Pechanga Works - Pechanga Careers & Job Blog

Pechanga Receives Best in Class Seal for Benefits

2010-04-29T14:57:00.000-07:00

Pechanga recently participated in a Team Member survey which was conducted by HR Solutions. Based on the results Pechanga was awarded the BEST in Class Seal for our benefit plans (such as medical, dental, 401k and reward programs). Pechanga beat companies such as:
• Wynn
• Boyd Gaming
• Horseshoe
• Disney
• American Airlines
• McDonalds
• MTV
• Nike
Pechanga always strives to be the best in the industry and this is a great indicator of how much Pechanga values its Team Members.

Q& A with Grant Channing, VP of Hotel Operations

2010-04-02T09:12:00.000-07:00

After 36 years in the hotel and hospitality industry, Grant Channing brings innovation and leadership experience to Pechanga, along with love and respect for people, animals and his profession.

Q: What words best describes you?

A: Approachable, direct

Q: What’s your biggest challenge?

A: Getting used to Southern California versus Michigan. The culture change is considerable: pace, traffic, density and size of the population. Plus, in Michigan, you’re only really busy for 3 ½ months out of the year. Here, it’s a more consistent pace with no down period.

Q: What sparked your interest in casino resort leadership?

A: After about 30 years in the hotel industry, I was recruited by Turning Stone Casino Resort in New York, as Director of Hotel Operations. I felt a little trepidation at the prospect of renovating and expanding the hotel facilities for a resort/casino. It’s been exciting ever since.

Q: What was your first job?

A: I worked at a graveyard for 3 summers, digging. Not the graveyard shift, I worked for a cemetery in Winnipeg. My first hotel job was as a bartender. I was pretty terrible at that, but they gave me a try at the front desk, and here I am today.

Q: How did you wind up here?

A: I was invited by the General Manager, Craig Clark, whom I worked with at Turning Stone, to apply for the position.

Q: Was it difficult for you to leave Grand Traverse Resort?

A: It was. I really enjoyed Michigan and the tribe I worked for. They were very gracious about me leaving, though. They even threw me a luncheon! But as hard as it was to leave, I was really excited at the opportunity to come work at Pechanga. In fact, when I told the Tribal Chairman I was coming here, he literally said, “Wow.” Even on the East Coast, Pechanga is known as one of the top 3 resort casinos in the nation.

Q: What has been the most significant moment in your career?

A: That’s tough to pinpoint; I’ve enjoyed the journey, learning constantly. But one highlight I look back on is that every Assistant Manager I have worked with is now a General Manager in the industry. We still keep in touch.

Q: How would you describe your management style or philosophy?

A: To be successful at anything, you need to enjoy what you do. I enjoy managing people. But I take the approach that I’m not an expert; I try to surround myself with capable people, and get out of their way. When necessary, I support and/or direct, but I don’t micromanage. I believe micromanagement diminishes the capacity to perform. People appreciate freedom.

Q: If you couldn’t do what you’re doing now, what would you do?

A: I would like to teach at the university/collegiate level. History and religion.

Q: Best childhood memory:

A: Nothing specific, really. I just loved the era I grew up in, where recreation meant getting outside and giving your all. I played every sport, and the summers seemed to last forever. Even growing up in the Midwest of Canada when it would get 10 below, we loved the freedom to keep playing, and we did.

Q: How do you manage stress?

A: Early in my career when I was in my 20’s, I developed ulcers. So, I learned to turn it on and off. You flip a switch when you go home. Learn to accept that change can take planning, time and effort. I also choose to be very direct instead of internalizing my feelings, or getting upset. Being decisive, facing issues and conflict helps me avoid the stress I see in others who tend to vacillate.

Q: What makes you happiest?

A: Let’s see…I’m happy at work, very happy on a golf course, even though I don’t play well. I love being able to laugh, play with my dogs, and spend time with my daughter, Shaina, in Eastern Canada.

Q: Tell us something that most people don’t know about you:

A: I have a black belt in Karate. Some people think I don’t smile often. I don’t – not on the outside anyway, thanks to a hockey puck. It caught me in the face when I was too busy having fun while not wearing the proper safety equipment.

