H6290 APACHE TEE COOK

Key Responsibilities And Performance/Behaviors

• Explain and demonstrate Hospitality Behaviors and Performance Standards.
• Understand where to get the information needed to complete tasks to standard.
• Explain or demonstrate the behavioral values or standards needed to complete tasks to standard.
• Take ownership of problems and solve them when solutions may not be available.
• Request help from others when needed to complete task or goal.
• Provide guests with directions or other venue information.
• Act upon all comments/complaints in a prompt, professional and friendly manner.

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.
• Acts and takes charge to respond to guest or internal customer needs in absence of guidance.
• Responds to change by quickly applying talent and skills in a positive way to succeed.
• Supports achievement of Quality Goal; "Do it right the first time."
• Protects and preserves property of IMGR&C; keeps areas, equipment and furnishings exceptionally neat, clean and in good repair.
• Makes suggestions to improve performance.

Behavior

• Mets 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.
• Treats others with respect in all situations.
• Treats guests, other team members and our business positively in all situations on and off property.
• Treats other with respect in all situations.

Service

• Serves others.
• Identifies and communicates needs of guests and others.
• Takes quick action to serve others in a way that meets/exceeds their needs.
• Improves 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

• Mets IMGR&C Appearance standards.
• Supports IMGR&C reputation and image in all situations, on and off property.
• Adheres to all regulatory, departmental and casino policies and procedures.
• Interacts with guest in accordance to IMGR&C standards on guest hospitality.

Attendance

• Mets IMGR&C policy for attendance.
• Informs supervisor of future absence as far in advance as possible.

Essential Duties and Responsibilities

• Prepares all food items according to prep list and recipes daily.
• Maintains a clean and sanitary station area.
• Operates kitchen equipment in assigned station.
• Inspects freshness, expirations dates and temperatures.
• Uses proper rotation technique of First in-First Out.
• Uses proper cooking techniques required for assigned station.
• Reports any food/beverage not of usable quality to Supervisor(s) before discarding.
• Checks stock on a daily basis and rotates products.
• Cleans workstation for next shift.
• Communicates needs/workload requested to next shift.
• Performs other duties as assigned.
• Adheres to all regulatory, departmental and casino policies and procedures.
• Interacts with guest in accordance to IMGR&C standards on guest hospitality.

Required Education and/or Experience

• 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 or General Education Degree (GED) or six months to one year job-related experience and/or training; or equivalent combination of educational and experience may be substituted.
• Must supply own working tools.
• Mescalero Apache Tribal preference; bicultural experience preferred.

Physical Demands

• 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 held communications devices.
• Lift and/or move up to 50 pounds.
• Stand for several hours.

Work Environment

• 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.