Sous chef jobs in Albuquerque, NM - 47 jobs

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.

The Sous Chef will lead the culinary operations for the resort's banquet kitchen/Sports Bar restaurant. This role is responsible for managing a high volume, high quality food production environment, delivering a superior dining experience while ensuring efficient kitchen operations. As part of the resort and casino, this position requires attention to luxury standards, consistency in service, and the ability to manage diverse culinary team in dynamic environment. Banquet Operations: Manage culinary operations for banquets, corporate events, weddings, and special events, accommodating large guest counts while maintaining high food standards. Work closely with the catering and event team to design and execute customized menus that align with client needs and budgets. Supervise the timely and precise preparation, production, and plating of food for events ranging from intimate gathering to large scale banquets. Sports Bar Operation: Oversee the culinary aspects of the kitchen, ensuring that food is deliver on a timely manner and accurately while maintaining high standards of taste and presentation. Create and manage a casual yet sophisticated menu that caters to the resort and casino guests, featuring comfort food, shareable plates, and regional favorites. Stay current with food trends in casual dining, regularly refreshing the menu to keep it engaging and appealing to guests. Our philosophy is built on the principles of integrity, fairness, collaboration, communication, and recognition for performance excellence. Meeting all performance standards leads to attracting and retaining a qualified workforce, provides opportunities for qualified team members, and contributes towards the ongoing success of the Pueblo of Sandia today and in the future. Essential Duties and Responsibilities Oversee daily operations for the kitchen, ensuring all food is prepared to the highest standards of quality and presentation. Develop seasonal menus reflecting culinary trends, and innovative techniques. Collaborate with the Executive Chef, F&B management, and other internal departments to ensure alignment with the resort's overall dining experience. Ensure consistency and quality of dishes across high volume events and fast paced restaurant services. Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation to ensure dishes meet the highest standard of quality and consistency. Lead, mentor, support and train to foster a positive and collaborative work environment. Maintaining adherence to food safety and sanitation standards, ensuring compliance with local heath regulation and company policies. Conduct regular inspections of kitchen equipment, and workstations to uphold cleanliness and hygiene standards. Work with front of house staff to coordinate food service and addressing any guest concerns or feedback promptly and professionally. Monitor inventory levels and manage purchases. Keeping track of food costs, labor expenses and other key performance indicators. Gives high priority to continuous employee training, to build a capable, motivated and stable team of culinary professionals. Ensures all menu orders are prepared to the satisfaction of the customer in quality, creativity and presentation. Maintains the highest level of cleanliness and sanitation in the kitchen and encourages the employees to always adhere to safe sanitary work practices. Assure that all kitchen equipment is in safe and proper working condition. Coordinates any necessary repairs immediately with the maintenance department. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Conducts interviews, performance reviews, offer feedback, and organize staff schedules. Maintains detailed individual performance journals and conducts performance appraisal reviews for staff members. Prepares reports, costs menus, makes schedules, and performs administrative duties as assigned. Keeps the Executive Chef informed on a timely basis of any undue variance from expected results. Responsible for introducing new, creative menu items regularly based on current culinary trends. Performs other job-related duties as assigned. Punctual and regular attendance is an essential responsibility for all team members and are expected to report to work based upon the assigned schedule each day in accordance with the Attendance Policy for Pueblo of Sandia. Additional Responsibilities Partner with the Event and Sales teams to provide culinary insights for banquet proposal, tastings, and event planning meetings. Create signature dishes and themed menus for special events, including themed banquet, game day promotions in the Sports Bar, and any exclusive chef's table experiences. Key Performance Indicators This position has Key Performance Indicators (KPI's) identified as a measurement of success. KPI's will be shared with all team members who work in this job title and feedback will be provided regarding the successful completion of the KPI's as part of the performance review process. Knowledge, Skills, and Abilities Ability to supervise and direct the work of employees. Ability to exercise sound personnel management practices while illustrating firm dispositions in dealing with employee issues. Exhibiting a strong motivational commitment to the organization. Ability to write and prepare standard reports and documents. Knowledge of restaurant operations. Knowledge of minimum temperature requirements for food/drink preservation. Knowledge of Tribal, Federal, State and local sanitary regulations regarding the preparation, maintenance, storage and sales of food/drink products. Knowledge of supplies, equipment, and/or services ordering and inventory control. Knowledge of soups and sauces preparation. Ability to monitor and/or maintain quality control standards. Ability to understand and follow specific instructions and procedures. Ability to read, understand, follow, and enforce safety procedures. Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials. Knowledge of organizational structure, workflow, and operating procedures. Knowledge of food preparation and presentation methods, techniques, and quality standards. Ability to proficiently use Microsoft Office programs and POS systems. Ability to lead and train staff and/or students. Ability to work well under pressure in a fast-paced environment Qualifications Education and Experience Required: High School Diploma, GED certification or equivalent. Three (3) years' experience in a full-service restaurant or food service operation including two (2) years in a supervisory capacity. Preferred: Culinary Degree. License/Certifications/Registrations Must successfully complete the New Mexico Food Handlers course upon hire. Must be able to successfully pass a stringent background investigation. Will require a pre-employment and random drug screening. Physical Requirements/Working Conditions The following selected physical activities are required to perform the essential functions of this position Physical Requirement Description Balancing Maintaining body equilibrium to prevent falling and walking, standing, or crouching on narrow, slippery, or erratically moving surfaces. This factor is important if the amount of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium. Crouching Bending the body downward and forward by bending leg and spine. Feeling Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips. Finger Dexterity Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand as in handling. Grasping Applying pressure to an object with the fingers and palm. Hearing Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discriminations in sound. Kneeling Bending legs at knee to come to a rest on knee or knees. Lifting Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles. Pulling Using upper extremities to exert force to draw, haul, or tug objects in a sustained motion. Pushing Using upper extremities to press against something with steady force to thrust forward, downward, or outward. Reaching Extending hand(s) and arm(s) in any direction. Seeing The ability to perceive the nature of objects by the eye. Walking Job requirements include, in the performance of duties, walking throughout the work area, on various work surfaces throughout internal or external locations. Sitting Particularly for sustained periods of time. Standing Particularly for sustained periods of time. Stooping Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full motion of the lower extremities and back muscles. Talking Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly. Working Conditions Required: Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises. Moderate physical activity. Requires handling of average-weight objects up to 25 pounds or standing and/or walking for more than four (4) hours per day. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.