Q: Best advice you ever received?

A: A District Director in Canada once said, “Don’t try to be something you’re not. Be yourself.” I also like the definition of management as, “Management is getting things done through other people.”

Q: What difference would you like to make?

A: I want to make this Hotel division even better. I’m confident that with the help of good people here, occupancy can get back up into the ninety-percentile. I want to emphasize and improve guest service. I really pay attention to the guest comments and complaints. I see no reason why guests should need to complain if they ask for help and give us a chance to fix a situation. In regards to guest service, we need to recognize a few things:

1. Especially in this economy, we’re asking people to do something they don’t have to – come spend money at our property.

2. The guests we serve are who pay our salary.

3. If we do our jobs properly, our guests will come back.

VIDEO: Pechanga Casino Careers in Gaming

2010-02-08T16:52:00.000-08:00

Meet James McDonald, Pit Supervisor here at Pechanga Resort & Casino and hear how he, after working in Vegas, thinks Pechanga stacks up.

Q & A with Craig Clark, General Manager

2010-01-19T14:25:00.000-08:00

After months of searching, Pechanga Resort and Casino has a new General Manager, Craig Clark. With the support of the Pechanga Development Corporation, Craig intends to hold leadership and Team Members to high standards of respect, integrity and accountability.

Only a handful of individuals can boast of leadership positions at a property comparable to Pechanga. Craig Clark brings 14 years of experience from Turning Stone Resort and Casino. Turning Stone recently celebrated 16 years of operation and is currently one of the top 5 tourist destinations in the state of New York. After a brief stint as the internal auditing manager for the Oneida Indian Gaming Commission, he spent 6 years as Turning Stone’s Director of Finance. Craig’s professional career culminates with spending the last 8 years as the General Manager at Turning Stone.

Among his first impressions of Pechanga, Craig states, “This is an amazing property with lots of opportunity, clearly unmatched by any of our competitors. We need to get Team Members aware of how valuable they are to our success. This will result in guest satisfaction and continued loyalty to Pechanga, for Team Members and guests alike.” Through improved communication and cooperation, the new General Manager plans to leverage his considerable experience and leadership skills to promote a culture of passion, pride, and professionalism.

Q: What words best describe you?
A: Business leader

Q: What’s your biggest challenge?
A: The challenge is coming into an organization like Pechanga, where leadership has experienced fantastic growth and success in the previous economy, and I hope to improve internal processes.

Q: What sparked your interest in casino resort leadership?
A: There’s an energy and excitement in our business. It’s dynamic, always changing, always challenging. I’m drawn to the combination of excitement and the challenge to maximize profitability and success.

Q: What was your first job?
A: Selling bait (1 cent per worm, 2 cents per night crawler) probably doesn’t qualify, so let’s go with working on a dairy farm.

Q: How did you wind up here?
A: I answered an online advertisement for the position, but of course I knew of Pechanga because of its size. I’ve always looked to Pechanga as an excellent resource for information through its web site and especially Native American gaming issues.

Q: What has been the most significant moment in your career?
A: We had 5 championship golf courses at the other property. Once, a Professional Golfing Association event at Binghamton, New York, had to be relocated due to flooding. Through teamwork, we relocated the event in just 12 days to Atunyote (eagle), a Tom Fazio designed golf course on the property. The event exceeded expectations of fans and the event coordinators from the PGA.

Q: If you couldn’t do what you’re doing now, what would you do?
A: Something along the lines of finance, probably associated with the stock market. While the downturn is causing widespread change and challenges, from an economist’s viewpoint, it’s a tremendous period for analysis of business opportunities.

Q: Best childhood memory:
A: My first Major League Baseball game with my family, at Yankee Stadium.

Q: How do you manage stress?
A: I enjoy exercising, going on long bike rides or using a stationary bike.

Q: Who has been your inspiration/mentor?
A: A former Chief Operations Officer at the Oneida Turning Stone Resort and Casino, named Frank Riolo. He provided my introduction to gaming. A gambler at heart, he worked in Vegas for Steve Wynn, the Golden Nugget, among other places.

