COOK III

Tamaya Enterprises Inc. 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. 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.
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.