H6290 WENDELL'S 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 Performance & Behavior Standards

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

Requirements

• High School Diploma or General Education Degree (GED) or six months to one year 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.
• Meets IMGR&C Values 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.

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.
• Must 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.