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.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

The Sous Chef is responsible for the adequate operation of designated Area of Responsibility (referred to hereafter as AOR ) including but not limited to proper execution of proven checklists, recipes, schedules, and company policy. The Sous Chef is also responsible for the maintenance, organization, and sanitation of food storage and preparation areas, dish washing areas, and other areas as assigned by the Executive Chef. Through exercising education, skills, and training the Sous Chef is to operate their accepted area of responsibility within the systems and guidelines as directed by the Executive Chef. ESSENTIAL DUTIES AND RESPONSIBILITIES include but are not limited to the following: Adhere to developed employee schedules based on projected business volume and adjusting accordingly in down times. Involved with the selection, training, coaching, and development of all non-exempt employees in the Back of the House. Daily tasting of food in all areas to determine that recipes are being followed as directed by the Executive Chef with positive feedback or necessary coaching and developing. Required presence noted in all food service venues during times of peak business volume to monitor product and sanitation. Communicate with EOM, Executive Chef, peers, and subordinates both Exempt and Non-Exempt on a consistent, frequent, and professional manager. Display full competency and willingness of all aspects of the operation of Back of House function with strong ability to train all exempt and non-exempt employees. Knowledgeable of and abides by all established budget constraints and communicates issues and detriments in a timely manner. Evaluate, track, report and communicate the progress of all Non-Exempt employees under direct report and measure against the core values and mission of the Santa Clara Development Corporation. Knowledge of all menu items and clearly trains, evaluates, and coaches all Non-Exempt employees in their direct report. Serve as coach, mentor, teacher, and motivator for all exempt and non-exempt employees both in the front of the house as well as the direct reports of their AOR through professional and honest communication. Other duties as assigned by the EOM, Human Resources, and all members of SCDC leadership . EDUCATION / EXPERIENCE: High school Diploma or equivalent and Culinary Degree from an Accredited Institution Minimum of 2 years Full Service Kitchen Supervisory experience. Multiple venue property experience is a plus but not required

The Sous Chef is responsible for the adequate operation of designated Area of Responsibility (referred to hereafter as AOR ) including but not limited to proper execution of proven checklists, recipes, schedules, and company policy. The Sous Chef is also responsible for the maintenance, organization, and sanitation of food storage and preparation areas, dish washing areas, and other areas as assigned by the Executive Chef. Through exercising education, skills, and training the Sous Chef is to operate their accepted area of responsibility within the systems and guidelines as directed by the Executive Chef. ESSENTIAL DUTIES AND RESPONSIBILITIES include but are not limited to the following: Adhere to developed employee schedules based on projected business volume and adjusting accordingly in down times. Involved with the selection, training, coaching, and development of all non-exempt employees in the Back of the House. Daily tasting of food in all areas to determine that recipes are being followed as directed by the Executive Chef with positive feedback or necessary coaching and developing. Required presence noted in all food service venues during times of peak business volume to monitor product and sanitation. Communicate with EOM, Executive Chef, peers, and subordinates both Exempt and Non-Exempt on a consistent, frequent, and professional manager. Display full competency and willingness of all aspects of the operation of Back of House function with strong ability to train all exempt and non-exempt employees. Knowledgeable of and abides by all established budget constraints and communicates issues and detriments in a timely manner. Evaluate, track, report and communicate the progress of all Non-Exempt employees under direct report and measure against the core values and mission of the Santa Clara Development Corporation. Knowledge of all menu items and clearly trains, evaluates, and coaches all Non-Exempt employees in their direct report. Serve as coach, mentor, teacher, and motivator for all exempt and non-exempt employees both in the front of the house as well as the direct reports of their AOR through professional and honest communication. Other duties as assigned by the EOM, Human Resources, and all members of SCDC leadership . EDUCATION / EXPERIENCE: High school Diploma or equivalent and Culinary Degree from an Accredited Institution Minimum of 2 years Full Service Kitchen Supervisory experience. Multiple venue property experience is a plus but not required

