Top 10 assistant chef Jobs in new mexico

Building Manager
Southern Foodservice Management Inc —Roswell, NM
- $80,000 a year
- Microsoft Word
- Heavy lifting
- ServSafe
- Relocation assistance
Quick Apply
Building Manager
Southern Foodservice Management Inc —Albuquerque, NM
- $80,000 a year
- Microsoft Word
- Heavy lifting
- ServSafe
- Relocation assistance
Quick Apply
Food and Beverage Director
The Downs Racetrack and Casino —Albuquerque, NM
- Weekends as needed
- Ability to walk for extended periods
- 5 years
- Computer literacy
- Health insurance
- Dental insurance
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4d
Executive Chef
Sandia Vista Senior Living —Albuquerque, NM
- $60,000 - $70,000 a year
- Full-time
- ServSafe
- Data entry
- Senior level
- Paid holidays
- Health insurance
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8d

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Cook/ Prep Cook/ Sous Chef
The Bridge at Farmington —Farmington, NM
Operates kitchen within state and county regulations including sanitation, food storage, recordkeeping, food temperatures, portion sizes, chemical usage/storage…
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3d
Grill/Line Cook
Corporate Dining Concepts —Albuquerque, NM
Proven experience in fine dining environments with strong background in food preparation and kitchen management.
$19 - $20 an hour
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Daycare Chef
The Barrington School —Hilliard, OH
Perform assigned kitchen duties during scheduled hours. Establish and maintain positive relationships with staff and parents. Ability to lift up to 50 pounds.
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Seasonal Kitchen Assistant (Sur La Table)
Sur La Table —Columbus, OH
You’ll help bring culinary dreams to life by supporting our chefs, engaging with guests, and ensuring a clean, well-organized kitchen environment.
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Building Manager

Southern Foodservice Management Inc -
Roswell, NM

Quick Apply

Job Details

$80,000 a year

Benefits

Relocation assistance

Qualifications

Microsoft Word
Menu design
Kitchen health and safety standards
Computer operation
Cost accounting analysis
Customer communication
Presentation software
Food service health code compliance
Operational management
In-person customer service
Labor cost analysis
Production safety compliance
Kitchen cost control
HACCP
Production management
Managing kitchen staff
Restaurant cost management
Cleaning and sanitation quality assurance

Full Job Description

Description:

Job Summary

Southern Foodservice Management’s Building Manager is a highly motivated individual with strong leadership skills. The Building Manager plans, organizes, and directs the daily activities to oversee food service operations, staff, and visitors with professional standards. This position is a supportive role, reporting directly to the Project Manager. This operation is open seven days a week, 365 days a year and serves breakfast, lunch, and dinner. The Building Manager must be energetic, customer service oriented, computer literate, able to multitask work assignments, and have strong communication skills. Building Managers must have prior experience in serving a large volume foodservice operation. This role is located in Artesia, NM, and relocation assistance is available for qualified candidates willing to move to the area.

The Building Manager must be available to work shifts as required by operational needs.

Southern Foodservice Management’s Culture

We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee must adhere to the following standards:

Keep accurate records and maintain tight control of all sensitive information.
Maintain the strictest confidentiality regarding all sensitive information.
Always present a professional image.
Always seek advice in areas of uncertainty.
Consistently demonstrate the ability to recognize and deal with priorities.
Use company manuals, policies and forms as needed/required

Responsibilities and Duties

Directs daily activities in their assigned building.
Must follow all company policies and procedures.
Complete administrative tasks correctly and on time.
Develop staff’s skills and encourage growth.
Assists in recruiting, selecting, orienting, training, assigning, scheduling and coaching of employees.
Counsels and disciplines employees through progressive discipline as outlined in the Employee Handbook.
Continuously work to improve supervisory skills.
Must demonstrate accuracy, thoroughness and monitor own work to ensure quality.
Must meet productivity standards and complete work in timely manner.
Aid in the personnel development of staff; hourly employees and Assistant Managers.
Maintain safety and sanitation standards.
Ensure complete compliance with Dept. of Public Health inspections.
Point of Contact for Government/SFM in the assigned building.
Resolve employee relation issues and personnel follow-through.
Conduct personnel interviews.
Resolve labor union, customer, and government issues.
Assists with the procurement for government furnished property.
Attend management staff meetings.
Control costs in labor, production of food, and for fixed and non-fixed price expenses.
Actively involved with our administrative staff
Ensuring all boxed meals requests, class party food requests and catering functions are received and executed properly.
Work with Production Manager (Executive Chef) to complete accurate end of month inventory reporting.
Comply with the company’s dress code policy.
Set a good example for all personnel through appearance in uniform and work ethic.
Perform other duties as assigned or directed.

Qualifications and Skills

Bachelor’s Degree or 6 years of food service management experience.
Five years of experience in an Institutional setting and/or another food service industry.
Within the last three years have successfully managed a large dining hall or full-service cafeteria operation.
Prior food service management or culinary background in the private sector, university setting, military or government installation, preferred.
Must be well versed and possess knowledge in both Back of House and Front of House Operations.
Computer skills and working knowledge of Word, Excel and PowerPoint.
Excellent management and communication skills, as well as a high focus on customer service.
Expert knowledge of food production and menu development.
Knowledge of the HACCP, FDA Food Code, and sanitation and safety procedures.
Proficiency in cost analysis including food, labor, and controllable expenditures.
Excellent critical thinking and time management skills.
Positive, helpful attitude toward customers and peers, including the ability to speak clearly and convey information accurately.
Ability to work well under intense time pressure.
Excellent emotional control in fast-paced environments.
Flexible schedule required.
Must be able to prioritize responsibilities.
Ability to work long hours in a fast paced and high-pressure environment.
ServSafe Certified
Must possess a high level of the following:
Problem solving and active listening skills
Customer service skills
Oral communication
Written communication
Quality management
Delegation
Judgment
Professionalism
Dependability

#INDSJ

Requirements:

Physical Requirements:

Strength: Lift up to 50lbs
Posture: Standing 50%, walking 50%
Movement of objects: Occasionally
Heavy lifting, Heavy Carrying, Pushing, Pulling
Climbing or Balancing: Occasional
Stooping: Occasional
Reaching: Frequent
Handling: Frequent
Talking/Hearing: Frequent
Seeing: Frequent
Temperature Variation: Frequent
Typing: Frequent

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assistant chef jobs in new mexico

Building Manager

Building Manager

Food and Beverage Director

Executive Chef

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