COOK 2 SKI APACHE F&B

Inn of the Mountain Gods
US - New Mexico - Alto
December 26, 2024

Position Title: Cook 2

Reports To: F&B Manager

Supervises: N/A

Summary of Position

Preparation and serving of food while following recipe, kitchen standards and business expectations.

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.
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.

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

Checks and prepares food stations to par.
Cooks, reheats, prepare daily production of food.
Maintains a clean and sanitized work area including all equipment.
Follows recipes to portion standards and maintains serving portions and standards.
Maintains food quality by inspecting freshness, expiration dates, temperatures, and rotating food items according to First In-First Out.
Inventories needed items for ordering including outlets.
Communicate food shortages and needs to managers before running out.
Prepares all food in a timely manner, for peak business hours or as directed by Managers.
Reports any food not of usable quality to the Managers before discarding.
Performs, trains to standard all line duties for maximum speed and efficiency when needed.
Cleans and sanitizes station properly at end of business day.
Assists kitchen staff and servers as needed.
Performs other duties as assigned.
Adheres to all regulatory, departmental, and Ski Apache policies and procedures.

Supervisory Responsibilities

There are no responsibilities for this position.

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 general education diploma (GED); Strongly prefer at least 2 years' of experience cooking; Must be able to keep up with all productions and all cooking necessary to meet customer service on a daily basis; Must pass a pre-employment drug screening.

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.

Work Environment

The work environment characteristics described here are representative of those a team member encounters while performing the.

Read the full job description and apply online on the recuiter's web-site

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