Job Description Scope: The Sous Chef position is responsible for supervision of AM and/or PM operations in all outlets at the Club at Las Campanas. A Sous Chef is to provide immediate support to all levels of cooks and stewards while focusing on production and organization of daily and weekly goals. Primary Responsibilities: Prepare all menu items and daily specials according to standard recipes and as specified, to ensure consistency of product. Complete quality control line check for each meal period. Supervise kitchen preparation of all stations and the production of all food. Work closely with Clubhouse Manager, Assistant Managers and Food and Beverage Supervisors to show service staff cooking techniques for all menu items. Check with Executive Chef for menu changes. Work as expediter for the kitchen as scheduled/or needed. Supervise ongoing cleaning of all equipment used immediately following use and general cleaning. Follow Executive Chef and Executive Sous Chef directives. Perform line and banquet and/or prep responsibilities as required. Provide input regarding functions, menus, sourcing of products and ingredients, policies, and scheduling. Maintain all necessary paper systems, working with the Executive Chef on a daily prep/production targets for all cooks, getting picture and menu descriptions to be used for future training manuals. Preparing a daily workflow for the a la carte restaurant cooks. Assist in controlling appropriate staffing levels in conjunction with fluctuating business levels. Understand banquet operations and working knowledge of daily events. Assist in the hiring, training and managing of culinary staff on proper job position requirements and expectations and work with the staff to create exciting dishes that utilize local ingredients. Attend all kitchen employee meetings and any meeting regarding food and beverage planning, and continually improve standards and food presentation aesthetics to delight the members. Fill-in for Executive Chef/Chef de Cuisine when needed. Assist with ordering. This position requires to work more than 40 hours per week. Other duties as deemed necessary or may be required by supervisor and management. Relationships: Internal: All Club departments: For effective communication. External: Members/Guests: To provide excellent service. Vendors: To purchase and receive goods. Qualifications: Education/Experience: 3-5 years experience in culinary field. High School diploma required. Culinary School or Community College program certificate or equivalent preferred. Requires having, or the ability to obtain, any state or federally required license or certification. Must be Serve Safe Certified. Current CPR and First Aid Certification will need to be attained withing 3 months of hire. Must currently have or attain Serve Safe Certification Manager's Certificate within 3 months (if certification is currently non-management). Certification and/or License Requirement: Skills: Ability to manage production of food ensuring consistent quality. Able to train and supervise staff effectively. Ability to communicate clear instructions and comprehend and carry out instructions with culinary staff and service staff. Must be able to multi-task and be detail oriented in a faced paced environment. Ability to maintain professional appearance at all times. Able to work flexible schedule up to and including nights, weekends, and holidays. Strong interpersonal, verbal, and written communication skills. Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Proficient in Microsoft Word, Excel, e-mail, and internet. Ability to develop creative written recipes and develop test recipes. Ability to work any section of the line at any time, including Broiler, Sauté, Fryer, and Pantry and desserts. Requires a highly professional demeanor, adaptability, flexibility and adherence to a strict level of confidentiality. Must possess the ability to interact with staff on all levels in a professional, positive, and friendly manner. Capacity to execute all duties prior to and during service, with minimal assistance. Exceptional knife skills. Comprehensive knowledge of food preparation, holding, and storage. Exceptional planning and organizational ability. Must be able to converse with membership to provide great customer service. Ability to make hot and cold sauces. Properly butcher and cook meat and seafood Develop and test menu items and recipes with Executive Chef and assist cooks in executing menu items. Ability to work independently and create food items for a discerning membership. Ability to comprehend and carry out instructions. Maintain all current sets of standards for food production while also looking to improve on current SOP's for the core menu. Ensure all daily cleaning assignments are completed. Actively search for new cooking techniques and /or menu ideas. Understand banquet operations and worker's knowledge of daily events. Ensure all daily prep assignments are completed and organized. Plate desserts. Cooking techniques needed, for example must be able to fry, grill, bake, poach, steam. Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making. Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. Mathematics Using mathematics to solve problems. Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Reading Comprehension Understanding written sentences and paragraphs in work related documents. Science Using scientific rules and methods to solve problems. Speaking Talking to others to convey information effectively. Writing Communicating effectively in writing as appropriate for the needs of the audience. Coordination Adjusting actions in relation to others' actions. Instructing Teaching others how to do something. Negotiation Bringing others together and trying to reconcile differences. Persuasion Persuading others to change their minds or behavior. Service Orientation Actively looking for ways to help people. Social Perceptiveness Being aware of others' reactions and understanding why they react as they do. Complex Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. Working Conditions: Physical/Cognitive Activities: Able to stand for prolonged periods of time in a confined space. Manipulate and work with sharp knives and other kitchen utensils and equipment. Handle extremely hot pots and pans. Work with hot ovens and be exposed to steam. Work with and around flammable materials. Handle toxic cleaning chemicals. Work with electrical current. Be exposed to hot and cold temperature extremes. Able to visually observe condition of surroundings. Able to bend, stoop, lift and carry objects weighing up to 50lbs. Able to push goods on a hand cart up to 200lbs. Sous Chef This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. Organizational Structure: Reports to: Executive Chef Subordinates: All Hourly Kitchen Staff including cooks, stewards Job title also known as: N/A This essential job function is a general representation of the duties and responsibilities commonly found in The Club at Las Campanas Inc. for this type of position; it may be modified at an individual hotel based upon business necessity.

Job DescriptionDescription: As Sous Chef of the Nutritional Services Department, the individual will be tasked to assist the Director of Ancillary Services in leading the department to provide meal service in a pleasant, friendly and timely manner with an emphasis in high-quality food and exemplary service to patients, visitors, guests, and staff. This position requires supervising members of the Nutritional Services department in the absence of the director to ensure that all patients receive prescribed foods, and guests and staff receive requested food following Federal, State and Local sanitation and safety procedures. Responsible for the effective and efficient operation of the Dietary Department as it pertains to food service operations for the Hospital. Provide planning, directing, coordinating, and evaluation of staff for department success. Essential Values-Based, Leadership and Management Competencies: Demonstrates competencies in line with the five core values that are the foundation of all activities performed by employees in order to achieve the Mission of Artesia General Hospital Ø Respect: Demonstrates competence in respect for others. Ø Leadership: Demonstrates competence in knowing everyone has a role. Ø Professionalism: Demonstrates competence in the conduct, aims and qualities of health care. Ø Dedication: Demonstrates competence in dedication to Artesia General Hospital. Ø Commitment to Excellence: Demonstrates competence in expecting nothing less than “DOING THE RIGHT THING”. ESSENTIAL FUNCTIONS: · Maintain high level of patient satisfaction for all meals. · Produce high quality foods that look and taste good. · Manage the dietary department in a professional manner that complies with CMS requirements. · Work with Service Coordinator for Adequate stock levels · Ensure that dietary meets with federal, state and local health and foodservice laws. · Maintain equipment and oversee required maintenance where applicable. · Responsible for food waste monitoring. · Arrange and conduct in-service education and new staff training. · Responsible for patient diets as they are consistent with patient orders. · Provide for special function setup, entrees, salads, desserts as needed. ADDITIONAL RESPONSIBILITIES: · As assigned. KNOWLEDGE/SKILL/ABILITIES: · Possess a basic understanding of therapeutic modification of diets. · Knowledge of methods and procedures for preparing and serving food, principles of sanitation, and principles of safe food handling. · Able to read, write, and speak English and some Spanish is helpful. · Basic Computer Operations, (email, excel, word) AGE-RELATED COMPETENCIES: Demonstrates the basic knowledge and skills necessary to identify age-specific patient needs appropriate for this position. Information Management: Treats all information and data within the scope of the position with appropriate confidentiality and security. Risk Management/Quality Management/Safety: Cooperates fully in all Risk Management, Quality Management, and Safety Activities and Investigations. MINIMUM POSITION QUALIFICATIONS: Ø Education - High school diploma or equivalent. Ø Work Experience - Prefer two [2] years experience in a supervisory capacity in a Ø hospital, nursing care facility, or other related medical facility or Convenience Store or or 2-3 years as a Sous chef in a Restaurant. Ø License/Certification -. Will need to attend and pass Manager Servesafe Training ENVIROMENTAL CONDITIONS: Work environment consists of infrequent patient contact, which may include exposure to blood, or other body fluids, foods, grease hot and cold. HOURS: Variable Usually 8:00 AM to 5:00 PM With some earlier and or later depending on Catered events Requirements:

At Genuine Foods we create nourishing food environments at schools and workplaces through great-tasting and wholesome meals, made from genuine ingredients. We are a growing social enterprise that uses food to enhance health, productivity and happiness. We believe that fresh, scratch-made food together with unparalleled service and meaningful enrichment programs can transform lives and build community. Food service management is what we do, but what we achieve together with our customers, our partners and our dedicated team goes beyond the plate. ABOUT THIS POSITION As a Executive Chef for Genuine Foods, you will ensure that students and families enjoy the scratch made and delicious meals they deserve! This role is based in a Higher Education facility. The Chef collaborates with the existing culinary and operations management team and manages the onsite staff. Main responsibilities include planning exciting and engaging meals and menus, leading a team of cooks and food service workers, and contributing to the exceptional daily prep and service of each meal. This includes overseeing on-site client visits and events, account management, and ensuring that all menu items that are produced are of high quality and delight the guests relying on our services for their meals. ESSENTIAL RESPONSIBILITIES Generate seasonal and exciting menus with the culinary team for our clients while being mindful of client preferences, tastes and nutrition. Collaborate with the Regional Director to ensure menus meet labor, food cost and efficiency standards. Involvement in all catering event operations including logistics, quality improvement and control, sanitation and food safety, and all facility related activities. Collaborate with the Regional Director to ensure menus meet transportation requirements, if applicable. Team member management, staffing, scheduling, coaching, etc with assistance of HR as needed. Menu development and costing, ordering and inventory management. Ensure supplies, ingredients and raw materials availability to produce meals, while minimizing waste, is required. Maintain inventory records and invoicing. Complies for food safety and sanitation requirements. Manage and coach the team overseeing all aspects of daily food preparation & serving including culinary and operational excellence, staff/skills training, daily troubleshooting, recipe adherence, and site cleanliness and organization. Continuously improve and propel forward culinary aspects of operations from sourcing and receiving, to menu/recipe development and feedback. Oversee weekly P&L and communicate performance to internal and external teams. Key Performance Indicators (KPIs): Meal participation rates, client meal feedback and scores and kitchen team retention and turnover. Any other duties as assigned or needed Qualifications 3+ years of previous high-volume production, contract food service, higher education, healthcare, catering, hotel, restaurant, or relevant experience is highly desired in an Executive Chef or Chef Manager role. Comfortable with change, feedback, and the ability to be passionate when cooking from recipes that you didn't make. Passion for seasonal ingredients and local sourcing. Experience in leading teams with varying culinary skill levels and interest. Commitment to continuous learning and on-going training. Demonstrated organizational and superior attention to detail skills. Superior ability to manage labor and food costs. Enjoys working with people and growing and developing a culinary team. Very comfortable working with numbers and technology GENUINE VALUES TRUSTWORTHINESS: We operate by our commitment to integrity, reliability, and consistency. Our clients deserve our very best-every single time. PERSONAL ACCOUNTABILITY: We are creative problem-solvers who own our results and can immediately identify solutions. We learn from our mistakes. No excuses. PEOPLE FIRST: We are first-and-foremost a people-centered organization. It's the backbone of hospitality. Every person matters and every person is seen. TRANSPARENCY: We are proud to offer openness and candor in every aspect of our business-from service standards,to purchasing,to financials. That's what successful partnerships are based on. Benefits and Perks: Health and retirement benefits Paid time off 401K Performance-based bonuses Genuine Foods 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.

Job Title: Chef I Reports to: Head Chef Level: Hourly Scope: Responsible for serving guests and assisting with production of daily menu Primary Responsibilities: • Accountable and responsible for maintaining a safety culture (following all SOP's, JSA's, policies and procedures) as set out by Target Hospitality • Must be able to safely operate kitchen equipment including but not limited to grills, slicers, tilt skillets, deep fryers and convection ovens • Proper food storage, rotation, and discarding of expired food fall under HACCP and FIFO guidelines • Prepare meals on the line, grill oven and fryers • Serve guests and check for meal scans • Serve all foods in accordance to HACCP and food safety standards • Ensure proper utensils are used for serving, portion control and sanitation purposes • Exceed our guests needs by providing world-class customer service • Shall attend all safety meetings and participate in Target Hospitality emergency response procedures • Additional duties may be assigned by supervisor or manager Physical Demands: • Stand for long periods of time (up to 12 hours or longer) with scheduled breaks • Short and long-distance walking required • Use of stairs and step stools • Use force when pushing/ pulling carts that weigh on average 50lbs • Operate kitchen machinery • Frequently lift an average weight of 25lbs with a maximum of 50lbs, on occasion where weights may exceed 50lbs the assistance of another person or a lifting aid is mandatory • Frequently reach below waist, waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction • Perform repetitive movements at the wrist including side to side/ up or down and multiple grasps of an average of 10lbs with a maximum of 25lbs • Simple, power and fine finger manipulation for a duration of an average 12-hour shift Working Conditions and Environment: • Ability to hear and understand verbal instruction as well as other sounds such as safety alarms/ signals • Ability to communicate effectively; written and orally in English • Must be able to see without impairment for inspection purposes and ability to read small text such as product warning labels • Exposure to extreme hot and cold environments • Ability to work with in a rotational schedule (6 weeks on and 2 weeks off, or as per manager's discretion/ business needs) • Ability to works safely and navigate with in small/ close quarters and congested areas • Maybe exposed periodically to elevated noise and surroundings • Ability and willingness to travel/work long rotations away from home Candidate Requirements: • 1+ years culinary experience preferably in a remote camp or hotel/hospitality industries or equivalent Ability to read and write in English • Must have a valid ServSafe certification • First aid certification is an asset • Work within a team environment • Must be able to work effectively and efficiently with or without supervision • Strong prioritization and time management skills • Ability and willingness to travel/work long rotations away from home • Must be able to pass a background check and urine analysis • Must provide your own transportation to and from the facility

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: Lead Cook (High Tea & Small Bites) Are you our missing piece? We're looking for a creative, detail-driven chef who loves beautiful presentation, scratch-made small bites, and building something special with a close-knit team. Location: North Valley (near Montano & Osuna), Albuquerque Schedule: Full-time, Thursday-Monday (Tuesdays & Wednesdays off) Start Date: March/April 2026 Pay: $16-$18/hr. (DOE) to start (Come grow with us) Perks: Set schedule • Daytime service • No deep fryer • No bar rush • No late-night closes About Us We are a small mom and pop 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 are seeking a culinary leader passionate about creating exceptional high tea experiences to join our mall team The Role You'll lead daily kitchen execution for our high tea menu-tea sandwiches, pastries, savory bites, desserts, and seasonal specials-with a focus on quality, consistency, and elegant plating. Responsibilities Prepare, assemble, and plate high tea items (sweet & savory) Support and contribute to seasonal menu updates Maintain a clean, organized kitchen and follow all food safety standards Assist with ordering, prep planning, and kitchen organization Work efficiently during service while keeping presentation top-tier Support occasional special events and private parties What We're Looking For Strong attention to detail and pride in presentation Reliable, punctual, and team-oriented Comfortable working independently and as part of a small team Experience in scratch cooking, brunch, bakery, catering, or small plates is a plus High tea experience is great-but not required if you're excited to learn To Apply: Send your resume and a short note about why high tea/small bites interests you. Photos of plating, pastries, or catering work are a big plus (if available).

Reports To: Kitchen Manager Job Type: Full Time Hours Per Week: +40 hours GENERAL DESCRIPTION The Chef will be responsible for menu planning, food preparation, back-of-the-house management, and cost management for the property. The Chef will work as part of the management team to build sales and grow the business. The position requires excellent communication and team management skills, professional appearance, and the ability to maintain the highest of culinary standards. We are looking for candidates who possess initiative, dedication, and a true passion for both hospitality and fine cuisine. Ideal candidates will have 7+ years of culinary management experience in a hotel or catering environment. Applicants must be professional, organized, and flexible. RESPONSIBILITIES AND DUTIES Effectively executes the planning, design, coordination, and organizational phases of all food production for the kitchen as determined together with corporate team. Effectively communicates with department heads in the food services, beverage and related support and operating departments. Oversees execution of menus and food production. Ensures food quality & food safety measures are executed while maintaining food costs at targeted levels. Maintains systems & procedures for ordering, receiving, storage, preparation & service of food. Oversees department selection, hiring, training, standards & procedures, evaluating, and scheduling processes. Continually evaluates and documents the performance of all culinary positions. Oversees & operates capital budgeting process including day to day forecasting of associated labor and operating costs. Effectively handles employee issues with appropriate documentation and follow up. Continually evaluates equipment, stock levels, labor, & business volume forecasting taking appropriate actions to ensure all areas are prepared and in working order. Demonstrates a comprehensive knowledge of products offered including food recipes, prices, presentation, and all company as well as department policies. Ensures all operations follow safety and health guidelines in accordance with public health & sanitation regulations. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position is required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the business: Work towards camp goals and objectives in conjunction with offsite corporate team. Exhibit leader qualities and functions, as determined by corporate team to all employees. Additional duties as necessary and assigned Ability to use modern technology to execute efficiency in food production, i.e., Rational equipment knowledge. PHYSICAL DEMANDS Most work tasks are performed indoors, temperature can be very hot with or without control of environmental systems. Must be able to stand for long periods of time. Must be able to maneuver between stations and areas efficiently and easily. Must be able to lift up to 40 lbs. Requires manual dexterity to use and operate kitchen and other equipment Must have a Safe Serve certificate COMPENSATION AND BENEFITS Dental Insurance Food provided Health insurance Paid time off Vision insurance Housing provided Quarterly Bonus After one year of employment, the company will cover Allied medical to employer costs.

Job Description Chef/ Chef De Cuisine Reports To: Executive Chef and Food and Beverage Director Supervises: N/A Chef De Cuisine is responsible for the overall kitchen operation and insures all kitchen policies and procedures are followed. Key Responsibilities and Performance/Behaviors Ability Can explain and demonstrate Hospitality Behaviors and Performance Standards. Understands where to get the information needed to complete tasks to standard. Can explain and demonstrate technical skills used to complete tasks to standard. Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard. Understands how to take ownership of problems and solve them when solutions may not be available. Can explain how to request help from others when needed to complete task or goal. Has complete knowledge and can tell others of IMGR&C products and services. Performance Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP's and task lists. Responds to obstacles; finds new ways to reach desired end results. In absence of guidance, acts and takes charge to respond to guest or internal customer needs. Responds to change by quickly applying talent and skills in a positive way to succeed. Supports achievement of Quality Goal; “Do it right the first time.” Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair. Makes suggestions to improve performance. Behavior Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, and Customer Recovery Skills). Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Respects individuality of others; continues to communicate in order to work together. Speaks positively about guests, other team members and our business in all situations on and off property. Treats other with respect in all situations. Service Serves others. Identifies and can communicate needs of guests and others. Takes quick action to serve others in a way that meets/exceeds their needs. Identifies ways to improve individual or team's service to others. Provides service outside job responsibilities if needed to help resort succeed. Takes ownership of guest problem(s) until it is solved. Professionalism Meets IMGR&C Appearance standards. Professionally supports IMGR&C reputation and image in al situations, on and off property. Attendance Meets IMG&C policy for attendance. Informs supervisor of future absence as far in advance as possible. Communication Provides information others need to succeed, in time for them to use it. Shares with next shift the information needed for them to succeed. Listens to others without interruption; acts on their feedback when possible. Asks questions to better understand expectations of others. Reports all guest complaints and compliments to Supervisor or Manager. Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards. Team Work Puts Success of team ahead of personal success. Helps other team members succeed without being asked. Takes action to resolve conflict between individuals. Helps other departments achieve success. Reports ideas to increase team success and guest satisfaction to Supervisor or Manager. Does whatever is necessary to help department and resort success. Contributes ideas that support progress and success at shift, team and departmental meetings. Essential Duties and Responsibilities include the following and are subject to change at management's discretion: Responsible for overall outlet kitchen operations. Review daily and weekly reports to plan and prepare accordingly. Create specials as a test ground for new menu items. Price all new menu items to fit organizations food cost. Utilize purchasing system and/or approved vendors for food items and kitchen ware purchases. Responsible for the overall food quality and sanitation of outlet kitchen. Responsible for outlet kitchen are safety. Ensure Kitchen and stewarding equipment and machinery operates properly. Handle customer/food issues according to IMGR&C standards. Prepare kitchen staff schedules and approve time-keeping pay records. Communicate with kitchen & steward staff on a regular basis via monthly and pre-shift meetings. Create and implement new standards as needed to improve ongoing operations. Preform coaching & counseling and hold team members accountable for standards. Develop, monitor, & report on budgets. Report & maintain equipment & expense reports. Set goals for department to achieve success as well as team members. Involve team members in the goals & success of operations. Maintain a high visibility by “walking around” conducting inspections daily. Utilize guest comments to set goals to reduce and correct negative comments and increase the overall success of the procedures along with applicable laws. Preform other duties as assigned. *In conjunction with Executive Chef, Executive Sous Chef, and/or F&B Director Supervisory Responsibilities Responsible for interviewing, hiring, training, planning, assigning and directing work, menu development and engineering performance reviews, rewarding and disciplining team members, addressing issues and resolving conflicts, in conjunction with Executive Chef, Executive Sous Chef, and/or F&B Director. Education and/or Experience Requirements Bachelor's Degree (B.A.) from four-year College or university; or seven years related experience at a supervisory level. Equivalent combination of education and experience may be substituted. Computer experience in Excel, and word processing. Menu Planning, forecasting and budgeting, and be able to multitask. Mescalero Apache Tribal preference/ Indian preference applies; bicultural experience preferred. Physical Demands The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position. While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. Lifting items weighing 50 pounds or more is required. Work Environment The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. The noise level in the work environment at times may be usually loud. The team member will be exposed to a second-hand smoke-filled environment. The team member will be exposed to hot, humid and cold environments due to kitchen equipment and the freezers and coolers.

Full-time Description Are you ready to take your career to the next level in a serene oasis? Ojo Caliente Mineral Springs Resort & Spa, nestled in the captivating high desert, invites individuals like you like you to contribute to our commitment to exceptional guest experiences. Why choose Ojo Caliente Mineral Springs Resort & Spa? We're not just your average resort. Our luxurious and tranquil retreat offers a range of accommodations, including spacious rooms, suites, and casitas. Ojo Caliente Mineral Springs Resort & Spa is known for its natural mineral springs, which have been attracting visitors for centuries due to their healing and rejuvenating properties. The resort offers a unique blend of relaxation, wellness, and natural beauty, making it a popular choice for those seeking a serene and rejuvenating getaway. What sets us apart? We are dedicated to gracious hospitality, learning, and teamwork. Our commitment is to creating exceptional experiences for both our guests and our employees. We offer competitive compensation and cultivate a supportive, positive work environment where everyone can thrive. Our culture is rooted in authenticity, diversity, excellence, gratitude, happiness, integrity, mindfulness, respect, and teamwork. Join us in our mission of providing genuinely gracious hospitality while stewarding and sharing sacred springs. POSITION DESCRIPTION Reporting directly to the F&B Manager, the Kitchen Supervisor is responsible for all kitchen functions, including but not limited to training kitchen employees, food purchasing, receiving, product management, preparation and maintenance of quality standards, safety, and maintaining cleanliness and sanitation standards. Responsibilities 1. Ensures that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. 2. Responsible for ordering food products according to predetermined product specifications and receiving in the correct unit count and condition. 3. Ensures deliveries are received in accordance with the department's receiving policies and procedures. 4. Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points. 5. Prepares required paperwork, including forms, reports, and schedules in an organized, timely manner. 6. Performs any other tasks as assigned by F&B Managers in a manner consistent with expectations. 7. Ensures proper labeling and dating of all products. 8. Ensures proper food rotation protocols. Staff Supervision and Scheduling 1. Assists the F&B Manager, to supervise the back of the house, including ongoing training, development, and follow-up. Ensures that clear feedback is provided to the kitchen team in a timely manner. 2. Oversees the training of kitchen personnel in the safe operation of all kitchen equipment and utensils. 3. Provides safety training in carrying objects and handling hazardous materials. 4. Attends all scheduled employee meetings and brings suggestions for improvement. 5. Assists the F&B Manager in managing the performance and discipline of the kitchen staff. 6. Provides orientation of department rules, policies, and procedures and oversees the training of new staff. 7. Communicates work schedules to staff in advance of the new workweek. Acts as the primary gatekeeper of the schedule, managing staff requests for schedule changes. 8. Assists the F&B Manager to coordinate efforts between the front and back of the house. 9. Models and creates a team spirit within the entire restaurant. Recipe Adherence 1. Works with F&B Managers to establish portion controls 2. Establishes standard recipe card system for all menu items. 3. Maintains food quality and consistency standards. 4. Ensures adherence to procedures and coordinates production. Sanitation and Cleanliness 1. Ensures that a safe, clean, and sanitary kitchen is maintained, always. Performs twice a day review of the kitchen and associated facilities. Ensures adequate opening and closing procedures are maintained. 2. Ensures compliance with all Federal (OSHA) and New Mexico Environment Department standards. 3. Oversees safety and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points. 4. Ensures that all equipment is kept clean and in proper working condition through personal inspection and by establishing and following preventative maintenance programs. 5. Trains kitchen staff in cleanliness and sanitation practices. 6. Maintains appropriate cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage areas. Culinary Activities 1. Prepares and monitors daily prep production. 2. Expedites food preparation as necessary. 3. Tastes and visually inspects prepared food. Takes action to correct irregularities. 4. Ensures that food, garnishes, and plate presentation standards are adhered to. 5. Performs the duties of other kitchen positions as volume and staffing dictate. 6. Maintains solid knowledge of all food products. 7. Skillfully demonstrates a variety of cooking/culinary techniques and knife skills. This job summary is not intended to be all-inclusive. The employee may be requested to perform other reasonable related duties as assigned by their supervisor or management. Qualifications 1. 2+ years of experience in a similar position or relevant experience or training, which may be demonstrated via degree or certificate, completion of the apprenticeship. 2. Valid New Mexico Food Handler Manager certification and Alcohol Server Permit are required before hire. 3. Strong work ethic. 4. Punctuality, dependability, and flexibility are critical. 5. Strong knowledge and attention to detail on back-of-the-house operations including staff supervision, inventory controls, food/labor costs, and product quality. 6. Ability to work respectfully and productively with all staff, maintaining a high degree of professionalism and camaraderie, at all times. 7. Energetic and passionate about the resort and restaurant industries, and the providing of outstanding guest experiences. Seeks to reach or surpass high standards. 8. In-depth knowledge of food principles and best practices. 9. Business experience preferred. 10. Creative, innovative thinking. 11. Passion for creating incredible food that delights and attracts customers. 12. Excellent communication skills. 13. Excellent time management, scheduling, managerial, and organizational skills. 14. Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. 15. Exceptional standards for cleanliness, health, and safety. 16. Experience managing inventories and stocktaking. 17. Ability to work flexible hours including days, evenings, weekends, weekdays, and holidays required. 18. Ability to stand for eight or more hours per day, sit, reach, lift, bend, kneel, stoop, climb stairs, push, and pull items weighing up to 50 pounds at a time. 19. Ability to work in an environment where the employee is frequently exposed to heat, steam, and noise. 20. The position requires manual dexterity; auditory and visual skills; and the ability to create and follow written and oral instructions and procedures. 21. Bi-lingual: English/Spanish a plus. 22. Consistently model and follow Core Values. If you require a reasonable accommodation during the application process or to perform the essential functions of this position, please contact the Human Resources Department. Ojo Spa Resorts is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Ojo Spa Resorts Discounts and Perks: Ojo Santa Fe Spa Resort and Ojo Caliente Mineral Springs Resort and Spa: Mission based company with values you can trust Medical, Dental, Vision, generous 401k (with employer match) after applicable waiting periods Employee Assistance Program (EAP) Paid Sick Time Paid Time Off Ongoing training to build critical skills for current and future roles Numerous Growth & Developmental Opportunities Competitive Compensation Discounted Employee Lunch Free Lunch/Dinner on Thanksgiving & Christmas Employee Appreciation Lunches Above and Beyond Awards - Ojo Bucks for eligible employees Soak in the Springs for FREE (Monday - Thursday). Free to employee and one guest (over age 13) 40% off Spa Treatments (includes private pools and private Ojitos) 40% off at the Restaurants 20% off at the Gift Shops Discounted Lodging Rate Hiking Trails Ojo Santa Fe: Gym, Puppy Patch, Chicken Chat & Birthday Ojo Bucks Vouchers Ojo Caliente: Yoga Workshops (if space available) & Monthly Birthday Treats Ojo Caliente Mineral Springs Resort & Spa is conveniently located near several vibrant cities and towns, making it easily accessible for candidates like you. Check out the distances below and see how close we are to some popular destinations: Only 25 miles away from Espanola, NM. Abiquiu, NM, is located only 31 miles away from our resort. Pojoaque, NM, is conveniently located only 34 miles away. Taos, NM, is a short 40-mile drive from Ojo Caliente. Los Alamos, NM, is just 42 miles away. Santa Fe is 50 miles away. Make Ojo Spa Resorts your next career destination! To learn more about Ojo Spa Resorts, please visit: ojosparesorts.com

