Cook EDR

Sandia Resort & Casino; Albuquerque (NM); On-site; USD 19,286 - 30,307; Full time

Job summary

Sandia Resort & Casino in Albuquerque, NM seeks a kitchen team member to support restaurant operations, food preparation, and presentation. The role emphasizes adherence to safety standards, cleanliness, and efficient service across hot and cold stations.

Responsibilities include menu setup, portion control, and maintaining high sanitation. Applicants should have at least 1 year of experience and the ability to work varied shifts, including evenings and weekends.

Qualifications

• Ability to follow instructions and collaborate with kitchen staff.
• Versatility across cuisines, cook styles, and service requirements.
• Knowledge of buffet lines, deli, and fine dining operations.
• Awareness of safety procedures and proper food handling temperatures.
• Understanding of food preparation methods, presentation, and quality standards.
• Strong teamwork to support busy periods and overall success.
• Knowledge of supplies, equipment, and inventory control.
• Familiarity with minimum temperature requirements for food and drinks.
• Awareness of tribal, federal, state, and local sanitary regulations.

Responsibilities

• Assist in menu development and food set-up, service, and cooking.
• Follow menu protocols to maintain proper temperatures and portions.
• Serve hot and cold items, garnish, and ensure portion control.
• Maintain cleanliness of kitchen areas, including walk-ins and storage.
• Uphold personal sanitation standards and safety gear usage.
• Attend to equipment and supply issues and identify spoiled or defective items.
• Assist in training junior staff and ensuring compliance with policies.
• Know and apply safe food handling temperatures and rotation procedures.

Skills

Communication

Culinary skills

Food safety

Teamwork

Menu planning

Education

High School Diploma or GED

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.

Qualifications

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.

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 and Working Conditions

1. 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.
2. Crouching Bending the body downward and forward by bending leg and spine.
3. Feeling Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips.
4. Finger Dexterity Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand as in handling.
5. Grasping Applying pressure to an object with the fingers and palm.
6. 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.
7. Kneeling Bending legs at knee to come to a rest on knee or knees.
8. 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.
9. Pulling Using upper extremities to exert force to draw, haul, or tug objects in a sustained motion.
10. Pushing Using upper extremities to press against something with steady force to thrust forward, downward, or outward.
11. Reaching Extending hand(s) and arm(s) in any direction.
12. Seeing The ability to perceive the nature of objects by the eye.
13. Walking Job requirements include, in the performance of duties, walking throughout the work area, on various work surfaces throughout internal or external locations.
14. Standing Particularly for sustained periods of time.
15. 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.
16. 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.
17. Work is performed indoors and outdoors. Outside work is subject to temperature extremes and inclement weather conditions.
18. Work hours subject to change with overtime work required. Varied shifts including evenings, weekends, and holidays to accommodate operation hours.
19. Subject to hazards which may cause personal bodily harm; smoke; diseases; cut bruises, burns, common cold, influenza, dust, odors, elevated noise levels, and outdoor surfaces.
20. Tasks may be performed on uneven, inclined, hard and soft carpeted floors, cement structures and surfaces.
21. Ability to lift and manipulate heavy objects. Requires the ability to lift up to 25lbs.
22. Duties may involve walking, standing for long periods of time, sitting and crouching.
23. 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 up to 50lbs.