Chef jobs in Albuquerque, NM - 58 jobs

Job Description The Sous Chef supports the Chef de Cuisine by supervising kitchen staff and managing daily food preparation to ensure all culinary standards and specifications are consistently met. This position plays a critical role in maintaining quality, presentation, and service standards across all dishes, while also participating in the creation of new menu items based on seasonal ingredients and guest preferences. Responsibilities include controlling food and labor costs, maintaining kitchen cleanliness and compliance with HACCP and ServSafe guidelines, overseeing inventory, and facilitating effective communication within the team. Candidates should have a high school diploma or GED (preferred), along with one to three years of relevant management experience in food production. Familiarity with large kitchen equipment and strong computer skills (Word, Excel, Outlook) are essential. The position requires ServSafe certification within 90 days of hire and alcohol certification within 30 days. The Sous Chef must be able to lift up to 50 lbs, stand for long periods, and maintain composure in a fast-paced environment, including working evenings, weekends, and holidays. A valid New Mexico driver's license and a positive, team-oriented attitude are also required.

We're representing a family-owned hospitality group with multiple restaurant and wine bistro locations across New Mexico. Known for pairing exceptional food with award-winning wines, this company continues to grow and is seeking an Executive Chef to oversee culinary operations across five full-service restaurants and a tasting room. This is a unique opportunity to combine creativity, leadership, and operational excellence in a family-owned, growth-focused environment. Compensation & Benefits Salary range: $65,000-$90,000 DOE Bonus potential based on restaurant performance Comprehensive health, dental, and vision insurance Paid time off and holidays Dining and hospitality perks What You'll Do Oversee kitchen operations across multiple bistro locations, ensuring excellence in food quality, presentation, and consistency Develop innovative, seasonal menus with strong food-and-wine pairings Hire, train, mentor, and evaluate kitchen staff, fostering a collaborative and professional culture Ensure compliance with health, safety, and sanitation regulations Manage budgets, food costs, and labor costs across locations to achieve profitability goals Partner with leadership on special events, wine dinners, and seasonal promotions Interact with guests as needed to ensure an exceptional dining experience Travel between bistro locations regularly to support and lead culinary teams Who We're Looking For Proven experience as an Executive Chef or in a senior culinary leadership role (multi-location or fine dining experience preferred) Strong knowledge of food and wine pairings Excellent leadership and teaching skills, with ability to inspire diverse teams Experience managing budgets, food and labor costs, and operational systems Culinary degree preferred, but equivalent leadership experience considered Highly organized, adaptable, and committed to long-term growth with the company Local ties to New Mexico strongly preferred to ensure long-term fit Schedule, Location, Type of Employment Full-time, onsite Albuquerque, NM Our Commitment The Hire Firm and our client are committed to diversity, inclusion, and equity. We welcome applicants from all backgrounds and experiences to bring their talent and passion to our team.

