H6300 VINTAGE 1936 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.
• Responds to obstacles; finds new ways to reach desired end results.
• 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.
• Makes suggestions to improve 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.
• 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."

Behavior

• Makes suggestions to improve performance.
• Treats other with respect in all situations.
• Treats guests, other team members and our business in all situations on and off property.
• 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.

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

• 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.

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.

Physical Demands

• Stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl.
• Talk or hear.
• 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.
• The team member may be subject to high stress environments.