Cook - Kowira Grill

Sandia Resort & Casino; Albuquerque (NM); On-site; USD 27,000 - 36,000; Full time

Job summary

Sandia Resort & Casino is seeking a restaurant/kitchen candidate to support all operations in food preparation and presentation. The role emphasizes adherence to safety protocols, menu execution, and teamwork across outlets to maintain quality and guest satisfaction.

Requirements include at least 1 year in food service, NM Food Handlers certification, and ability to pass background and drug screens. The position involves varied shifts and indoor/outdoor work conditions with potential overtime.

Qualifications

• One (1) year of experience in restaurant or food service capacity is required.
• Must successfully complete the New Mexico Food Handlers course upon hire.
• Must be able to pass a stringent background investigation and pre-employment drug screening.

Responsibilities

• Assist in the development and preparation of menus, food set-up, service and cooking.
• Follow prescribed menu in setting up hot and cold food lines, and ensure appropriate temperatures for menu items.
• Serve hot and cold food items from counters and steam tables with proper portions.
• Maintain cleanliness of the kitchen, including walk-in refrigerator, freezer and dry storage.
• Ensure personal sanitation standards are upheld and safety gear is used when appropriate.
• Attend to equipment and supply issues and monitor for spoiled foods or defective items.
• Assist in training personnel and cooperating with team members to support a positive work environment.

Skills

Effective communication

Teamwork

Food safety

Adaptability

Attention to detail

Education

High School Diploma, GED certification or equivalent

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

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