Q: What makes you happiest?
A: Success and winning.

Q: Tell us something that most people don’t know about you:
A: From the time I was 16 years old, I worked side by side with my dad, as a carpenter. I actually put myself through college working with my dad. As a result, I became very close to him, and remain so today. Hopefully, he gets a chance to visit Pechanga soon.

Q: Best advice you ever received?
A: My parents were always very supportive and encouraging. They always challenged me to pursue any dream or aspiration; they made me believe anything was possible.

Q: What difference would you like to make?
A: I look forward to improving communication and cooperation in all areas of the resort and casino.

Craig looks forward to relocating his family here to the Temecula area. He is also excited about joining the family at Pechanga Resort and Casino.

Q & A with Dennis Khanh, VP, Food and Beverage

2010-01-19T14:18:00.000-08:00

Dennis Khanh, our new Vice President of Food and Beverage, brings extensive F&B leadership experience to Pechanga. Dennis helped open Mandalay Bay, Las Vegas more than 10 years ago, owned his own business and spent the last 3 years at Foxwoods Casino in Connecticut, the largest resort casino in the United States. His passion for excellence continues here at Pechanga. The VP’s goal is to make Pechanga “simply the best” dining experience in Southern California, and to spread his enthusiasm and dedication to the rest of the F&B team.

To be successful, Dennis truly believes you must take to heart one of Pechanga’s core values – passion. He wants his team to be successful not only at work, but in everyday life: work, home and family.

Dennis and his wife, Tessa, recently celebrated 35 years of marriage. They have two sons, Nicholas, age 29, a CPA for KPMG International, and Jonathan, age 26, who works at the Wynn, Las Vegas in hotel operations.

Q: What words best describes you?
A: Friendly.

Q: What’s your biggest challenge?
A: Learning to balance work life and family life.

Q: What sparked your interest in Food & Beverage?
A: It started in college while I was a food server. I loved the creative aspect and the opportunity to serve new things, meet and interact with lots of people.

Q: What was your first job?
A: I was a gas station attendant back when that meant checking the oil, tire pressure, radiator water level and cleaning the windshield for every customer.

Q: How did you wind up here?
A: Foxwoods in Connecticut is nice, but a very cold place. I really enjoy the warmer climate, the openness and diversity in California. More importantly, my family is here on the West coast.

Q: What has been the most significant moment in your career?
A: I was serving guests at a table at the Mark Hopkins Hotel/San Francisco, when a director of F & B passed by me without saying a word. I thought to myself that if I ever have the opportunity to lead, I will always ask for input and feedback from the front line – those who are the closest to the customer. I realized that you need to care in F & B. Our department requires passion.

Q: If you couldn’t do what you’re doing now, what would you do?
A: I would love a job on a golf course.

Q: Best Childhood memory:
A: Having dinner with just my grandfather, a wine connoisseur, and my father, who doesn’t drink alcohol. I had my first glass of wine with just the three of us when I was ten.

Q: Favorite Quote:
A: “Life is not measured by the number of breaths you take but by the number of moments that take your breath away.”

Q: Favorite Book:
A: Rich Dad, Poor Dad by Robert Kiyosaki and Sharon Lechter. It’s about values that children learn from wealthy parents vs. from not so well-to-do families.

Q: How do you manage stress?
A: What stress? Stress is something we create for ourselves. Every situation has a solution. Take control, solve the challenge. I see stress as fuel that gets you going faster; it helps you become efficient. Don’t let it control you, or it will destroy you.

Q: Who has been your inspiration/mentor?
A: Peter Kleiser, regional VP of the western division, Hilton. Although he’s retired, we still keep in touch. He taught me how to focus in dealing with people and situations. He was very hyper at work. Now he’s a painter!

Q: What makes you happiest?
A: Personally – seeing both of my sons succeed in life. Professionally – I enjoy promoting people from within; developing leaders.