Job Description The Regional Executive Chef (REC) is the partner, culinary and hospitality subject matter expert, and trusted advisor to the operations leadership teams within a given geographical region and/or client group. The position reports directly to the Senior Executive Chef and is an integral colleague responsible for teaching, training, and developing the district managers, account managers and onsite culinary teams related to the organization's menu and associated integrated systems, standards and processes. This position is responsible for overseeing, implementing and supporting execution of culinary programs, including process standardization, purchasing compliance, initiative adherence, product quality and consistency across multiple accounts within the assigned region. Acts as a regional leader who models proficiencies and behaviors that consistently embody the characteristics necessary to drive the Company's Purpose, Vision and Values. The role requires 50-75% travel throughout the region. Responsibilities People Management & Development. Collaborates with the Senior Executive Chef and the regional operations team to establish training priorities. Trains the account, district, and division leadership teams on the concepts of culinary hospitality in the healthcare environment, as well as provides supplemental training on HCSG culinary systems. Provides supplementary training for cooks at the account level. Educates on cooking techniques, food preparation & garnishing, texture modifications, recipe adherence, food safety & hygiene, knife skills, etc. Meets with key culinary employees, account managers, district and division leaders regularly to coach and provide feedback on culinary performance, and to guide professional development related to implementing HCSG menu and integrated systems, standards, and processes. Collaborates with, assists with development, and supports the established training programs and in-services, including coordination with Corporate Training team for live and taped culinary training Participates in the recruiting and orientation of culinary leaders in their area, including developing relationships with Culinary Schools in market to generate candidate flow. Implements HCSG policies and procedures in facilities and assists with fair and consistent enforcement of HCSG policies and procedures. Ensures compliance with HCSG's standards of operation, client contract and within HCSG's Business Conduct Policy. Maintains all records and reports necessary to comply with HCSG, government and accrediting agency standards, regulations and codes. Budgetary Management & Systems Compliance. Works with district and division leadership to achieve financial goals through the implementation of the culinary program including compliance to the menu, systems, standards, and processes in their assigned area. Provides data-driven feedback and coaching to account managers and district and division leadership on their culinary programs impact and effectiveness. Customer Experience. Engages the District Managers and Directors of Operations on ways to build dining culture and support initiatives that increase food quality and improve the guest experience while maintaining targeted food costs. Evaluates and prepares reports on the quality of services delivered in each facility within their area and work with district and division leadership to continue to improve the culinary programs. Adapts and reacts well to changing situations. Works with district and division leadership to ensure client satisfaction and retention. May participate in key client QBR and new business meetings. Assists with the service recovery process for dining accounts, including collaboration on the documented service recovery plan, as needed. Interacts appropriately and engages with residents, clients, vendors, HCSG employees and the public. Food preparation and Safety. Ensures proper workplace safety, food safety, HACCP and sanitation programs are in place and active. Must be able to perform the essential job functions of all exempt and non-exempt Dining Services positions. Other Supports with planning of special events, celebrations, holiday functions and other food related functions at the district or division level, including menu development, operational/financial plans and execution., etc. Assists in managing catered events as needed. Participate as needed in regional and field presentations showcasing training capabilities/programs and culinary capabilities. Performs other duties as assigned. Qualifications Associate's degree or certification or formalized apprenticeship in culinary arts or 5+ years of industry experience at an Executive Chef level or higher required. A high school diploma or equivalent is required. Prior experience in culinary education preferred. Prior experience in healthcare dining service preferred. Strong culinary skills and the ability to train a diverse workforce in cooking techniques and hospitality service. General knowledge and understanding of nutrition with ability to interpret a nutrient analysis spreadsheet of patient meals. Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures and dining service program requirements and finances. Strong supervisory, leadership, hands-on management, and mentor skills. Excellent communication skills both written and verbal, with the ability to communicate on various levels including management, departmental, customer, and associate levels. Strong financial acumen, proven P&L experience, budgetary, and food control practices Ability to work effectively with a team as well as independently. Must successfully complete an approved sanitation and safety course. Self-starter, capable of leading, directing, and supporting a team in a diverse environment with highly developed interpersonal, analytical and communication skills. Exceptional organizational and time management skills Must be able to relate professionally and positively with all, including clinical staff and healthcare facility executives with excellent communication, interpersonal, presentation and management skills. Digital literacy and experience with MS Office products including Word, Excel, PowerPoint, and Outlook, preferred. Must be fluent in English - reading, writing and speaking Travel is as required, for account/facility visits and participation in activities within the Region. Limited travel outside of the region may be necessary. Willingness to relocate and live in the assigned market. Must submit to a Motor Vehicle Check and maintain a valid driver's license. Certificates: Food Safety Manager or Foodhandler Certification: Current ServSafe or State certification required as indicated by State / County law. CDM / CFPP: Current Certified Dietary Manager (CDM)/Certified Food Protection Professional (CFPP) is preferred. If no CDM certificate, must obtain Food Service Manager (FSM) and Long-Term Care Food Service Manager (LTCFSM) within 60 days of hire date.

Levy Sector JOIN THE PACK - LOBOS HOSPITALITY IMMEDIATE PART-TIME CULINARY POSITIONS Position Title: SOUS CHEF | Part-Time Pay Range: $24.00 to $32.00 Employment Status: Part-Time Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Join the Levy UNM Hospitality team in elevating the fan experience through unparalleled customer service and pride at the home of New Mexico's iconic college athletics program - University of New Mexico Athletics. Are you looking for a job with competitive wages, one in which you can learn and grow and be a part of a great team? We're hiring! Great team member perks like Instapay (early access to your wages) and high interest savings both through the EVEN app. From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences. Founded in Chicago 40 years ago as a Delicatessen, Levy now finds itself as a leading presence in the Food, Beverage, and Retail industry across 200 plus Entertainment, Sports, and Restaurant venues across the country. For more information on what we are about as a company, check us out by following the link below: ****************************************** Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: * Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. * Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. * Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. * Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. * Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. * Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. * Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. * Keeps up with peak production and service hours. * Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. * Performs other duties as assigned. Apply to Levy today! Levy is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Associates of Levy are offered many fantastic benefits. * Instapay (early access to your wages) and high interest savings both through the EVEN app * Associate Shopping Program * Health and Wellness Program * Discount Marketplace * Employee Assistance Program For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ************************************************************************************* About Levy at UNM: Levy is the official hospitality partner of the University of New Mexico (UNM) Athletics, home to the UNM Lobos. The partnership includes overseeing the food and beverage development and management of concessions, suites and premium areas for all game days and special events, inside the iconic UNM Arena - The Pit and UNM Stadium. Great training opportunities, friendly and supportive work environment, and professional sports-level excitement, every day! Join the food & beverage team that helps make the fan experience one-of-a-kind - A Mile High….and Louder than….Howl Hiring Manager: Ray Velasquez | Recruiter: EVAN E GONZALES Main Office: ************

