Event Cook

Los Poblanos LP•Los Ranchos de Albuquerque, NM

About The Position

The Event Cook executes events at Los Poblanos, following established timelines to provide a quality experience for participants. The role works independently from the main kitchen and requires preparation and execution of banquet-style events. Responsibilities include preparing foods and added-value food products to provided specifications, maintaining food quality, and supporting event service and kitchen staff.

Requirements

Experience in a kitchen environment.
Farm-to-fork background.
Knowledge of how to execute banquet events.
Own and maintain appropriate knives for the job.
Be organized, attentive to detail, self-motivated, and able to work in a team environment.
Have strong verbal and written communication skills and consistently demonstrate a desire to be consistent.
Be able to work in a high-stress environment.
Be able to sit, stand, bend, squat, reach, and walk for 8 to 10 hours a day.
Be able to grasp, lift, and carry 50 pounds in short intervals throughout the day.
Be willing and able to work a varied schedule, including evenings, weekends, and holidays.

Responsibilities

Arrive on time and ready to work.
Set up the kitchen space daily.
Set up sani-buckets, maintain them throughout the shift, and change them before service.
Keep counters clean and sanitize them before and after service.
Review upcoming event resumes and prepare for events, focusing on timelines and requirements.
Prepare added-value food products according to provided specifications.
Maintain the quality expected of the Event Experience.
Taste foods and make adjustments before serving.
Clean and maintain equipment daily or as needed, including stoves, ovens, hoods, walls, floors, and windows.
Provide staff meals for the Event Service/Kitchen Team as scheduled by the Event Manager.
Assist dishwashers as needed.
Maintain La Quinta as a historic building and place of employment, treating the space with respect.
Wash and dry sinks in the commercial kitchen and La Quinta.
Sweep and mop floors daily.
Shut down and clean equipment, including stoves, ovens, hoods, and gas appliances, at the end of the shift.
Check out with the Event Sous Chef before leaving.
Clean food preparation areas, facilities, and equipment.
Inspect facilities, equipment, and supplies for conformance to standards.
Prepare foods for cooking or serving; cut cooked or raw foods; measure and mix ingredients; and cook food.
Check the quality of foods or supplies.
Arrange and serve food or beverages.
Assist chefs or caterers with food or drink preparation.