Q: Tell us something that most people don’t know about you:
A: I was ranked as one of the top 3 tennis players in Northern California. Back then, tennis didn’t pay that well and the physical toll on the body was not appealing. So, I decided to pursue a career.

Q: Best advice you ever received?
A: Treat people the way you want to be treated.

Q: What excites you about Pechanga?
A: The friendliness of the Team Members. You can’t teach that to a team. To cook and serve others requires special people. Friendly, outgoing people are hard to find, yet they’re here in every department, better than most organizations.

Pechangas Newest Recipients of Team Member Family Scholarships

2010-01-19T11:40:00.000-08:00

Michael Randazzo, a former Valet Team Member from 2006 to 2007, has become Pechanga’s latest recipient of the $1,000 scholarship award. Michael is the son of Ron Randazzo, Director of Risk Management. Each year, the scholarship is awarded to ten students who are sons or daughters of current Team Members. To be eligible, students may be entering college, or already enrolled. Michael is currently in his fourth year at the University of California, San Diego, majoring in bio-chemistry. He intends to use the scholarship money to help pay for tuition as a graduate student, “After UCSD, I will attend medical school, where I can study to become a surgeon.”

In September, Courtney Potter, daughter of Slots Floorperson, Doretta Potter, also received a $1,000 scholarship from Pechanga. Courtney is currently a freshman at California State University, Fullerton, majoring in broadcast journalism. Doretta began her career at Pechanga in the cage department, and spent the last two years in slots. She is proud of her daughter’s accomplishments and ambitions. An aspiring actress and student, Courtney is grateful for the tuition assistance she received from Pechanga’s family scholarship program.

Current Team Members can learn how to qualify for the scholarship program, by contacting Tom Hitch, Talent Recognition Manager, at extension 2554.

Team Member Bowling Event 2009

2009-08-21T16:19:00.001-07:00

Daughters Earn 2 of 10 Scholarship Awards Created for Team Member Families

2009-08-18T11:30:00.000-07:00

The daughters of two Team Members are the first to win $1,000 towards their college tuition. PRC now offers 10 such scholarships each year to dependents of Full Time Team Members. Human Resources accepts application all throughout the year.

Cherifer, the daughter of Maribeth Acedo, Housekeeping Supervisor, will attend University of California, Los Angeles. Diana Siordia, daughter of Tony Siordia, Slot Shift Manager, will attend California Baptist University. Both students will be freshmen at their universities this fall, and both are planning to enter the medical field upon completion of their studies.

In order to be eligible to receive a scholarship, applicants must be a dependent of a regular, full time member of PRC, and plan to pursue a degree at an accredited college or vocational school. Scholarship checks will be made payable to the college or university upon providing evidence of successful admission. To apply, students must submit the following to Human Resources:

1. An essay on how this advanced learning will enhance their personal growth and development, including what they plan to do with their education when they graduate.

2. A letter of referral and/or recommendation from a non-relative describing academic or citizenship achievements.

Thank You for Continuing Award-Winning Tradition

2009-08-06T17:48:00.000-07:00

At last month’s Quarterly Team Update, The Pechanga Development Corporation (PDC) congratulated Team Members for continuing our award-winning tradition, “Thanks to your hard work, we not only met Triple A’s requirements, but we earned twice the score needed to maintain our Four Diamond status. Now at seven consecutive years, Pechanga is the longest running recipient of the AAA 4-Diamond award among Native-American owned resort properties in California.” The awards did not stop there.

PDC applauded Team Members for recent honors mentioned in Casino Player Magazine, the most popular gaming magazine in America, “Casino Player Magazine readers gave Pechanga seven wins, including four first place wins - Best Hometown Casino, Best Poker Room, Best Seafood — Seafood Grotto, and Best Italian — Paisano’s. Pechanga also won three third place honors for Best Suites, Best Spa and Best Chinese – Blazing Noodles.”

Casino Player Magazine is the #1 gaming publication, with a nationwide readership of more than 600,000 monthly. This magazine’s readers are people who really know and appreciate what we have to offer: a combination of entertainment, gaming excitement, fine dining and luxurious relaxation. You can only find this combination of services at resort casinos like ours. The nation has voted - Pechanga Resort and Casino is the best in the West. The four first-place wins and three third-place wins all come under the category of Native-West, or Native-American owned resort casinos in the Western United States which include, but are not limited to, Washington, Oregon, Arizona, Nevada and California.