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Description: Title: PM Sous Chef Reports to: Executive Chef Job Type: Full time, Exempt The PM Sous Chef is the team leader management position for Dinner service, managing the day-to-day operations of the PM service and PM team. In addition to knowing the entirety of the PM service you will also be tasked with training and supervising PM staff, developing new recipes, and ensuring compliance with health and safety regulations. Strong leadership skills, creativity, attention to detail, and the ability to work efficiently in a fast-paced environment are essential for success in this role. Duties & Responsibilities: · Come to work on time and ready to work. · Set up the kitchen space daily. · Assist with completing any unfinished prep tasks and break down of the prep space before service. · Ensure Sani-buckets and tasting spoons are set up and maintained as needed. · Clean workstations before and after every shift, including floors, walls, hoods, counters, equipment, and sorting and removing trash. · Be able to work and teach any station in the kitchen. · Check in Line Cooks and ensure all are equipped with the information and resources needed to complete their work. · Maintain proper hygiene practices for the team and self. This is an open kitchen environment. · Start each shift by checking each station's prep list and end each shift by checking off that all prep lists are done properly for the following shift. · Note food quantities as they run low or high and communicate to Executive Sous Chef or Executive Chef. · Supervise PM service for quality, plating, and standards. · Work on daily specials and have them approved by Executive Chef. · Learn the menu pricing strategies used by Executive Chef. · Work directly with Executive Sous Chef and Executive Chef in recipe and menu development. · Maintain the cleanliness and organization of the workspaces and walk-ins, including breaking down boxes, sorting and removing trash, and checking inventory for items needing to be disposed of. · Ensure proper functionality of all kitchen equipment. · Monitor refrigerator temperatures and storage procedures to ensure food safety. · Maintain the integrity of your personal knives and tools and respect the tools made available to you. · Check out the PM Team before they may leave. · Get checked out by direct supervisor before you may leave. Essential Job Functions: · Maintain the entire kitchen space including walk ins, dry storage, freezers, and dish pit. · Clean and inspect food preparation areas, facilities, and equipment to ensure safety and high-performance. · Maintain food quality by following food safety guidelines, ensuring proper storage, and following inventory rotation procedures. · Prepare foods for service including cutting, portioning, mixing, and cooking. · Arrange and plate food for serving and serve food or beverages. · Train food preparation or food service personnel. · Coordinate activities of food service staff to ensure proper timing of food production. · Create new recipes or food presentations. · Assist with determining prices for menu items. · Determine staff schedules. · Evaluate employee performance. · Conduct employee training programs. · Interview employees, customers, or others to collect information. · Hire personnel. · Work with Executive Chef and Kitchen Admin Assistant on costing and pricing to maintain food cost. Requirements: · Possesses experience in a kitchen environment with a farm to fork background. · Knowledge to execute cooking dinner, desserts, and all aspects of food prep. · Knowledge of Rio Grande Valley cuisine and a passion for using local, seasonal ingredients. · Strong leadership and management skills, with experience in leading a team in a fast-paced environment. · Self-motivated, with solid organizational and communication skills both as a leader and member of a team. · Able to sit, stand, bend, squat, reach and walk 10 hours a day. · Able to lift and carry 50 lbs. in short intervals throughout the day. · Willing and able to work a varied schedule to include 10-hour days, mornings, evenings, weekends, and holidays. Preferred: · Additional language skills, especially Spanish. · Interest in organic farming, renewable agriculture, and sustainability. · Interest in New Mexico food, art, architecture, history, and culture. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. Requirements:

ABOUT AMERICAN GOLF American Golf is a trusted leader in golf hospitality, known for elevating the game and the communities around it. We bring deep expertise in golf operations and club culture, paired with a genuine commitment to creating welcoming, memorable experiences for every guest and member. Our teams take pride in course care, exceptional service, and thoughtful environments that invite people to play, connect, and feel at home. We believe golf is more than a sport, it's a place where relationships grow, traditions thrive, and everyone is part of the community. Job Purpose The Executive Chef oversees all culinary operations, leading the kitchen team to deliver exceptional dishes while maintaining high standards of quality, consistency, safety, and efficiency. This role designs menus, manages food costs, ensures timely service, and partners closely with Front of House leadership to create an outstanding guest experience. The ideal candidate brings proven experience in a fast-paced restaurant or entertainment venue and thrives in both creative and operational leadership. Responsibilities Ensure all food produced meets quality, presentation, and timing standards. Develop seasonal menus that balance creativity, cost control, and ingredient availability. Oversee daily kitchen operations, including workflow, station readiness, and production timelines. Coordinate kitchen staff during service and provide hands-on support as needed. Train and mentor kitchen staff in preparation, cooking techniques, and safety procedures. Manage inventory, monitor usage, and place orders to maintain adequate stock levels. Uphold all sanitation, food safety, and health regulations in accordance with local, state, and federal guidelines. Create and test new recipes to keep offerings innovative and relevant. Collaborate with Front of House staff to communicate specials, menu changes, and ingredient shortages. Implement guest and team feedback to continuously improve quality and consistency. Train and onboard new kitchen team members. Perform other related duties as assigned. Qualifications Previous experience as a Chef in a high-volume kitchen required. Strong verbal communication skills. Advanced knowledge of culinary techniques, kitchen operations, and food service trends. Ability to multitask, prioritize, and manage time effectively. Proven leadership skills with the ability to motivate and develop a team. English fluency required; ability to write and communicate in basic English. Valid Food Handler's Card required. High school diploma or GED required. Culinary degree or formal culinary training preferred. Working Conditions Schedule varies based on business needs; evenings, weekends, and holidays required. Ability to stand for extended periods and move throughout the kitchen and venue. Physical activities include standing, walking, talking, hearing, reading, climbing, balancing, reaching, handling, fingering, stooping, kneeling, crouching, crawling, tasting, smelling, pushing, and pulling. Must be able to lift and carry up to 50 lbs. Vision requirements include close, distance, peripheral, color, and depth perception with the ability to adjust focus. Work involves exposure to heat, cold, humidity, sharp tools, and kitchen machinery. Reasonable accommodations available to support individuals with disabilities in performing essential job functions. American Golf Corporation is committed to equal employment opportunities for all. We will not discriminate against employees or applicants for employment on any legally recognized basis, (protected class), including but not limited to race, color, religion, genetic information, national origin, sex, pregnancy, childbirth, medical conditions, age, disability, citizenship status, uniform service member status, or any other protected class under federal, state, and/or local law.

