H6290 BANQUETS COOK

Key Responsibilities And Performance/Behaviors

• Ability to explain and demonstrate Hospitality Behaviors and Performance Standards.
• Understands 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.
• Can explain how to request help from others when needed to complete task or goal.
• Has complete knowledge and can tell others of IMGR&C products and services.
• 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.
• 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.

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 requires 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.

Education and/or Experience Requirements

• Mets 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

• 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 held communications 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 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.