The Pechanga Development Corporation and Leadership Team thank all Team Members for making Pechanga, “Simply the Best.”

Pechanga Sponsors 25 Children at Salvation Army Childspree

2009-08-06T17:34:00.000-07:00

Pechanga recently sponsored 25 children at this year’s Salvation Army Childspree event held at JC Penney in Temecula. Pechanga team members were honored to volunteer at this event to benefit some very deserving children. It was very rewarding to give back to our community in such a tangible way!

DPS Hits the Pavement to Support Special Olympics and Represent Pechanga

2009-07-15T15:21:00.000-07:00

On Saturday, May 16th, local law enforcement, in conjunction with Pechanga Resort & Casino and Wilson Creek Winery, hosted the ninth annual Temecula Valley Law Enforcement Torch Run benefiting the Special Olympics.

The event began in front of Pechanga with a formal opening ceremony and a parade of Special Olympics athletes. The "run" travels through streets of Temecula for 14 miles, with the Special Olympics Torch carried by local law enforcement officers, until reaching Wilson Creek Winery, where there was a celebration barbecue held in honor of the athletes.

The annual Law Enforcement Torch Run generates tremendous community goodwill and public awareness for the Special Olympics. Pechanga has been a proud contributor for 9 years, with Captain Richard Carmichael participating in the run for the last 7 years. The event raises funds for the Special Olympics and is the only Law Enforcement Torch Run activity in the Temecula Valley where law enforcement officers can join together with the general public to show their support of Special Olympics athletes.

Other runners from DPS proudly representing Pechanga at the event include: Sgt. Cleave Hearn, Officer Chris Ackerman, Officer Ko Duangchan, Cpl. Noland Morin, and Officer Tony Sanchez.

HR/Talent Management Leadership Golf Team

2009-07-15T14:08:00.000-07:00

Team Members Play World-Class Resort

2009-07-15T13:52:00.000-07:00

On June 10th, Pechanga Team Members take part in the 4th Annual Team Member Golf Tournament, marking the first year it will be held at our very own course, Journey at Pechanga. Playing a course ranked in the top five by Golf Magazine is a privilege that doesn’t come along often. At only $45 per person, the field was full with 144 competitors in just a few days and the waiting list grew quickly as well. The tournament features awards for 1st, 2nd, and 3rd place, longest drive, closest-to-the-pin, and raffle prizes. Team Members will also enjoy food and beverages at the awards ceremony following the tournament.
When asked about the tournament, Scott Mallory, Head Golf Pro at the Journey, replied, "We’re excited to host our Team Members and give them a chance to play the course." Scott reports that Journey continues to experience growing success, "In April and May, we had our busiest months ever. The word is out about how great our course is." He continues, "It’s not a simple thing to do, but closing shop for our employees in June is something we want to do. Fortunately, we can make it happen." Scott knows that many Team Members haven’t even had a chance to see Journey, and he looks forward to watching them enjoy themselves on the course.
Team Members who don’t play golf might have other opportunities to appreciate the beauty of the Journey, and the culture preserved throughout the course. The Hotel is working out details for possible tours in the future just for Team Members. Stay tuned!

Meet Michael May, Vice President of Table Games

2009-05-14T14:48:00.000-07:00

After 29 years at Bally’s in Atlantic City, Michael May has decided to test the waters (and waves) here on the West Coast. Leaving Bally’s and his 1,400 Table Games employees was difficult, but “Mike” is excited about the opportunity Pechanga provides. An avid surfer, he’s also thrilled about Southern California’s shoreline.

Here’s a quick glance at our Vice President of Table Games.

Q: What word best describes you?
A: Light-hearted.

Q: What excites you about Pechanga?
A: The diversity.

Q: What sparked your interest in Table Games?
A: After I got my Communications Degree in college, the economy was tough and jobs were hard to come by. Some friends were learning to deal cards for a local gaming spot, and I saw a chance
to keep close to the ocean.