If you're looking for a job that goes beyond the basics to deliver purpose and joy, you'll find it here! Welcome to Leisure Care, where employees inspire today's older adults to embrace joy and purpose in their lives while doing the same in their own. For nearly 50 years, we've been reimagining and reinventing what it means to work in senior living, ensuring our employees have the most fulfilling and productive opportunities possible. Our hospitality-based care services and superstar employees (like you!) inspire new and creative ways of doing business and serving our residents and their families. Our employees are the heart of Leisure Care communities, working to make our communities feel just like home. Our teams work together to bring premier dining, personalized fitness, and engaging activities to older adults while also making a profound difference in the lives of our residents and their families. With the best benefits in the biz, you can build your dream job while knowing your work matters - and have a lot of fun doing it! But don't just take our word for it. Our teams agree! We're a certified Great Place to Work and ranked among Fortune's Best Workplaces in Aging Services! We are now seeking a Sous Chef to join our team! As the Sous Chef you will play a vital role in the community by supporting the Chef with kitchen operations. You will assist with training and leading staff members to provide consistent top of the line dining experiences and high quality, appealing meals for our residents. What you'll do: * Organize high volumes of work while maintaining a quality product. * Purchasing and inventory duties. * Comply with all state and local operating regulations. * Apply all required cooking techniques based on standard menus * Plan for special events and holiday functions. What you'll bring: * A complete understanding of all basic food preparation skill sets and the ability to perform these tasks error-free. * Experience with hiring/training employees a plus. * A minimum of 3 years' experience in similar role is preferred. * Experience working with a POS system is a plus. What we offer: Our full-time benefits package is one of the best in the business! * Medical, Dental and Vision * Early Wage Access (access to earned wages when needed!) * 401(k) * 10 Days Vacation per year & 1 Hour Sick Leave earned for every 30 hours worked. * Bereavement & Jury Duty Leave * 6 Holidays * 2 Float Holidays * Flexible Spending Accounts (Health and Dependent Care) * Meal Discounts * Tuition Assistance * Short Term Disability * Term Life Insurance * Term AD&D * Critical Illness * Hospital Indemnity Apply today! Leisure Care provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Our mission at Watermark Retirement Communities is to create extraordinary and innovative communities where people thrive. For Watermark, community includes more than just the wonderful residents we serve on a daily basis. It also includes our dedicated team of professionals who bring our mission to life. We are excited you are considering joining our team. At Watermark we believe a new era of Senior Living starts with you! We have been a leader in senior housing for over 30 years, but we are not content to rest on our reputation. As a Watermark associate, you will have the opportunity to deploy your talents to their fullest as we drive the next 30 years of innovation in the senior housing industry. At Watermark we believe the next era in Senior Living excellence starts with you! Bring your passion and strong work ethic to us! What you will need for this position: Four years of progressive culinary/kitchen experience Fine dining experience Catering experience Proficiency with computers including Microsoft Office suite, email, and e-commerce based tools ServSafe certified What you will get from us: Competitive Wages Competitive Benefits Get Immediate Access to Earned Income Through Dayforce Wallet Easy Shift Scheduling with Mobile App Recognition and Rewards Program Vacation, Holiday, and Sick Pay 401k Program Associate Discounts Education and Training Programs Available Watermark Retirement Communities, Inc, is an equal opportunity employer, Minority/Female/Disability/Veteran/LGBTQ/Sexual Orientation/Gender Identity or Expression-proudly embracing diversity in all of its manifestations Watermark Retirement Communities, Inc. is not accepting unsolicited assistance from search firms for this employment opportunity. Please, no phone calls or emails. All resumes submitted by search firms to any associate at Watermark or its affiliates via-email, the Internet or in any form and/or method without a valid written search agreement in place for this position will be deemed the sole property of Watermark Retirement Communities, Inc. No fee will be paid in the event the candidate is hired by Watermark as a result of the referral or through other means.

