Preference for Hiring in Employment

It shall be the policy and practice of the Corporate Employers to recruit Corporate Team Members according or the following priorities:

First: Qualified candidates who are enrolled members of the Pueblo of Pojoaque.
Second: Qualified candidates who are not enrolled members of the Pueblo of Pojoaque, but who are spouses, significant others, or children of enrolled members of the Pueblo of Pojoaque. 
Third: Qualified candidates who are enrolled members of another (Non-Pojoaque) Indian Tribe.
Fourth: Other qualified Candidates 

JOB PURPOSE:  To perform food preparation duties and to assist the dough Maker, utilizing par and prep sheets, food quality control, waste control.

ESSENTIAL FUNCTIONS:

• Washes, peels, cuts and shreds vegetable and other toppings to prepare them for use of pizzas. 

• Prepares sauce for pizza.
• Measures and mixes ingredients according to recipes using a variety of kitchen utensils and equipment
• Stock ingredients from delivery area to storage, work area, walk-in cooler.
• Take inventory and complete associated paperwork.
• Clean equipment and facility approximately daily.
• Other duties as assigned

REQUIRED QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES):

• Must be people oriented and courteous
• Knowledge of or ability to learn proper food preparation
• Knowledge of or ability to learn kitchen safety techniques
• Ability to read and interpret recipes
• Ability to prepare pizza’s and other dishes
• Understanding of thermostat controls to regulate temperatures
• Basic math, reading, and language skills

• Ability to comprehend and give correct written instructions.
• Ability to communicate verbally with customers and co-workers to process orders both over the phone and in person

   

   

  REQUIRED EDUCATION OR COMBINATION OF EDUCATION AND EXPERIENCE:

• Must be at least 18 years of age or older
• Good verbal and written communication skills
• High School Diploma or GED
• Minimum of (6) months prep cook experience in prepping and developing foods

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT: 

• Work schedule varies, flexibility required;  Required to work weekends and holidays
• Standing/Walking, 100%
• Lifting up to 35 lbs. 
• Exposure to heat and smoke from stoves and ovens.
• Exposure to some cleaning chemicals

• Some exposure to noise and cigarette smoke

• Required to use and operate equipment and utensils such as broilers, grills, roasters, steam kettles, knives, and slicers
• Must follow and enforce safety precautions and requirements when operating or using equipment, utensils, and chemicals