Cook III- Albuquerque Convention Center location

Essential Duties And Responsibilities

• Prepare and cook complex menu items using a variety of techniques (grilling, roasting, baking etc.)
• Oversee a designated station and ensure consistent quality and timely output.
• Prepare dishes for customers with food allergies or intolerances.
• Train and mentor Cook I and COOK II staff, providing guidance on technique and workflow.
• Maintain food presentation, flavor, and portion control to uphold culinary standards.
• Collaborate with Chef’s pn menu planning, specials and new recipes.
• Assist with inventory control and minimizing food waste.

Skills And Abilities

• Must have attention to detail.
• Must have good oral communication skills.
• Must be able to adapt to changes in the work environment, managing competing demands, frequent changes, delays, or unexpected events.
• Must have strong interpersonal skills.
• Must be results driven.
• Must have good organizational skills.
• Strong working knowledge of culinary techniques, food handling, and safety procedures.
• Flexibility to work shifts, including nights, weekends, and holiday.

Education

• High School diploma or G.E.D.
• Must have 3-5 years of experience in a professional kitchen or high volume food service environment.
• Previous experience as a cook in commercial kitchen or equivalent.
• 1 year in a leadership or senior cook role.

Knowledge And Certification

• Knowledge and certification on food allergens preferred.
• Serve safe certification preferred.

Physical Demands

• Regularly required to move around the facility.
• To stand for long hours during events.
• To talk and hear.
• This position may require work inside or outside of the building, as needed by events.
• Daily lifting and carrying up to 50 lbs. Up to 5 minutes at a time.
• Constant reaching, standing, walking, and stooping.
• Performing work through repetitive eye/hand coordination.