At Fogo de Chão, we strive to give our guests an unforgettable dining experience of discovery while showcasing the Culinary Art of Churrasco. Our mission is to ignite fire and joy to care for our team, our guests, and our communities. We believe better futures start when we bring our best to the table every day to Feed a Purposeful Future - starting with our team members. We feed our teams with fulfilling job opportunities, making space around the table so everyone feels welcome. At Fogo, we'll provide you with a fulfilling career with professional and personal growth opportunities at every level. Our values of teamwork, integrity, excellence, humility and Deixa Comigo (we've got you!) are more than just words, it's how we do things every day. Now Hiring / Immediately Hiring: Kitchen Prep Essential Duties and Responsibilities include the following. Other duties may be assigned. Provides support through preparation and proper presentation of all salad bar items, side dishes and desserts according to recipe in an efficient manner. Ensures that the quality of all inventory and fresh produce are of the highest standards. Proper management of inventory levels including the storage area. Assists management with tracking of expiration dates on all products. Maintains cleanliness of all kitchen equipment and areas. Completes any beginning or closing shift duties as directed by management. Requirements: Must be able to transport objects up to 50 lbs, stand for long periods of time, and work at a quick pace. Must be able to work weekends and holidays. Medical, Dental, and Vision insurance are available for full-time, hourly Team Members on the first of the month following 60 days of employment. Additionally, company-paid Life Insurance and Short-Term Disability are provided where allowed. We offer a comprehensive voluntary benefits package including Critical Illness, Hospital Indemnity, Accident Coverage, Permanent Life, and Pet Insurance. Part-Time Team Members are offered a Minimum Essential Coverage (MEC) Health plan in addition to Dental, Vision, Short-Term Disability, and Life Insurance. Coverage for these plans can start as early as the first of the month following your hire date. Additionally, Part-Time Team Members are offered enrollment in voluntary benefits, including Pet Insurance, Legal, and ID Protection. Fogo de Chão is an Equal Opportunity & E Verify Employer

Job Title: Culinary Cook/Chef - Afternoon Tea Specialist Hours: Full-time, Thursday-Monday Position starts April 2026 (Tuesdays and Wednesdays off) About Us Corrales Teas & Chocolates is a beloved tea room and boutique, known for our award-winning high tea service, specialty chocolates, and intimate, vintage-inspired ambiance. We're expanding to a new location and seeking a culinary professional passionate about creating exceptional high tea experiences. Position Overview We're hiring a cook/chef with a flair for presentation and a love of classic and creative small bites. You'll prepare and plate a rotating menu of high tea items-mini sandwiches, pastries, savory bites, and desserts-ensuring every guest enjoys a memorable, elegant service. Key Responsibilities · Prepare and assemble high tea menu items (both sweet and savory) to exacting standards · Collaborate on seasonal menu updates · Maintain a clean, organized kitchen and follow food safety protocols · Order supplies ad men items · Work efficiently during busy service periods · Occasionally assist with special events Qualifications · Culinary student, graduate, or equivalent experience · Familiarity with high tea service or strong interest in learning · Attention to detail and pride in presentation · Reliable, punctual, and able to work independently or with a group · Positive attitude and willingness to contribute ideas Send your resume and a brief note about your interest in high tea. Please include any photos or descriptions of relevant work (if available).

About the Role: As a Line Cook at Buca Albuquerque, you will play a crucial role in delivering high-quality dishes that meet our restaurant's standards of excellence. Your primary responsibility will be to prepare and cook food items according to our established recipes and presentation standards, ensuring consistency and quality in every dish. You will work closely with the kitchen team to maintain a clean and organized workspace, adhering to food safety and sanitation guidelines. Additionally, you will be expected to manage your time effectively to ensure that orders are completed promptly during peak service hours. Ultimately, your contributions will directly impact our guests' dining experience, making it memorable and enjoyable. Minimum Qualifications: High school diploma or equivalent. Previous experience in a kitchen or food service environment. Basic knowledge of food safety and sanitation practices. Preferred Qualifications: Culinary degree or certification. Experience with Italian cuisine or similar culinary styles. Ability to work in a fast-paced environment. Responsibilities: Prepare and cook menu items according to established recipes and standards. Maintain cleanliness and organization of the kitchen and workstations. Assist in inventory management and food storage practices. Collaborate with team members to ensure timely and efficient service. Adhere to food safety and sanitation regulations at all times. Skills: The required skills for this position include a strong understanding of cooking techniques and food preparation, which will be utilized daily to create delicious meals. Attention to detail is essential, as you will need to follow recipes precisely to ensure consistency in flavor and presentation. Time management skills will be critical during busy service periods, allowing you to prioritize tasks effectively. Teamwork and communication skills will enhance collaboration with fellow kitchen staff, ensuring smooth operations. Preferred skills, such as knowledge of Italian cuisine, will enable you to contribute creatively to menu development and special dishes.

