Truck Stop Cook

Job Details

• Job Location
  :
  Deming, NM 88030
• Position Type
  :
  Full-Time/Part-Time
• Salary Range
  : $13.00
• Job Shift
  :
  Any

• Must portray a positive attitude under all circumstances, understand and represent the core values of Apache Homelands and live the mission of always providing exceptional service.
• Responsible for opening and/or closing the restaurant/snack bar in accordance with operating procedures, safety and sanitation regulations and cash control policies and procedures.
• Ability to read, write and understand the English language, with the mathematical skills necessary to understand recipes, measurements, and portion sizes.
• Demonstrates an upbeat and outgoing demeanor while on duty and promotes outstanding customer and team member
• Ensures compliance with all applicable regulations, laws, internal policies/procedures, and control protocols.

• Effectively communicate with and provide guests with required service and resolve guest service problems in accordance with authority.

• Prepares and dishes-up food menu items offered at the restaurant/snack bar according to established recipes and procedures. Check dates on staples (potatoes, gravy, slaw, cookies, brownies, etc.) and remake as needed.
• Flip the prep table Empty and wash all containers and lids and refill. Clean prep table tray and refrigerator area inside and underneath.
• Re-stock and straighten bread rack, kitchen freezer & refrigerator as needed.
• Bag fries, potato tots, onion rings etc. into established portion sizes.
• Wipe down kitchen counters and microwaves.
• Wipe down all kitchen appliances, including refrigerator and freezer inside and out. Clean out toaster trays.
• Shut down flame grill and flat top for thorough cleaning. Do burn off on flame grill and scrub grill plates and underneath the grill. Thoroughly clean flat top with the grill pads then polishes. Clean shelf above flat top.
• Skim & wipe down fryer, including behind and underneath.
• Wash and put away all dishes, pots, pans, lids, presses, etc. that were used.
• Fill condiments, including syrup cups.
• Clean sinks and sink drain trap. Clean area under the main kitchen sink.
• Change the paper under the grill and counter area.

• Sweep and mop kitchen floor.
• Move freezer and refrigerator and clean and mop underneath.
• Wipe out all bread trays
• Remove hood vents and wash. Clean the inside of the hood and replace vents.
• Shut down fryer and drain oil. Thoroughly clean fryer inside and out, including behind and underneath. Refill with fresh oil.
• Defrost freezer 1st Thursday of the month, or as needed.
• Understands and complies with established appearance standards.
• Understands and complies with the attendance policy of the facility.
• Understands and complies with the Eye-Hi-Goodbye or other Guest Service Program.
• Performs other related duties as may be assigned by reporting supervisor, including cross training.
• All other duties as assigned.

Core Competencies & Equipment Knowledge:

• Initiative:
  Able to bring about great results from ordinary circumstances; prepare for problems or opportunities in advance; undertake additional responsibilities and respond to situations as they arise without supervision.
• Attention to Detail:
  Able to follow detailed procedures and ensure accuracy in documentation and data; carefully monitor processes; concentrate on routine work details and organize and maintain a system of records.
• Communication:
  Able to clearly present information through the spoken or written word; read and interpret complex information; talk with customers or employees; listen well.
• Continuous Learning:
  Able to stay informed of current industry trends; learn and apply new concepts and demonstrate career self‑reliance; identify own areas of opportunity and set and monitor self‑development goals.
• Willingness to Serve:
  Able to demonstrate a high level of service delivery to do what is necessary to ensure customer satisfaction; deal with service failures and prioritize customer needs.
• Flexibility:
  Able to remain open‑minded and change opinions based on new information; perform a wide variety of tasks and change focus quickly as demands change; manage transitions effectively from task to task; adapt to varying customer needs.
• Quality:
  Able to…