Truck Stop Cook

• 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 maintain high standards despite pressing deadlines; establish high standards and measures; do work right the first time and inspect materials for flaws; test new methods thoroughly; reinforce excellence as a fundamental priority.
• Integrity: Able to be tactful, maintain confidences, and foster an ethical work environment; prevent inappropriate behavior by coworkers; give proper credit to others; handle all situations honestly.
• Respect: Able to adapt behavior to others’ styles, interact with people who have different values, culture, or backgrounds, be of service to difficult people, optimize the benefits of having a diverse workforce. Able to develop rapport with others and recognize their concerns and feelings; build and maintain long-term associations based on trust; help others.
• Policies, Process, Procedures: Able to act in accordance with established guidelines; follow standard procedures in crisis situations; communicate and enforce organizational policies and procedures; recognize and constructively conform to written rules or practices.
• Team Centered- Able to share due credit with coworkers; display enthusiasm and promote a friendly group working environment; work closely with other departments as necessary; support group decisions and solicit opinions from coworkers; display team spirit.
• Equipment Knowledge-Able to operate various types of kitchen equipment including but not limited to personal computers, point of sale systems, food holding and production systems, kitchen equipment, safety equipment, etc.

Physical Demands & Work Environment:

The physical demands and work environment characteristics described are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The team member is occasionally required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

While performing the duty of this job, the team member is regularly exposed to risks associated with travel back and forth to other areas as may be required due to business demands. The team member is occasionally exposed to fumes or airborne particles, including second-hand environmental smoke. The noise level in the work environment varies from light to moderate.

• Educational level usually associated with the attainment of a high school diploma or GED, technical school training or apprenticeship training or equivalent combination of education and leadership experience.
• Requires the knowledge, skills, and abilities to work with personal computers, point of sale systems, food holding and production systems, kitchen equipment, safety equipment, etc.
• Must be knowledgeable in food and beverage sanitation, guest service, cash control policies, practices and protocols.
• Strong customer service orientation required.
• Must be able to work effectively with peers, staff members, and regulatory agency personnel.
• Strong written and oral communication skills required.
• Ability to solve problems and deal with a variety of situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Salary : $13