SUBSTITUTE COOK HELPER VARIOUS SITES MINIMUM QUALIFICATIONS: 1. High School diploma or equivalent. 2. Two (2) years related experience. SALARY AND WORK YEAR: As established by the Los Lunas Schools current substitute salary schedule. APPLICATION DEADLINE: UNTIL FILLED

8100 Wyoming Blvd NE Albuquerque, NM 87113 < Back to search results Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! * Fast hiring process * Flexible part-time or full-time schedule * Growth opportunities * Great team atmosphere and culture Responsibilities * Properly learn and execute all of our recipe procedures * Maintain cleanliness throughout kitchen * Follow company safety and sanitation policies and procedures * Communicate ticket times to Team Members * Keep food orders flowing continuously from the kitchen About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Friendly, warm, and caring demeanor with Team Members * Thinks and acts quickly in a fast-paced, high-volume environment * Ability to use slicers, mixers, grinders, food processors, etc. * Prior experience preferred in a similar food and beverage service and preparation position

Starting hiring pay at: $15 As a Cook at Raising Cane's, you will set the pace of the Restaurant by ensuring all of the food we serve meets our high standards. Working in the Kitchen at Raising Cane's is a fun and fast paced environment. Crank up the music and have some fun while you are working hard to prepare the highest quality chicken finger meals for our customers to enjoy. Starting out in the back of the house at Raising Cane's can lead to many promotional opportunities for Cooks to grow their career by moving into advanced roles like Bird Specialist or Certified Trainer. We are looking to immediately hire entry level and experienced Cooks who can thrive in an upbeat and fast-paced food service environment. We are hiring immediately for Cooks that can work all shifts: opening shifts, closing shifts and everything in between. Whether you have previous experience as a customer service associate, retail team member, cashier, restaurant server, kitchen lead, cook, prep cook, drive-thru cashier or any other restaurant or service-oriented role - we have a position for you. We offer competitive pay and benefits for all positions. Even if you don't have previous Restaurant experience, this position is entry-level (yes, that's no experience required) and we provide paid training for every new Restaurant Cook on the team. We will make sure you are prepared to grow your Restaurant career with us. Within your first year of working in the Restaurant, you can earn up to an extra $1.50 per hour in pay increases through additional training, certifications, and performance evaluations! If you want to be at Restaurant that is a FUN place to work, that values your growth and provides opportunities to impact your community, we want you on our team Qualities of awesome Canes Restaurant Cook: + Team player + Excellent communicator + Happy, Courteous and Enthusiastic + Hard working and attentive + Responsible and dependable + Authentic and genuine + Takes pride in doing a good job **Benefits available for hourly Crew:** + Access to voluntary benefits through an insurance marketplace, including Medical & Pharmacy, Dental, Vision Life Insurance, Short Term Disability, Hospital Indemnity, Legal Insurance, Auto and Renter's Insurance, and ID Theft Protection + OnePass Gym Membership Program + 401(k) With Safe Harbor Employer Match (age 21 & older) + Access to financial advisors for budget and retirement planning + Crewmember Assistance Program + Education assistance + Pet Insurance Perks & Rewards for hourly Crew: + Paid Time Off* + Closed for all major holidays** + Early closure for company events + Casual Work Attire + Flexible Scheduling + Perkspot Employee Discount Program _*Must satisfy hours requirement per year_ _**Locations may vary_ **ESSENTIAL FUNCTIONS OF THE POSITION** : The intellectual and physical demands described below are representative of what must be met by Crewmembers to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + Lift and carry, push or pull heavy objects up to 50 pounds + Kneel, bend, twist or stoop + Ascend or descend stairs + Reach and grasp objects (including above head and below waistline) + Excellent verbal and written communication + Ability to show up to scheduled shifts on time + Cleaning tables, floors and other areas of the Restaurant + Taking orders from Customers and processing payments efficiently + Follow proper safety procedures when handling and/or preparing food + Ability to multitask **ADDITIONAL REQUIREMENTS** : + Must be 16 years of age or older + Provide all Customers with quick and friendly service + Work together as a team, assisting other Crewmembers in completion of tasks and assignments to ensure continuity of service + Work under pressure and at a fast pace + Align with Raising Cane's culture by balancing Working Hard and Having Fun + Take initiative + Comply with Company policies Raising Cane's appreciates & values individuality. EOE

Levy Sector **JOIN THE PACK - LOBOS HOSPITALITY** **IMMEDIATE PART-TIME CULINARY POSITIONS** **Position Title: SOUS CHEF | Part-Time** **Pay Range** : $24.00 to $32.00 **Employment Status:** Part-Time **Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today!** **Join the Levy UNM Hospitality team in elevating the fan experience through unparalleled customer service and pride at the home of New Mexico's iconic college athletics program - University of New Mexico Athletics.** **Are you looking for a job with competitive wages, one in which you can learn and grow and be a part of a great team? We're hiring! Great team member perks like Instapay (early access to your wages) and high interest savings both through the EVEN app.** From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences. Founded in Chicago 40 years ago as a Delicatessen, Levy now finds itself as a leading presence in the Food, Beverage, and Retail industry across 200 plus Entertainment, Sports, and Restaurant venues across the country. **For more information on what we are about as a company, check us out by following the link below:** ********************************************** **Job Summary** **Summary:** Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. **Essential Duties and Responsibilities:** + Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. + Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. + Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. + Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. + Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. + Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. + Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. + Keeps up with peak production and service hours. + Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. + Performs other duties as assigned. **Apply to Levy today!** _Levy is a member of Compass Group USA_ Click here to Learn More about the Compass Story (************************************** **Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.** **Associates of Levy are offered many fantastic benefits.** + Instapay (early access to your wages) and high interest savings both through the EVEN app + Associate Shopping Program + Health and Wellness Program + Discount Marketplace + Employee Assistance Program For positions in Washington State, Maryland, or to be performed Remotely, click here (**************************************************************************************** or copy/paste the link below for paid time off benefits information. *************************************************************************************** **About Levy at UNM** : Levy is the official hospitality partner of the University of New Mexico (UNM) Athletics, home to the UNM Lobos. The partnership includes overseeing the food and beverage development and management of concessions, suites and premium areas for all game days and special events, inside the iconic UNM Arena - The Pit and UNM Stadium. Great training opportunities, friendly and supportive work environment, and professional sports-level excitement, every day! Join the food & beverage team that helps make the fan experience one-of-a-kind - **A Mile High....and Louder than....Howl** **Hiring Manager:** Ray Velasquez | **Recruiter:** EVAN E GONZALES (egonzales@levyrestaurants.com?subject=Employment%20Opportunity%20-%20Levy%20at%20UNM) **Main Office:** ************

