FIRST COOK- BANQUET

Lead culinary operations for banquet venues by training line cooks, managing weekly and daily production schedules, and ensuring strict adherence to recipes and par levels. Oversee food preparation for appetizers, salads, soups, sauces, and entrée items while maintaining sanitary conditions, proper temperature logs, and clean workstations. Resolve guest complaints regarding food quality or service and coordinate equipment repairs with the Sous Chef/Banquet Chef. Manage kitchen opening and closing duties, enforce personal sanitation standards, and prevent waste through accurate food preparation. Requires two years of food service experience including one year supervisory, a New Mexico Food Handlers course, and ability to work flexible shifts including weekends and holidays.