H6290 EDR/CONVENIENCE STORE COOK

Position Title: EDR (Employee Dining Room / C-Store (Convenience Store) Cook

Reports To:  Chef De Cuisine, Sous Chef

Supervises:  N/A

Summary of Position

The EDR/C-Store Cook is responsible for preparing, cooking, packaging, merchandising, and maintaining fresh food offerings for the Employee Dining Room (EDR) and Convenience Store operations. This position produces daily EDR meals, grab-and-go items, sandwiches, salads, pizza, hot case offerings, and other retail food products while maintaining the highest standards of food quality, sanitation, presentation, and guest service.

The EDR/C-Store Cook works independently and as part of a team to ensure products remain stocked, fresh, and available throughout operating hours while supporting the mission, values, and hospitality standards of Inn of the Mountain Gods Resort & Casino.

Key Responsibilities and Performance/Behaviors

• 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

• 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.
• 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

• 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 other 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.

• Communication

• Provides information others need to succeed, in time for them to use it.
• Ensures that all shifts are provided with the necessary information to facilitate their success.
• 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 all departments achieve success.
• Offe 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.

1. Essential Duties and Responsibilities include the following and are subject to change at management’s discretion:

• Prepare and cook food according to standardized recipes, production sheets, and portion controls.
• Produce daily Employee Dining Room (EDR) meals and menu offerings according to established production schedules.
• Prepare hot case items, grab-and-go meals, sandwiches, salads, pizza, and other convenience store food offerings.
• Maintain adequate product levels throughout service periods and replenish items as needed.
• Ensure food quality, consistency, presentation, and freshness standards are maintained at all times.
• Monitor cooking temperatures, holding temperatures, and product freshness in accordance with food safety regulations.
• Follow all HACCP guidelines, food safety standards, and sanitation procedures.
• Assist with menu changes, special offerings, and production needs as directed by management.
• Stock, rotate, label, and date products using FIFO (First In, First Out) procedures.
• Maintain clean, organized, and visually appealing food displays.
• Inspect food for quality, freshness, and expiration dates.
• Remove and properly document unusable or expired food products.
• Assist with inventory receiving, storage, and organization.
• Communicate product shortages and inventory needs to supervisors.
• Maintain a clean, sanitary, and organized workstation.
• Properly clean and sanitize equipment, utensils, preparation areas, and storage locations.
• Safely operate ovens, grills, fryers, slicers, mixers, and other kitchen equipment.
• Follow departmental, regulatory, Tribal, Gaming Commission, and IMGR&C policies and procedures.
• Report maintenance or safety concerns immediately to management.
• Interact professionally and courteously with guests and team members.
• Support exceptional service standards within the EDR and C-Store environments.
• Communicate workload and operational information to the next shift.
• Assist other culinary outlets and departments when operational needs require.
• Perform all other duties as assigned.

1. Supervisory Responsibilities

      There are no supervisory responsibilities for this position.

1. Education and/or Experience Requirements

      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 GED preferred.
• Minimum six (6) months to one (1) year of culinary, restaurant, cafeteria, convenience store, or food service experience preferred.
• Experience in high-volume food production preferred.
• Basic knowledge of cooking methods, food handling, and kitchen equipment.
• Ability to follow recipes, production schedules, and verbal instructions.
• Must provide and maintain personal kitchen tools.
• Mescalero Apache Tribal preference; bicultural experience preferred.

1. 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.

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.

1. 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. 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.