Additional Information Healthcare Services Group is hiring a Regional Executive Chef for the New Mexico area! Salary: starting at $70,000 per year, with the potential to increase based on experience and other factors. The Regional Executive Chef (REC) is the partner, culinary and hospitality subject matter expert, and trusted advisor to the operations leadership teams within a given geographical region and/or client group. The position reports directly to the Senior Executive Chef and is an integral colleague responsible for teaching, training, and developing the district managers, account managers and onsite culinary teams related to the organization's menu and associated integrated systems, standards and processes. This position is responsible for overseeing, implementing and supporting execution of culinary programs, including process standardization, purchasing compliance, initiative adherence, product quality and consistency across multiple accounts within the assigned region. Acts as a regional leader who models proficiencies and behaviors that consistently embody the characteristics necessary to drive the Company's Purpose, Vision and Values. The role requires 50-75% travel throughout the region. Available Benefits for All Employees Comprehensive Benefits Package - Medical, Dental, and Vision Free Telemedicine Services on Day 1* Paid Holidays & Vacation 401 (k) Get paid when you need it with PNC EarnedIt Financial Wellness Support from PNC Workplace Banking Free Prescription Discount Program Employee Assistance Programs Training & Development Opportunities Employee Recognition Programs Employee Stock Purchase Plan Nationwide Transfer Opportunities Benefits Link Click here for more benefits information or copy this link: https://go-internal.hcsgcorp.com/l/1036773/2025-07-02/5xbpsq/1036773/***********MrQym5A/Employee_Benefits_for_Job_Descriptions__7_.pdf *Not available in AR. Responsibilities People Management & Development. Collaborates with the Senior Executive Chef and the regional operations team to establish training priorities. Trains the account, district, and division leadership teams on the concepts of culinary hospitality in the healthcare environment, as well as provides supplemental training on HCSG culinary systems. Provides supplementary training for cooks at the account level. Educates on cooking techniques, food preparation & garnishing, texture modifications, recipe adherence, food safety & hygiene, knife skills, etc. Meets with key culinary employees, account managers, district and division leaders regularly to coach and provide feedback on culinary performance, and to guide professional development related to implementing HCSG menu and integrated systems, standards, and processes. Collaborates with, assists with development, and supports the established training programs and in-services, including coordination with Corporate Training team for live and taped culinary training Participates in the recruiting and orientation of culinary leaders in their area, including developing relationships with Culinary Schools in market to generate candidate flow. Implements HCSG policies and procedures in facilities and assists with fair and consistent enforcement of HCSG policies and procedures. Ensures compliance with HCSG's standards of operation, client contract and within HCSG's Business Conduct Policy. Maintains all records and reports necessary to comply with HCSG, government and accrediting agency standards, regulations and codes. Budgetary Management & Systems Compliance. Works with district and division leadership to achieve financial goals through the implementation of the culinary program including compliance to the menu, systems, standards, and processes in their assigned area. Provides data-driven feedback and coaching to account managers and district and division leadership on their culinary programs impact and effectiveness. Customer Experience. Engages the District Managers and Directors of Operations on ways to build dining culture and support initiatives that increase food quality and improve the guest experience while maintaining targeted food costs. Evaluates and prepares reports on the quality of services delivered in each facility within their area and work with district and division leadership to continue to improve the culinary programs. Adapts and reacts well to changing situations. Works with district and division leadership to ensure client satisfaction and retention. May participate in key client QBR and new business meetings. Assists with the service recovery process for dining accounts, including collaboration on the documented service recovery plan, as needed. Interacts appropriately and engages with residents, clients, vendors, HCSG employees and the public. Food preparation and Safety. Ensures proper workplace safety, food safety, HACCP and sanitation programs are in place and active. Must be able to perform the essential job functions of all exempt and non-exempt Dining Services positions. Other Supports with planning of special events, celebrations, holiday functions and other food related functions at the district or division level, including menu development, operational/financial plans and execution., etc. Assists in managing catered events as needed. Participate as needed in regional and field presentations showcasing training capabilities/programs and culinary capabilities. Performs other duties as assigned. Qualifications Associate's degree or certification or formalized apprenticeship in culinary arts or 5+ years of industry experience at an Executive Chef level or higher required. A high school diploma or equivalent is required. Prior experience in culinary education preferred. Prior experience in healthcare dining service preferred. Strong culinary skills and the ability to train a diverse workforce in cooking techniques and hospitality service. General knowledge and understanding of nutrition with ability to interpret a nutrient analysis spreadsheet of patient meals. Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures and dining service program requirements and finances. Strong supervisory, leadership, hands-on management, and mentor skills. Excellent communication skills both written and verbal, with the ability to communicate on various levels including management, departmental, customer, and associate levels. Strong financial acumen, proven P&L experience, budgetary, and food control practices Ability to work effectively with a team as well as independently. Must successfully complete an approved sanitation and safety course. Self-starter, capable of leading, directing, and supporting a team in a diverse environment with highly developed interpersonal, analytical and communication skills. Exceptional organizational and time management skills Must be able to relate professionally and positively with all, including clinical staff and healthcare facility executives with excellent communication, interpersonal, presentation and management skills. Digital literacy and experience with MS Office products including Word, Excel, PowerPoint, and Outlook, preferred. Must be fluent in English - reading, writing and speaking Travel is as required, for account/facility visits and participation in activities within the Region. Limited travel outside of the region may be necessary. Willingness to relocate and live in the assigned market. Must submit to a Motor Vehicle Check and maintain a valid driver's license. Certificates: Food Safety Manager or Foodhandler Certification: Current ServSafe or State certification required as indicated by State / County law. CDM / CFPP: Current Certified Dietary Manager (CDM)/Certified Food Protection Professional (CFPP) is preferred. If no CDM certificate, must obtain Food Service Manager (FSM) and Long-Term Care Food Service Manager (LTCFSM) within 60 days of hire date. EEO Statement HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Title: PM Sous Chef Reports to: Executive Chef Job Type: Full time, Exempt The PM Sous Chef is the team leader management position for Dinner service, managing the day-to-day operations of the PM service and PM team. In addition to knowing the entirety of the PM service you will also be tasked with training and supervising PM staff, developing new recipes, and ensuring compliance with health and safety regulations. Strong leadership skills, creativity, attention to detail, and the ability to work efficiently in a fast-paced environment are essential for success in this role. Duties & Responsibilities: * Come to work on time and ready to work. * Set up the kitchen space daily. * Assist with completing any unfinished prep tasks and break down of the prep space before service. * Ensure Sani-buckets and tasting spoons are set up and maintained as needed. * Clean workstations before and after every shift, including floors, walls, hoods, counters, equipment, and sorting and removing trash. * Be able to work and teach any station in the kitchen. * Check in Line Cooks and ensure all are equipped with the information and resources needed to complete their work. * Maintain proper hygiene practices for the team and self. This is an open kitchen environment. * Start each shift by checking each station's prep list and end each shift by checking off that all prep lists are done properly for the following shift. * Note food quantities as they run low or high and communicate to Executive Sous Chef or Executive Chef. * Supervise PM service for quality, plating, and standards. * Work on daily specials and have them approved by Executive Chef. * Learn the menu pricing strategies used by Executive Chef. * Work directly with Executive Sous Chef and Executive Chef in recipe and menu development. * Maintain the cleanliness and organization of the workspaces and walk-ins, including breaking down boxes, sorting and removing trash, and checking inventory for items needing to be disposed of. * Ensure proper functionality of all kitchen equipment. * Monitor refrigerator temperatures and storage procedures to ensure food safety. * Maintain the integrity of your personal knives and tools and respect the tools made available to you. * Check out the PM Team before they may leave. * Get checked out by direct supervisor before you may leave. Essential Job Functions: * Maintain the entire kitchen space including walk ins, dry storage, freezers, and dish pit. * Clean and inspect food preparation areas, facilities, and equipment to ensure safety and high-performance. * Maintain food quality by following food safety guidelines, ensuring proper storage, and following inventory rotation procedures. * Prepare foods for service including cutting, portioning, mixing, and cooking. * Arrange and plate food for serving and serve food or beverages. * Train food preparation or food service personnel. * Coordinate activities of food service staff to ensure proper timing of food production. * Create new recipes or food presentations. * Assist with determining prices for menu items. * Determine staff schedules. * Evaluate employee performance. * Conduct employee training programs. * Interview employees, customers, or others to collect information. * Hire personnel. * Work with Executive Chef and Kitchen Admin Assistant on costing and pricing to maintain food cost. Requirements: * Possesses experience in a kitchen environment with a farm to fork background. * Knowledge to execute cooking dinner, desserts, and all aspects of food prep. * Knowledge of Rio Grande Valley cuisine and a passion for using local, seasonal ingredients. * Strong leadership and management skills, with experience in leading a team in a fast-paced environment. * Self-motivated, with solid organizational and communication skills both as a leader and member of a team. * Able to sit, stand, bend, squat, reach and walk 10 hours a day. * Able to lift and carry 50 lbs. in short intervals throughout the day. * Willing and able to work a varied schedule to include 10-hour days, mornings, evenings, weekends, and holidays. Preferred: * Additional language skills, especially Spanish. * Interest in organic farming, renewable agriculture, and sustainability. * Interest in New Mexico food, art, architecture, history, and culture. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.