Find & Apply For Chef Jobs in Mescalero, New Mexico

Post

S4040 GENERAL STORE DELI SOUS CHEF

Job Category:

Retail

Requisition Number:

S4040003313

Posting Details

Posted:

September 2, 2026

Full-Time

On-site

Locations

Showing 1 location

Mescalero, NM 88340, USA

Job Details

Description

Position Title:

Deli Sous Chef

s

To:

General Manager

Supervises:

Deli Cooks, Lead Cooks

Summary of Position

The Deli Sous Chef is responsible for the daily operations of the deli kitchen. The Sous Chef will assist in food preparation, ensure quality and consistency, manage kitchen staff, and uphold food safety standards.

Key Responsibilities and Performance/Behaviors

Ability

Can explain and demonstrate Hospitality Behaviors and Performance Standards.

Understands w to get the information needed toplete tasks to standard.

Can explain and demonstrate technical skills used toplete tasks to standard.

Can explain or demonstrate the behavioral values or standards needed toplete tasks to standard.

Understands how to take ownership of problems and solve them when solutions may not be available.

Can explain how to request help from others when needed toplete task or goal.

Hasplete knowledge and can tell others of IMGR&C products and services.

Provide guests with directions or other venue information. Act upon allmentsplaints in a prompt, professional and friendly manner.

Performance

Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP's and task lists.

Responds to obstacles; finds new ways to reach desired end results.

In absence of guidance, acts and takes charge to respond to guest or internal customer needs.

Responds to change by quickly ing talent and skills in a positive way to succeed.

Supports achievement of Quality Goal; "Do it right the first time."

Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair.

Makes suggestions to improve performance.

Behavior

Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills).

Approaches all activities with enthusiasm and encourages enthusiasm from others.

Chooses a positive approach in all situations.

Respects individuality of others; continues tomunicate in order to work together.

Speaks positively about guests, other team members and our business in all situations on and off property.

Treats other with respect in all situations.

Service

Serves others.

Identifies and canmunicate needs of guests and others.

Takes quick action to serve others in a way that meets/exceeds their needs.

Identifies ways to improve individual or team's service to others.

Provides service outside job responsibilities if needed to help resort succeed.

Takes ownership of guest problem(s) until it is solved.

Professionalism

Meets IMGR&C Appearance standards.

Professionally supports IMGR&C reputation and image in all situations, on and off property.

Attendance

Meets IMG&C policy for attendance.

Informs supervisor of future absence as far in advance as possible.

Communication

Provides information others need to succeed, in time for them to use it.

s with next shift the information needed for them to succeed.

Listens to others without interruption; acts on their feedback when possible.

Asks questions to better understand expectations of others.

Team Work

Puts Success of team ahead of personal success.

s other team members succeed without being asked.

Takes action to resolve conflict between individuals.

s other departments achieve success.

s ideas to increase team success and guest satisfaction to Supervisor or Manager.

Does whatever is necessary to help department and resort success.

Contributes ideas that support progress and success at shift, team and departmental meetings.

Essential Duties and Responsibilities include the following and are subject to change at management's discretion:

Assist the Cooks in overseeing deli kitchen operations

Prepare and present deli items including sandwiches, salads, charcuterie, and hot/cold dishes

Ensure all food is prepared to recipe specifications and quality standards

Supervise and train kitchen staff, ensuring efficient workflow and adnce to safety protocols

Monitor inventory levels and assist with ordering supplies and ingredients

Maintain cleanliness andanization of kitchen and food prep areas

Collaborate on menu development and seasonal offerings

Ensurepliance with health and safety regulations

Address customer inquiries and feedback professionally when needed

Demonstratedmitment to researching and implementing new technologies, including artificial intelligence, to enhance the operations of Rocket City.

Other duties as assigned

Supervisory Responsibilities

Oversees the kitchen staff.

Education and/or Experience Requirements

Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork.

High School Diploma, GED, or equivalent experience required; culinary training or certification is a plus.

2-4 years of culinary experience in a deli, restaurant, ormercial kitchen setting, with at least 1 year in a supervisory or Sous Chef role.

Strong understanding of deli-style food preparation, including slicing meats and cheeses, and hot/cold food presentation.

Experience with kitchen operations, inventory control, and food cost management.

Proven ability to lead and motivate a team in a fast-paced environment.

Knowledge of food safety standards and sanitation practices.

Physical Demands

The physical demands described are representative of those that must be met by a team member to successfully perform the essential duties of this position.

While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand heldmunications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours.

Work Environment

The work environment characteristics described are representative of those a team member encounters while performing the essential functions of this position.

The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guest. May be subject to high stress environments.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.