H6290 CHILD CARE COOK

Reports to: Lead/Sous Chef

About the Role

Prepares all food and/or salads in an assigned station, following cooking guidelines set for the station. Interacts with all customers with IMGR&C standards for hospitality. Prepares anything needed for production in the kitchens as requested by a supervisor.

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, expiration 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 guests in accordance with IMGR&C standards on guest hospitality.

Key Competencies

• Ability:
  • Can explain and demonstrate Hospitality Behaviors and Performance Standards.
  • Understands where to get the information needed to complete tasks to standard.
  • Can explain and demonstrate technical skills used to complete tasks to standard.
  • Can explain or demonstrate the behavioral values or standards needed to complete 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 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 SOPs 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 applying 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:
  • 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 to communicate in order to work together.
  • Speaks positively about guests, other team members, and our business in all situations on and off property.
  • Treats others with respect in all situations.
• Service:
  • Serves others.
  • Identifies and can communicate 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.
  • Required to work all Marketing Special Events and Concerts.
• Communication:
  • Provides information others need to succeed, in time for them to use it.
  • Shares 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.
  • Reports all guest complaints and compliments to Supervisor or Manager.
  • Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards.
• Team Work:
  • Puts success of team ahead of personal success.
  • Helps other team members succeed without being asked.
  • Takes action to resolve conflict between individuals.
  • Helps other departments achieve success.
  • Reports 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.

Qualifications

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

Physical Demands

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

• 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.
• Occasionally lift and/or move up to 50 pounds.
• Must be able to stand for several hours.

Work Environment

The work environment characteristics described here 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.
• Exposed to a second-hand smoke-filled environment.
• May be exposed to biohazardous fluids such as blood and other body fluids.
• May be exposed to hostile environments with guests.
• May be subject to high-stress environments.