UNKNOWN

FEED

However, preference will be given to persons to qualified Indian candidates in accordance with the Indian Preference Act of 1934 (Title 25, USC, Section 472). The primary focus of the Deli-Cook is to make all guest a top priority and deliver the best possible guest experience through exceptional service.

HOUR

Position Title:             Deli-Cook -Part time (Could lead to Full Time) Department:               Market Report To:                  Market Manager and Market Supervisor Wage:                      $17.00 DOE Position Summary: The primary focus of the Deli-Cook is to make all guest a top priority and deliver the best possible guest experience through exceptional service. The Deli-Cook is responsible for maintaining a high level of productivity and efficiency in a fast pace working environment.  Generating sales, ensure compliance with health and safety regulations in all areas.  Stocking, merchandising, pricing, POS operations and loss prevention as regular job functions. Duties and Responsibilities:<ul><li>Receive, stock and price all merchandise.</li><li>Maintain Resort standards of guest service.</li><li>Must be available to work weekends, holidays, days or evenings.</li><li>Report items that cannot be scanned to supervisor or manager immediately.</li><li>Responsible for all Market/Deli cleaning standards to ensure compliance with all Health & Safety Regulations.</li><li>Check merchandise for quality and damage and set aside incorrectly delivered merchandise to return for credit to vendor.</li><li>Reconcile shift and daily sales reports and transmit funds to the Administration office.</li><li>Order Deli products.</li><li>Operate meat and cheese slicers, oven, fryer, microwave, grill, cutting tools, scale and all other Deli equipment.</li><li>Perform slicing, cutting, weighing, and pricing of Deli product.</li><li>Keep Deli display cases loaded with product at all times.</li><li>Manage weekly specials and introduce new items to attract customers.</li><li>Prepares all food items in accordance with standards of quality, quantity, taste and presentation as established by the manager.</li><li>Rotates all food in assigned refrigerator, places all food in clean containers and labels and dates containers.</li><li>Completes open and close checklist every shift. </li><li>Maintains station in a neat, clean and orderly manner at all times.</li><li>Must be able to perform any and all functions as required by management.</li></ul> Qualifications:<ul><li>Must be 18 years of age or older.</li><li>Customer service experience </li><li>Good communications skills</li><li>High school diploma or GED preferred.</li><li>One-year line cook or deli cook experience required.  </li></ul> Physical:<ul><li>Must be able to stand and exert well-paced mobility for periods up to four hours in length.  </li><li>Must have ability to lift pots, pans, etc., up to 40 lbs.   </li><li>Must be able to work on wet floors and in temperature extremes of both hot and cold. </li><li>Requires standing for long periods of time, frequent bending, grasping, reaching and some climbing.</li><li>Must be able to move and lift 50 pounds on a regular basis when unloading freight truck inventory.</li></ul> 
 
<div>Applicant must pass a pre-employment drug screen and extensive background check may be required. All applicants are considered without regard to age, sex, race, national origin, religion, marital status or physicaldisability. However, preference will be given to persons to qualified Indian candidates in accordance with the Indian Preference Act of 1934 (Title 25, USC, Section 472)</div>

Havasu Landing Resort

Deli Cook

Communication Skills

Cook Dishes

Customer Support/Service

Cutting Tools

High School Diploma

Lift/Move 40 Pounds

Lift/Move 50 Pounds

Loading/Unloading

Loss Prevention

Maintain Compliance

Merchandising

Microwaves

Pricing

Product Pricing

Regulations

Regulatory Compliance

Revenue Growth

Revenue/Sales Reporting

Safety Compliance

Truckload Freight

United States Department of Energy (DOE)

The Applicant Manager

INDIAN PREFERENCE POLICY: Preference in filling vacancies is given to qualified Indian candidates in accordance with the Indian Preference Act of 1934 (Title 25, USC. Each employee is expected to make every effort to be well-informed about the casino, pleasant, courteous, and cooperative, and to act in a manner to command the respect of co-workers and all other personnel.

INDIAN PREFERENCE POLICY: Preference in filling vacancies is given to qualified Indian candidates in accordance with the Indian Preference Act of 1934 (Title 25, USC. Section 472). POSITION:                         COOK 
DEPARTMENT:                  RESTAURANT 
REPORTS TO:                   FOOD & BEVERAGE DIRECTOR DUTIES AND RESPONSIBILITIES:    <ul><li>Prepares all food items designated to the assigned station, in accordance with standards of quality, quantity, taste and presentation as established by the Manager</li><li>Checks all food for taste, temperature and eye appeal</li><li>Adheres to recipes and posted food pictures to ensure uniformity and consistency</li><li>Maintains station in a neat, clean and orderly manner</li><li>Rotates all food in assigned refrigerator, places all food in clean containers, and labels and dates containers</li><li>Prevent the spilling and contamination of foods by practicing proper sanitation and complying with health regulations</li><li>Reports any equipment malfunctions to the Manager</li><li>Adheres to all cost control procedures</li><li>Any and all duties as assigned</li></ul>QUALIFICATIONS:<ul><li>Degree from a post-secondary culinary arts training program is desirable</li><li>Must be able to communicate in the primary language used in the workplace (English)</li><li>Prior experience working as a Cook</li><li>Minimum 1 year experience working as a Cook</li><li>Must be 21 years of age or older</li><li>Must pass a pre-employment drug test and qualify for a gaming license</li><li>Ability to stand and exert well-paced mobility for periods of up to four hours</li><li>Ability to lift pots, pans, etc., up to forty pounds</li><li>Ability to endure kitchen environment subject to wet floors and temperature extremes</li></ul>PUBLIC RELATIONS: 
Important attributes of any employee of the Havasu Landing Casino and Hotel, along with the official performance of duties, are personal appearance and public relations. Each employee is expected to make every effort to be well-informed about the casino, pleasant, courteous, and cooperative, and to act in a manner to command the respect of co-workers and all other personnel. An optimistic attitude, patience and tolerance will help each employee in nearly all situations at the casino. DISCLAIMER: 
The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

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