Dietary Chef

Dietary Chef

For over 400 years, Santo Domingo Pueblo has been one of the central Indian Pueblos in New Mexico. Located between Albuquerque and Santa Fe, along the I-25 corridor, over 25 different departments with more than 200 employees work together to bring the expanding top-of-line services to over 5000 members of Santo Domingo Pueblo. We work hard together while honoring the traditions and work-life balance that allows each one of us to be the best versions of ourselves.

Our work environment has:

• Friendly staff
• Supportive work environment
• Flexibility
• And is community service driven

We offer a generous leave policy that includes vacation, holidays, and administrative days that equal up to 54 days off in a year. Affordable medical plans, health, dental, and vision. Competitive 401k retirement plan, and amenities aimed at creating a solid work/life balance.

Summary of Position:

The Dietary Chef is a key member of the Santo Domingo Pueblo Senior Center team, responsible for preparing and serving nutritious, culturally appropriate meals to our elders. This position involves executing standardized and special dietary menus while ensuring strict adherence to all food safety and sanitation regulations, including tribal policies. The chef fosters a welcoming and respectful dining environment, promoting the well-being and community connection of our seniors.

Minimum Qualifications:

• High school diploma or equivalent.
• Minimum of two (2) years of experience in institutional or large-quantity food preparation.
• Strong understanding of safe food handling, sanitation, and cleaning procedures.
• Valid Food Handler's Certification (or must be obtained within 30 days of hire).
• Valid driver's license to be insured on Santo Domingo Pueblo's liability insurance.
• Must pass a background check and new hire drug screening.
• Culinary or nutrition-related coursework.
• Experience in a senior or community meal service setting.
• Knowledge of USDA guidelines or public health standards related to senior nutrition programs.
• Speaking and understanding the Keres language.

Working Conditions:

• Environment is Primarily a fast-paced kitchen and dining setting.
• Physical Demands requires standing for extended periods, lifting to 50 pounds occasionally and 25 pounds frequently, bending, and reaching.
• Hazard exposure to heat, steam, and cleaning chemicals is expected. Routine exposure to food-service equipment.
• Occasional local travel may be required for training or community events.