Cook Deli

Sandia Resort & Casino; Albuquerque (NM); On-site; USD 19,000 - 26,000; Full time

Job summary

Sandia Resort & Casino in Albuquerque, NM is seeking a kitchen teammate to support all restaurant operations, food preparation, and presentation. You will help develop menus, set up lines, ensure proper temperatures, and maintain safety and sanitation standards across the kitchen.

The role emphasizes teamwork, reliability, and adherence to Tribal, state, and local regulations. Experience in restaurant or food service is required, with NM Food Handlers certification upon hire.

Qualifications

• One year experience in restaurant or food service.
• Must successfully complete the New Mexico Food Handlers course upon hire.
• Must pass a stringent background investigation.
• Pre-employment and random drug screening required.

Responsibilities

• Assist in development and preparation of menus, food setup, service and cooking.
• Set up hot and cold food lines, use appropriate utensils and maintain temperatures.
• Serve food from counters and steam tables with proper portions and garnishes.
• Ensure thermometers are available and food temperatures maintained.
• Maintain cleanliness of kitchen, walk-in, freezer and storage.
• Uphold high personal sanitation standards and safety procedures.

Skills

Food safety

Teamwork

Communication

Culinary skills

Buffet setup

Temperature control

Adaptability

Inventory knowledge

Education

High School Diploma or GED

New Mexico Food Handlers certification

Tools

Food service equipment

Job description

Position Summary

Under general supervision, perform activities in support of all restaurant operations, food preparation, and presentation.

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

1. Assists in the development and preparation of menus, food set-up, service and cooking.
2. Follows prescribed menu in setting up hot and cold food lines, chooses proper utensils and ensures appropriate temperatures for menu items.
3. Serves a range of hot and cold food items from counters and steam tables; adds relishes and garnishes according to instructions, ensures that appropriate portions are served.
4. Ensures that thermometers are on hand and food temperature requirements are maintained.
5. Performs activities to provide cleanliness of the entire kitchen, including walk in refrigerator, freezer and dry storage.
6. Maintain the highest standards of personal sanitation.
7. Open and / or close as necessary or assigned.
8. Attends to day-to-day problems and needs concerning equipment and food supplies, detects and ensures disposition of spoiled or unattractive foods, defective supplies/equipment, and/or other unusual conditions.
9. Assist in training personnel.
10. Know proper food and safe handling temperatures.
11. Use safety wear and gloves when appropriate.
12. Knows proper food rotation procedures.
13. Performs additional duties and responsibilities as necessary or assigned.
14. 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

1. Builds a professional relationship with all team members and work associates, while supporting a strong collaborative work environment.
2. 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

1. Ability to follow instructions, effective communication skills to collaborate with kitchen staff, and coordinate food preparation activities to ensure seamless kitchen operation.
2. Ability to adapt to different cuisines, cook styles, and service requirements across multiple restaurant outlets, demonstrating versatility and flexibility in culinary skills and techniques.
3. Knowledge of buffet hot and cold line, deli, and fine dining operating requirements.
4. Ability to understand and follow safety procedures.
5. Knowledge of food preparation and presentation methods, techniques, and quality standards.
6. Strong teamwork and collaboration skills to work harmoniously, support team members during busy periods, and contribute positively for the overall success.
7. Knowledge of supplies, equipment, and inventory control.
8. Knowledge of minimum temperature requirements for food and drink preservation.
9. Knowledge of Tribal, federal, state, and local sanitary regulations regarding the preparation, maintenance and storage of food and drink products.

Qualifications

Education and Experience

Required:

1. One (1) years’ experience in restaurant or food service capacity.

Preferred:

1. High School Diploma, GED certification or equivalent.

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

License/Certifications/Registrations

1. Must successfully complete the New Mexico Food Handlers course upon hire.
2. Must be able to successfully pass a stringent background investigation.
3. 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

Balancing

Maintaining body equilibrium to prevent falling and walking, standing, or crouching on narrow, slippery, or erratically moving surfaces. This factor is important if the amount of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.

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:

1. Work is performed indoors and outdoors. Outside work is subject to temperature extremes and inclement weather conditions.
2. Work hours subject to change with overtime work required. Varied shifts including evenings, weekends, and holidays to accommodate operation hours.
3. Subject to hazards which may cause personal bodily harm; smoke; diseases; cuts bruises, burns, common cold, influenza, dust, odors, elevated noise levels, and outdoor surfaces.
4. Tasks may be performed on uneven, inclined, hard and soft carpeted floors, cement structures and surfaces.
5. Ability to lift and manipulate heavy objects. Requires the ability to lift up to 25lbs
6. Duties may involve walking, standing for long periods of time, sitting and crouching.
7. Specific required movements include the following:
   1. Trunk- bend, twist, rotate, push, pull, carry.
   2. Arms – reach, carry, lift, twist, and rotate.
   3. Legs – lift, push, pull, twist, and rotate.
   4. Hands – Grasp, manipulate bilateral coordination, hand and eye coordination, and overall and finger dexterity. Requires the ability to lift up to 50lbs.

Source: Hospitality Online