Cook III

Tamaya Enterprises d • Santa Ana Pueblo, NM

8d • Onsite

About The Position

The Cook III position is a lead cook with advanced culinary skills. A Cook III will have professional knowledge of cooking ingredients and advanced culinary processes. This position requires minimal supervision and requires decision making in absence of a Sous Chef.

Requirements

• High School Diploma/GED required.
• Obtain a Food Handlers Card within 90 days of hire.
• 3+ years of prior culinary experience or culinary degree, or combination of the two.
• Must be able to work a flexible schedule, including weekends and holidays.
• Must be detail oriented: quality and accuracy are critical.
• Safe and efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sauté, frying, grilling, and butchering.
• Familiarity with batch and large-scale production.
• Experience with the operation of a steakhouse or other relevant fine dining kitchen.
• Must possess excellent interpersonal skills and guest service skills.
• A smartphone capable of running company applications and communication systems is required.
• Must be able to obtain and maintain a Pueblo of Santa Ana Gaming and Regulatory Commission non-key gaming license.

Nice To Haves

• Preference given to qualified Santa Ana Tribal Members.
• Bi-lingual and multi-cultural experience preferred.

Responsibilities

• Follow Standards Operational Procedures (SOP’s) and production lists to meet required par levels and specifications for assigned stations or duties.
• Maintain Board of Health Sanitation standards, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety.
• Ability to work collaboratively within the outlet for effective day to day operations.
• Directs during day-to-day operations to ensure culinary standards are met and operational guidelines are followed, including recording of time and temperature reports.
• Assist in the acceptance of deliveries and the recording of all inventories.
• Efficient preparation of all food items based on established recipes and plating procedures.
• Familiarity with creating and following a specific prep list.
• Implements the directives given by culinary leadership.
• Ensures that food preparations meet all guidelines as well as SASCH quality standards.
• Assists Cooks I and II in daily operations as necessary for overall success.
• Assists utility personnel to ensure optimum standards of sanitation, health, and safety.
• Notifies the culinary leadership of any variances in production, personnel needs, inventory requirements and general status of kitchen operations.
• Regularly assists in conducting safety and sanitation inspections.
• Completes daily assignments with little supervision.
• Performs other duties as assigned.

Benefits

• If a smartphone is not provided by the company, a candidate or employee may be provided a smartphone of the company’s choice, through a payroll deduction program.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED