Sous chef jobs in Albuquerque, NM

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.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role pays an hourly rate of $25 to $30, plus tips. Benefits for PT roles: 401(k) savings plan and 401(k) matching. EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline. Responsibilities Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Measure, mix and cook ingredients according to recipes Use a variety of pots, pans, knives and other equipment to prepare and serve food. Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Monitor events, materials and surroundings. Guide, direct and motivate kitchen employees. Ensure that all food safety standards are followed. Expected to be at every event, baseball/soccer and holidays if a game falls on one. Communicate with supervisors, peers and subordinates. Make decisions and solve problems. Organize, plan and prioritize work. Evaluate information against standards. Carry out ideas, programs, systems or products. Document and record all personnel discipline information. Work with Human resources for personnel discipline issues. Other duties as assigned by Executive Chef. Qualifications High school diploma or equivalent GED. Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience. State issued Health Certificate and immunizations are required. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Must be able to stand for extended periods of time. Ability to speak clearly so that listeners may understand. Must be able to make fast, simple, repeated movements of fingers, hands and wrists. Ability to bend, stretch, twist or reach out with the body, arms and/or legs. Must be able to lift, push, pull or carry heavy objects. Must have a good sense of taste and smell. Must be Serve Safe certified. Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook. Ability to work closely with kitchen staff, but also spend time alone cooking. Must be able to supervise, coach, and train employees. Provide excellent service to customers. General knowledge for the health and safety of patrons and staff. Ability to express ideas clearly when speaking or in writing. Ability to read and understand written information Identify problems and review information. Must be constantly aware of frequently changing events in cooking processes. Ability to repeat the same physical activities. Must maintain high level of concentration. Must be able to multi-task. Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics. Knowledge of US Foods Menu Profit Pro a plus. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

The Executive Chef will drive the strategic direction of culinary functions, encompassing a combination of banquet kitchen and outlets, . They are responsible for leading the culinary leadership team in achieving the operational and financial goals of the culinary operation; monitoring the performance, scheduling and training of the staff; maintaining the facilities in accordance with Marriott service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed in accordance to company policies and procedures. PRINCIPAL DUTIES AND RESPONSIBILITIES: * Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure sustainability of initiatives. Collaborate with the F&B Manager on initiatives, programs or concepts as needed. * Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules and regulations for the culinary staff. * Interview, select, train, supervise, counsel and coach the culinary team for the efficient operation of outlets and departments. Drive employee engagement through coaching, training, and development. * Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such change. * Utilize resources to drive profits, manage labor, and control expenses. * Perform other job - related duties as requested. MINIMUM REQUIREMENTS: * Bachelor's degree and/or course certification from an accredited Culinary Institute, or equivalent combination of education, training, and work experience. * At least three years of experience in the direction and management of employees in a culinary environment * Intermediate to advanced level computer skills including Word, Excel, Outlook and PowerPoint. * Ability to work varied shifts, including weekends and holidays. PREFERRED: * Previous leadership experience working in a similar hotel setting Our excellent benefits package includes: * Medical (two options) with vision * Dental * 401(k) with 4% company match * Voluntary Critical Illness * Voluntary Accident Insurance * Voluntary Hospitality Indemnity * Voluntary Term Life Insurance (self, spouse/domestic partner, and children) * Short-Term Disability * Long-Term Disability AND: * Paid time off (vacation, sick, and holiday) * Free lunch/ stipend * Free uniforms * Free non-slip shoes (two free pair per year!) * Progressive fun workplace * Positive associate relations * Associate recognition and events, incentives and rewards monthly * Ongoing training * Education assistance * Major hotel discounts at over 7,000 hotels worldwide * Other company discounts Sheraton Albuquerque Uptown is an Equal Opportunity Employer. All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy, childbirth, or related medical conditions; status as a protected veteran or spouse/family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to ********************************* or call ************ to let us know the nature of your request.

Executive Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef FLSA STATUS: Full-time/Exempt Legends / ASM Global the leader in privately managed public assembly facilities, has an excellent opening for the Executive Sous Chef, at the Albuquerque Convention Center and associated venues. The Executive Sous Chef plays a crucial role in the culinary success of the Albuquerque Convention Center, Kiva Auditorium, Civic Plaza, Jennifer Riordan Spark Kindness Sports Complex, and the Rail Yards. With a variety of events and activities taking place each year, this position requires a culinarian capable of flexible, creative, and innovative solutions to our client's and patron's food and beverage needs. The Executive Sous Chef is responsible for training, mentoring, and developing a team to service these needs with an eye on quality. This position is responsible for organizing the flow of activity through delivery and quality assurance. Essential Duties and Responsibilities Assist the Executive Chef in developing and executing creative and diverse menu options for various events and functions. Maintain high standards of food quality, presentation, and taste, ensuring consistency across all dishes. Conduct regular inspections of equipment and food preparation and storage areas to ensure compliance with health and safety regulations. Collaborate with the Executive Chef to create seasonal and special event menus that reflect current culinary trends and client preferences. Assist with monthly inventory, monitoring food costs, and labor expenses to ensure adherence to budgetary guidelines. Maintain an active role in local hospitality community and professional associations. Responsible for Kitchen in absence of Executive Chef. Other duties as assigned. Supervisory Responsibilities Train, mentor, and supervise kitchen staff, including line cooks and kitchen assistants. Supervise daily kitchen operations, including ordering, food preparation, cooking, and plating. Training of all kitchen and stewarding staff to in clued “Serve-safe” and any health department regulations. Oversee the execution of food service during events, ensuring timely and efficient service. Address any issues that arise during events and make on-the-spot decisions to ensure guest satisfaction. Qualifications 4+ years of experience in a high-volume kitchen environment, with at least 2 years in a supervisory role. Advanced knowledge of food preparation techniques and kitchen safety standards. Excellent leadership and communication skills. Ability to work well under pressure and adapt to changing situations. Proficiency in inventory management and kitchen software. Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver within a banquet and concessions/short order kitchen environments. Hours may be extended or irregular to include nights, weekends and holidays. Results oriented individual with a track record of meeting or exceeding budgetary goals. Superior organizational, planning, communication, and inter-personal skills. Computer skills to include word processing and spreadsheet programs. Education and Experience Culinary certificate or the equivalent and a minimum of four (4) years of increasingly responsible kitchen management experience; or equivalent combination of education and experience. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Heavy lifting at times, up to 50lbs. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Oversees the culinary operations of the casino steakhouse. Responsible for the day-to-day operations of the steakhouse, including creating specials, training, ordering, scheduling, and overseeing quality control and consistency. Job Description Expectations of Leadership: Actively support, demonstrate, and promote the company's core values. Be approachable, respectful and engaging with fellow team members. Always treat individuals with dignity and respect regardless of job position. Demonstrate maturity through exhibiting excellent listening skills. Make decisions that are educating, inspiring, and motivating to your team and are central to your mission. Major Responsibilities/Activities: Regularly conducts safety and sanitation inspections in compliance with all applicable health codes and best practices. Oversees the hiring, training, mentoring and professional development of all culinary and utility staff. Manages and motivates a culturally diverse kitchen staff. Communicates effectively with both front and back of house to maintain a culture of respect, teamwork, and cooperation within the casino hotel. Resolves conflict situations with team members, guests or in-house situations calmly and professionally notifying HR when necessary. Has primary operational oversight of production kitchen, Mesa Grille, and Starlight Grille. Ensures inventory is accurately check-in, recorded and conducted when necessary. Creates the weekly managers schedules, tracks employee vacation requests, evaluates team member performance and maintains departmental team member files. Executes with efficiency and consistency as directed by the Executive Chef. Communicates regularly with and supervises the culinary and utility personnel in daily operations of kitchen facilities. Daily operations include, but are not limited to; food preparation, cleaning, safety and sanitation, food displays, menu planning, menu changes, etc. Notifies the Executive Chef on the status of operations or any standard variances relating to the kitchen, its personnel or inventory levels. Counsels team members as needed and rewards and acknowledges good work. Works closely with the Executive Chef to control food and labor costs on a continual basis and within all food outlets to keep costs within budgetary guidelines. Enforces standards, recipes and specifications for all menu items. Maintains a high level of service in accordance with our brand standards. Performs other duties as assigned. Minimum Requirements: Preference is given to qualified Santa Ana Tribal members. High school diploma or GED required. Requires an AA or Culinary Arts degree from an accredited institution and 4 or more years of experience as a Sous Chef or any combination of education and experience in a Steakhouse or Fine Dining food environment. ACF-CEC certification preferred. New Mexico liquor server's license & Food handler's card within 90 days of hire and maintain it. Must be available to work various shifts including days, evenings, weekends, and Holidays. Excellent written and verbal communication skills including the ability to successfully communicate with multiple levels of management. Professional appearance required. Strong interpersonal, customer service and communication skills. Ability to write accurate recipes, reports, business correspondence, and procedure manuals. Bilingual and multi-cultural experience preferred. A smartphone capable of running company applications and communication systems is required. If a smartphone is not provided by the company, a candidate or employee may be provided a smartphone of the company's choice, through a payroll deduction program. All employees are required to proficiently use a smartphone for company applications, email, and text. Must be able to obtain and maintain a Pueblo of Santa Ana Gaming and Regulatory Commission key gaming license. Essential Mental Functions: The essential mental functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Maintains a strict level of confidentiality regarding company information. Must be able to work independently and exercise good judgment in handling a variety of situations. Must have excellent problem-solving abilities. Must be a detail oriented, organized individual with the ability to multi-task. Must be able to work in a fast-paced environment. Must be able to deal with stressful situations in a professional manner. Display strong verbal and written communication skills. Proven ability to handle conflict situations. Must be a Team Player. Essential Physical Functions: The essential physical functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the position, the employee is frequently required to stand, walk, turn, bend, use hands and fingers to grasp, handle and feel, reach with hands and arms, talk, and hear. Must be able to work in a fast-paced environment. Must be able to lift up to 40lbs and/or move up to 75 pounds. Must be able to walk and stand for extended periods of time. Physical ability to safely perform the essential job functions of the position. Equipment Used: Standard commercial kitchen equipment. Smartphones, computers, laptop computers, and other traditional office equipment as required. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee's duties are performed indoors in a climate controlled non-smoking environment.

Job Description Join Our Team in our Indian Pueblo Kitchen at the Indian Pueblo Cultural Center! Love preparing unique and delicious culinary creations featuring the flavors of New Mexico's Native communities? Under the direction of the General Manager of our Indian Pueblo Kitchen, the Banquet Chef oversees all culinary operations related to banquets, catered events, tastings, and special functions. Here's what day to day will look like (the below are job highlights and not all inclusive): No two days are the same - but here's a glimpse into what your week might look like: Craft & Conceptualize Menus - Plan, develop, and execute menus for banquets and catered events, ensuring consistent quality and timely delivery of menu items. Manage Inventory & Stock - Maintain accurate inventory records of ingredients and stock items, and prepare and coordinate supply orders for all banquet-related needs. Coach & Develop Staff - Supervise kitchen support team for banquet-related requests by organizing schedules, training, performance coaching. Provide guidance to staff to ensure accurate execution and prep of menu items and banquet requests. Collaborate Across Teams - Coordinate event details by communicating with Banquet Manager, Event Coordinator, and Front-of-House team to ensure flawless event execution. Monitor daily BEO updates, and adjust production schedules, prep lists, and staffing needs accordingly. Uphold Food & Safety Standards - Ensure all banquet culinary operations comply with health, safety, and sanitation regulations. Maintain a clean and organized kitchen and prep area. Provide Operational Support - Assist in restaurant operations during non-event hours, and maintain a positive, professional work environment. Required Qualifications High School Diploma or GED required, with minimum two (2) years of professional kitchen experience; banquet or catering experience preferred. Supervisory experience is highly preferred. Must pass pre-employment drug/alcohol screen and background investigation. Native American Preference given. Required Skills Knowledge of large-scale banquet production, timing, and plating execution Knowledge of food preparation, cooking methods, and commercial kitchen equipment Understanding of Native American cuisine preferred Strong communication skills - verbal, written, and interpersonal Ability to manage multiple events under pressure and meet strict deadlines Skill in supervising, training, and motivating culinary staff Ability to work in a fast-paced and high-volume environment with a professional demeanor Why Join Us? Our team thrives on delivering exceptional services, and as part of our Indian Pueblo Kitchen team, you will have the opportunity to cultivate an unforgettable Indigenous dining experience for our guests. Ready To Take the Next Step? Apply today to bring your culinary expertise, leadership skills, and Banquets & Catering knowledge to Indian Pueblo Kitchen! Join the Indian Pueblo Cultural Center and be part of something special! Job Posted by ApplicantPro

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:** 1249857BR **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.

Description WORK, PLAY, & ENJOY LIFE WITH HERITAGE Heritage Companies embodies the culture, spirit, and traditions of New Mexico, while offering a work environment that is focused on the overall employee experience. All employees will experience the exciting perks that only Heritage Companies can provide; including growth opportunities across our companies, generous discounts on hotel room rates, spa, and food at all of our restaurants in the portfolio across the wonderful state of New Mexico! Full-time Hourly Position ranging from $17.00-$20.00 DOE plus benefits. Located in Albuquerque, NM. Working out of The Clyde. Position Purpose: The Pastry Cook will prepare signature pastry items under the direction of an Executive Chef and/or Sous Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. The Pastry cook is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: None Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef or Sous Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Comply with nutrition and sanitation regulations and safety standards at all times. Set up /breakdown and stock stations with all necessary supplies. Prepare and bake pastry for service (e.g. cakes, desserts, breads, etc.). Cook menu items in collaboration with other kitchen team members. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Other duties as assigned consistent with the functions of this position as needed at the property. Benefits: Part-time employees receive: Dental & Vision! Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness & Pet Insurance! 401k Matching! Free employee parking! Free meal while on shift! Generous discounts on hotel room rates, spa, and food at all of our restaurants in the portfolio across the wonderful state of New Mexico! Growth & Development Opportunities amongst the entire company! Requirements Current New Mexico Food Handler Certification required. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. 6 months to 1 year or equivalent combination of education and experience; high volume and/or fine dining cook experience preferred. High school diploma or equivalent experience/training. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. Salary Description $17-$20 Hourly

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.

The Montecito Santa Fe , a luxurious resort retirement community with a private Clubhouse, restaurant, lounge and catering has an immediate opening for a Full Time Sous Chef/Kitchen Manager. We have a wonderful culinary staff and Executive Chef who are a great team to work with. Now that we have fully reopened our restaurant after the COVID19 closure (we were doing deliveries to our residents during this time), we are staffing up. We have and do practice safe COVID protocols and have zero infections on our property with all residents and staff having been vaccinated. Sous Chef/Kitchen Manager must have a minimum of 4 years professional cooking experience, be available weekends and holidays, and have some supervisory experience. Kitchen closes at 8pm so never any late nights. Room to grow with this company. Must pass E-Verify and be fully COVID19 vaccinated. Responsibilities include managing the kitchen and culinary staff when Executive Chef is not there, including weekends; making sure all recipes are followed; helping with food ordering with SYSCO, and working the line. We offer Holiday Pay, earned Paid Time Off, affordable Health, Dental & Vision insurance options, free on-site parking, complimentary membership to our state-of-the-art Fitness Center, an Employee Scholarship Fund for continuing your education, and more. Come join our fabulous culinary team!

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:

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

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.

Executive Culinary Chef Reports to: Restaurant Manager Classification: Exempt Department: Food & Beverage Hours: Minimum of 40 hours/wk. Tuesdays-Sundays (vary) Wage Range: D.O.E. starts at $65,000 + Certifications: Food Handler Certification Date posted: Summary of Position Responsible for professional and creative culinary productions for all areas within the Association, ensuring the highest standards of quality, consistency and service are met or exceeded within Quail Run Association's established goals and guidelines; responsible for supervising and developing all culinary staff to assist and accomplish all established goals. Requirements A minimum of three (3) years in a Chef position in a fine-dining restaurant Private club background preferred Six plus (6+) years of experience in kitchen operations, staff training, inventory, ordering, and cost controls. Essential Job Functions & Responsibilities Continually keep abreast of culinary trends and techniques. Create, develop, and implement new ideas in food, enabling Quail Run to be among the foremost in the dining experience. Create and develop menus that balance the desires of the homeowners, members, tenants, and guests, while controlling food costs. Perform as a working Chef, and provide line, prep, etc. assistance regularly; Maintain awareness of critical “rush” times and immediately assist line staff with promptly completing food orders. Collaborate with the Restaurant Manager on menu selections, mix, and pricing; obtain approval through appropriate management on these changes before implementation. Develop recipes and techniques for food preparation and presentation to ensure consistently high quality and to minimize food costs; exercise portion control over all items served and assist in establishing menu prices. Communicate and train all staff in menu changes and new plate presentations. Continuously provide hands-on direction and supervision to maintain and ensure consistent products. Develop creative plate presentation standards for each menu item and train staff on consistent implementation. Develop time standards for each section of the menu; train and supervise staff to ensure time and quality standards are met in the production of menu items. Develop portion control standards for each menu item and ensure staff is trained and consistently applies standards. Responsible for scheduling to ensure direct supervision of the line during each meal period and catered events by the Chef or Sous Chef. Develop quality assurance standards for the quality and temperature of menu items and consult regularly with service staff and the Restaurant Manager. Ensure that the standards of sanitation, food safety, and cleanliness are high and always maintained throughout the kitchen area. Responsible for organizing menus and food execution for Quail Run special events through communication with the Restaurant Manager, Sous Chef, and the point of contact for the event. Responsible for interim coordination and execution of timely and accurate completion of food delivery for the event. Staff Supervision: Responsible for departmental staffing, hiring, and releasing employees within established budgetary and procedural guidelines with prior consultation with the Restaurant Manager and Human Resources Department. Responsible for continual training of staff in professional culinary techniques, sanitation code requirements, and safety and accident prevention principles. Prepare work schedules for all kitchen staff to meet the anticipated needs of the kitchen according to labor budgets, without sacrificing service or quality of the products. Conduct timely staff performance appraisals. Assist employees in their goals and development; recommend salary/position changes. Perform regular and ongoing meetings with all reporting staff to establish a teamwork environment, and convey important matters concerning operations, policies, and goals, etc. Collaborate closely with the Restaurant Manager and the Human Resources Department in all personnel issues; support and abide by all Quail Run Policies and Procedures and Human Resource procedures. Administration: Assist in the development of the annual budget for the Food & Beverage Department. Monitor labor and food costs daily, and take immediate corrective action as need to ensure that financial goals are met. Maintain key item of perpetual inventory daily; perform month end inventory and work closely with the Food & Beverage Accountant. Maintain an adequate supply of all food items; maintain professional relationship with purveyors, ascertaining quality, service and competitive prices are maintained. Develop a system of obtaining bids and quotes for major food items and other kitchen products to ensure the desired quality of product is purchased at the lowest price. Ensure proper ordering of food items and kitchen supplies to minimize spoilage and food costs. Approve and post invoices and submit to accounting on a timely basis. Maintain and update computer database with specials, new items, etc. and print all menus. Provide procedures for the safeguard of the Association assets -- equipment is cleaned and maintained, good items are properly sorted and secured, and controls are established to minimize waste and theft; schedule equipment upkeep and maintenance with the Facilities Director; Submits payroll on a timely basis with corrections, adjustments, etc. and proper backup paperwork (i.e. Absence Forms, salary adjustments, etc.) Support and abide by all established accounting procedures. Knowledge, Skills, & Abilities Professionally represent Quail Run with the highest integrity and standards in all on and off-site events and functions. Interact with customers in the restaurant and with catering clients regularly. Ensure proper uniforms, appearance, and cleanliness of the kitchen and staff at all times. Accommodate special requests from customers and members when at all possible. Support all Quail Run Company Policies and Procedures. Ensure that all legal requirements are consistently adhered to. Other duties This list may not be all-inclusive, and other duties will inevitably arise from time to time. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that different tasks be performed when business needs warrant change. This job description is not intended to create a contract of employment. Physical demands Lifting 50 lbs. with frequent lifting and or carrying of objects weighing up to 20 lbs. Requires waiting, walking, or standing to a significant degree. Reaching. Handling. Talking. Listening. Ability to demonstrate and instruct physical exercises in a group or individual format. EEOC statement Quail Run is an equal-opportunity employer and values diversity. All employment decisions are based on business needs, job requirements, and individual qualifications. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

BASIC DETAILS Travel Requirement: No Teleworking: No Full-Time/Part-Time: Full-Time FLSA Status: Non-Exempt Pay Range: $20.00/hr Pay is based on numerous factors including market location and may vary depending on job-related knowledge, skills, and experience. POSITION SUMMARY INFORMATION: DUTIES AND REQUIREMENTS Job Summary: Has working familiarity with all job functions and duties of assigned kitchen staff. Coordinates the food preparation, serving and clean-up. Participates in the preparation and service of all food within the facility. Duties/Responsibilities: Responsible for menu development, inventory, and ordering ensuring cost control measures are observed. Validate inventories, ensure deliveries are correct before accepting. Ensures that a high standard of cooking quality is maintained by knowing necessary lead times for meal preparation, appropriately timing meal service, adhering to applicable health standards and codes, and maintaining food properly. Ensure meals are served to customers. Oversees and operates mixers, ovens, choppers, shredders, steamers, grills, grinders, steam kettles, fry kettles, and other food equipment. Schedules necessary staff and ensures a continuous workflow. Orients staff to kitchen, appropriate procedures, and other policies. Ensures compliance with all requirements pertaining to the Job Site and work. Ensure that the facility is maintained in a clean and orderly fashion and that staff are appropriately supervised. Required Education, Certifications, Licenses, and Experience: ServSafe Food Protection Manager certification 1-2 years experience working in a fast paced food service environment. Work Environment: Employees may be exposed to extreme cold or hot weather conditions, fumes, or airborne particles, toxic or caustic chemicals, and loud noise. Physical Requirements: Employees may be required to remain in a stationary position, stand, push, pull, climb, kneel, crawl, balance, squat, bend, and reach. Employees may be also required to use gear to move items around, including, but not limited to, carts and dollies. Employees may also be occasionally required to lift and/or move up to 49 pounds. GardaWorld Federal Services is proud to be an equal opportunity workplace and is an affirmative action employer. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status. We also consider qualified applicants regardless of criminal histories, consistent with legal requirements. If you have a disability or special need that requires accommodation, please let us know.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! 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 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: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality 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 items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume 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 Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work 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 cook from scratch Institutional and batch cooking experience - Highly Desirable 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 based on skill, experience and position. 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.

Expectations of Leadership: * Actively support, demonstrate, and promote the company's core values. * Be approachable and engaging with fellow team members . * Demonstrate maturity through exhibiting excellent listening skills. * Make educating, inspiring, and motivating your team central to your mission. Major Responsibilities/Activities: * Ensures that all food preparation meet the established safety and health specifications and company quality standards. * Trains employees, assists in hiring, promotions, addresses employee concerns and resolves conflicts. * Ensures an adequate workforce level is available to meet production needs and is based on projections. * Assists in controlling production cost and product waste notifies Chef or variances. * Responsible for set-up, stocking and service of assigned food outlet(s) using specified methods. * Completes any required daily financial documents and reports. * Meets the attendance guidelines of the job, adheres to regulatory, departmental and company policies. * Performs other duties as assigned. Minimum Requirements: * Preference is given to qualified Santa Ana Tribal members. * High school diploma or GED. * Two-year Culinary Arts School or equivalent technical training in food and beverage. * Five years restaurant industry work, including two to three years progressive supervisory experience in food production in a hotel or chain restaurant. * Good interpersonal, customer service and communication skills along with Professional appearance. * Bi-lingual and multi-cultural experience preferred. * A smartphone capable of running company applications and communication systems is required. If a smartphone is not provided by the company, a candidate or employee may be provided a smartphone of the company's choice, through a payroll deduction program. * Obtain New Mexico liquor server's license and a Food Handlers card within 90 days of hire. Essential Mental Functions The essential mental functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Maintains a strict level of confidentiality regarding company information. * Must be able to work independently and exercise good judgment in handling a variety of situations. * Must have excellent problem-solving abilities. * Must be a detail oriented, organized individual with the ability to multi-task. * Must be able to work in a fast-paced environment. * Must be able to deal with stressful situations in a professional manner. * Display strong verbal and written communication skills. * Proven ability to handle conflict situations. * Must be a Team Player. Essential Physical Functions The essential physical functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * While performing the duties of the position, the employee is frequently required to stand, walk, turn, bend, use hands and fingers to handle and feel, reach with hands and arms, talks, and hear. * Must regularly lift and /or move up to 50 pounds, frequently lift and/or move up to 100 pounds and occasionally lift and/or move more than 100 pounds. * Must be able to walk and stand for extended periods of time. * Must be able to work well in fast paced, customer-oriented environment. * Physical ability to safely perform the essential job functions of the position. Equipment Used: * Standard commercial restaurant and kitchen equipment. * POS * Smartphones, computers, laptop computers, and other traditional office equipment as required. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee's duties are performed indoors in a climate controlled non-smoking environment.

Job Description Chef De Cuisine Wine Cellar Reports To: Executive Chef and Food and Beverage Director Supervises: Wendell's Sous Chef, Lead Cooks, Cook 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 Manages Wendell's Sous/lead Chefs, Line Cooks, Pantry Cooks, carries out responsibilities in accordance to IMGR&C and the Mescalero Apache Tribe procedures along with applicable laws. 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.