Resort & Casino in Albuquerque, NM is seeking a First Cook to lead culinary operations with limited supervision, ensuring high quality food preparation, display, storage and exceptional guest experiences.

Responsibilities include training line cooks, scheduling, maintaining standards, and coordinating with service staff to deliver outstanding meals while upholding safety and sanitation policies.