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

Chef/ Chef De Cuisine Reports To: Executive Chef and Food and Beverage Director Supervises: N/A Chef De Cuisine is responsible for the overall kitchen operation and insures all kitchen policies and procedures are followed. Key Responsibilities and Performance/Behaviors Ability Can explain and demonstrate Hospitality Behaviors and Performance Standards. Understands where to get the information needed to complete tasks to standard. Can explain and demonstrate technical skills used to complete tasks to standard. Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard. Understands how to take ownership of problems and solve them when solutions may not be available. Can explain how to request help from others when needed to complete task or goal. Has complete knowledge and can tell others of IMGR&C products and services. Performance Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP's and task lists. Responds to obstacles; finds new ways to reach desired end results. In absence of guidance, acts and takes charge to respond to guest or internal customer needs. Responds to change by quickly applying talent and skills in a positive way to succeed. Supports achievement of Quality Goal; “Do it right the first time.” Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair. Makes suggestions to improve performance. Behavior Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, and Customer Recovery Skills). Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Respects individuality of others; continues to communicate in order to work together. Speaks positively about guests, other team members and our business in all situations on and off property. Treats other with respect in all situations. Service Serves others. Identifies and can communicate needs of guests and others. Takes quick action to serve others in a way that meets/exceeds their needs. Identifies ways to improve individual or team's service to others. Provides service outside job responsibilities if needed to help resort succeed. Takes ownership of guest problem(s) until it is solved. Professionalism Meets IMGR&C Appearance standards. Professionally supports IMGR&C reputation and image in al situations, on and off property. Attendance Meets IMG&C policy for attendance. Informs supervisor of future absence as far in advance as possible. Communication Provides information others need to succeed, in time for them to use it. Shares with next shift the information needed for them to succeed. Listens to others without interruption; acts on their feedback when possible. Asks questions to better understand expectations of others. Reports all guest complaints and compliments to Supervisor or Manager. Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards. Team Work Puts Success of team ahead of personal success. Helps other team members succeed without being asked. Takes action to resolve conflict between individuals. Helps other departments achieve success. Reports ideas to increase team success and guest satisfaction to Supervisor or Manager. Does whatever is necessary to help department and resort success. Contributes ideas that support progress and success at shift, team and departmental meetings. Essential Duties and Responsibilities include the following and are subject to change at management's discretion: Responsible for overall outlet kitchen operations. Review daily and weekly reports to plan and prepare accordingly. Create specials as a test ground for new menu items. Price all new menu items to fit organizations food cost. Utilize purchasing system and/or approved vendors for food items and kitchen ware purchases. Responsible for the overall food quality and sanitation of outlet kitchen. Responsible for outlet kitchen are safety. Ensure Kitchen and stewarding equipment and machinery operates properly. Handle customer/food issues according to IMGR&C standards. Prepare kitchen staff schedules and approve time-keeping pay records. Communicate with kitchen & steward staff on a regular basis via monthly and pre-shift meetings. Create and implement new standards as needed to improve ongoing operations. Preform coaching & counseling and hold team members accountable for standards. Develop, monitor, & report on budgets. Report & maintain equipment & expense reports. Set goals for department to achieve success as well as team members. Involve team members in the goals & success of operations. Maintain a high visibility by “walking around” conducting inspections daily. Utilize guest comments to set goals to reduce and correct negative comments and increase the overall success of the procedures along with applicable laws. Preform other duties as assigned. *In conjunction with Executive Chef, Executive Sous Chef, and/or F&B Director Supervisory Responsibilities Responsible for interviewing, hiring, training, planning, assigning and directing work, menu development and engineering performance reviews, rewarding and disciplining team members, addressing issues and resolving conflicts, in conjunction with Executive Chef, Executive Sous Chef, and/or F&B Director. Education and/or Experience Requirements Bachelor's Degree (B.A.) from four-year College or university; or seven years related experience at a supervisory level. Equivalent combination of education and experience may be substituted. Computer experience in Excel, and word processing. Menu Planning, forecasting and budgeting, and be able to multitask. Mescalero Apache Tribal preference/ Indian preference applies; bicultural experience preferred. Physical Demands The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position. While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. Lifting items weighing 50 pounds or more is required. Work Environment The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. The noise level in the work environment at times may be usually loud. The team member will be exposed to a second-hand smoke-filled environment. The team member will be exposed to hot, humid and cold environments due to kitchen equipment and the freezers and coolers.

Cook Hospitality Management Corporation is a Dallas based privately held provider of management solutions and hospitality industry services, each customized to fit our clients' unique needs. HMC's core value and mission is to provide our clients with the finest management expertise the industry has to offer with integrity, honesty and open communication. When choosing to work for a company, HMC should be your first choice due to a well-deserved record of Honesty, Professionalism, Experience, Innovation, Flexibility, Customer Service and most importantly - Results. HMC believes that a company is only as strong as its team members. Team members are encouraged by their superiors to push themselves and are provided with the resources to ensure that success is achieved. We are currently searching for a Cook - We hare hiring for all Shifts! Why Work With Us? It's a fun company to work for! We recognize efforts and reward results Great benefits package, including 401K Promotional opportunities with a growing company Duties and Responsibilities: Prepares all banquet items as specified by function sheets. Responsible for preparation of all food orders from restaurant. Ensures proper stocking line for menu items. Supervises dishwasher to ensure adequate utensils are available for guest needs. Maintains cleanliness of kitchen at all times. Production of breakfast. Performs other duties as requested by Executive Chef and General Manager Minimum Education Requirements: Must have food handler's permit. Training in food preparation desirable Must have high school diploma or equivalent. Minimum Experience/Skill Requirements: Must be able to work PM shift. Basic food preparation. One (1) year food preparation experience highly desirable. Must be extremely dependable regarding attendance and punctuality. HMC is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.