Hotel Line Cook 2

Pueblo of Pojoaque Corporations; New Mexico; On-site; USD 144,000 - 158,000; Full time

Job summary

Pueblo of Pojoaque Corporate is seeking a full-time kitchen cook to manage the production of food for daily events and large-scale gatherings. The role involves working with Sous Chefs to prepare items for various venues while maintaining high quality and strict sanitation standards.

Candidates should have 1+ years of culinary experience or a culinary degree, with the ability to operate independently and support event-based production as needed.

Qualifications

• High school Diploma or GED.
• 1+ years prior culinary experience in quality and high-volume establishment.
• Culinary degree or equivalent work experience.
• Must be able to obtain food handlers certification.

Responsibilities

• Follow proper food handling and sanitation procedures.
• Prepare all food production for the day’s events.
• Work with Sous Chefs on day’s events, including preparation of items to be served on any of the property’s venues, while maintaining sanitation and quality standards.
• Complete production list for day’s events or business property needs.
• Set up station with minimal supervision.
• Uphold quality and consistency in all menu items prepared and served.

Skills

Food preparation

Sanitation procedures

Reading recipes

Teamwork

Education

High school Diploma or GED

Culinary degree or equivalent

Food handlers certification

Job description

• Base Pay $24.00 / Hour
• Employee Type Full Time - Non Exempt
• Manage Others No

Contact information

• Phone [phone]
• Email [e-mail]

NAME OF ENTERPRISE:

Pueblo of Pojoaque Corporate

REPORTS TO:

Executive Chef

DEPARTMENT:

Food & Beverage

FLSA STATUS:

Full-time, hourly, non-exempt

JOB PURPOSE:

This position is responsible for the production of food as well as working parties. In general, this person is responsible for preparing food as assigned with minimal deviation and moderate supervision while insuring that items produced are consistent with the company’s high-quality standards.

ESSENTIAL FUNCTIONS:

• Follow proper food handling and sanitation procedures.
• Prepare all food production for the day’s events.
• Work with Sous Chefs on day’s events, including preparation of items to be served on any of the property’s venues, while maintaining sanitation and quality standards.
• Complete production list for day’s events or business property needs.
• Set up station with minimal supervision.
• Uphold quality and consistency in all menu items prepared and served.
• Set up courses for plated events with minimal supervision.
• Participate in plate out at events.
• Assist with the breakdown of leftover items and cleaning of the kitchen at the end of the event.
• Participate in inventory production of frozen HD items.
• Assist Crew Leader and Sous Chef’s during production for upcoming events and/or daily preparations.
• Perform all reasonable requests by the management team.
• Attend and participate in all scheduled meetings and training sessions.
• Other duties as assigned
• Must be at least 18 years old
• Ability to operate independently with minimal direct supervision
• Good knowledge of food preparation, reading and interpreting recipes, and kitchen safety techniques
• Must demonstrate good safety techniques, rotation of food, and portion control.
• Ability to work in a team environment
• Complete knowledge of proper culinary methods, techniques, and standards.
• Excellent attention to detail and the ability to perform multiple tasks at once.
• Ability to use various kitchen equipment and identify and differentiate food items.
• Ability to visually inspect, taste, and smell products to ensure freshness and quality.
• Ability to communicate effectively with associates management, clients, and vendors if necessary.
• Able to work flexible schedule in order to accommodate business levels.

REQUIRED EDUCATION OR COMBINATION OF EDUCATION AND EXPERIENCE:

• High school Diploma or GED
• 1+ years prior culinary experience in quality and high-volume establishment
• Culinary degree or equivalent work experience.
• Must be able to obtain food handlers certification.

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:

• Kitchen/dining room setting. Shift work required. Required to work weekends, holidays, and overtime.
• Standing/Walking, 100%
• Requires occasional lifting, carrying, pushing, pulling of up to 50 lbs
• Ability to withstand extreme temperatures within the kitchen working environment ranging from 0 to 100 degrees.
• May need to work outdoors occasionally for special events
• Exposure to some cleaning chemicals
• Required to use and operate equipment and utensils such as broilers, grills, roasters, steam kettles, knives, slicers, industrial, commercial mixer, and industrial dishwashing machine
• Must follow and enforce safety precautions and requirements when operating or using equipment, utensils, and chemicals

DISCLAIMER STATEMENT:

This job description lists the primary duties and responsibilities required of the employee. An employee to perform tasks other than those listed to meet business needs.