Q: What was your first job?
A: Dishwasher.

Q: How did you wind up here?
A: I was drawn by the opportunity to apply my experience and expertise, having managed a much larger and equally diverse group of dealers. The chance to do this at a property like
Pechanga made it easy. Having family here also helps, and I enjoy California.

Q: What has been the most significant moment in your career?
A: When I began to look at Gaming as a business, just like any other business out there.

Q: If you couldn’t do what you’re doing now, what would you do?
A: Run some business related to surfing…probably in Mexico, doing as little as possible.

Q: Best Childhood memory:
A: Hanging out with my two older brothers.

Q: Favorite quotes:
A: “Ask not what your country can do for you – ask what you can do for your country,” by President John F. Kennedy. I think it applies to life in general. I’m a big proponent for volunteering in the community.

Q: Favorite books:
A: “Zen and the Art of Motorcycle Maintenance: An Inquiry Into Values,” by Robert Pirsig.

Q: How do you manage stress?
A: I mountain bike and surf, along with my wife, Mary Kate.

Q: Who has been your inspiration/mentor?
A: Jim Carr, the 1st Casino Manager in Atlantic City, also considered one of the fathers of Atlantic City gaming. As a mentor, he provided great insight into the business of gaming.

Q: What makes you happiest?
A: When I have my family around. I have three sons, Steve, 26, Matt, 25, and Christian, 21.

Q: Best advice you ever received?
A: Listen.

Q: What difference would you like to make?
A: I want people to get a sense of trust with what we’re trying to do.

Never just a foodcourt cashier @ Pechanga

2009-05-14T14:45:00.000-07:00

When asked why she seems to enjoy her job so much, Lennie Palleja could have been a child describing her first time at Disneyland. Here is what she managed to say in between laughter, with a smile as wide as the brim of her cap.

“I’ve been here almost four years. I started out part-time in swing as a cashier. I’ve had lot of jobs: teacher, tutor, day care. What surprised me was how busy Pechanga was. It takes a lot of people to offer what we have and deal with guests and the stress, but I take it. I saw the teamwork between everybody, the managers the supervisors, I know how they talk with us, and support us.

What really helps a lot are the classes on customer service, and information shared at the pre-shifts. The best thing I like about working here is the atmosphere with the people - Team Members and management. The benefits, of course, are great for everybody, but I get to learn a lot of things from classes and people who want to help me.

It’s not just about my work as a cashier, it’s everything - we even explain rewards to customers. They expect a lot so we give our best to help and answer them. And they say, ‘Wow!’

It’s because they tell us at the pre-shift what’s opening, what’s new, and they tell us how to help customers, even the stressed-out ones.

It’s more than being a cashier here. We do everything in this department - customer service, rewards questions, EVS, it’s a challenge, but it’s good. I tell my friends they should work here for the good benefits and the people who support you.

People ask me, ‘Why do you stay here?’ I can go to other departments, but I like the atmosphere and the people here. I can tell Larry, my boss, anything - straight. It’s good knowing your manager, supervisors and fellow Team Members.

What’s really good is when customers know you, and they come back knowing you because of the service we bring to them. If they tell me something is too salty, I tell the cooks and we work as a team to change it. I’m proud be here in the food court.

Some say, ‘You should move on, become a supervisor. You’re just a cashier here.’ I tell them, ‘Yeah sure, maybe later...’ But I’m happy here!

Customers ask, ‘Why are you always so happy? What’s your secret?’ I tell them, ‘Because I love to serve you!’ And you know what? They appreciate it, and come back again.”

What Do They Do? Club Ambassadors @ Pechanga

2009-05-14T14:02:00.000-07:00

We know that when guests come to Pechanga, they're looking to “Break Away” and have a great time.

At Pechanga, we anticipate needs to provide yet another level of guest service. Our Club Ambassadors can be found throughout the casino floor to assist guests with a variety of Club member needs, from enrolling new Pechanga Club Members to replacing cards for our valued patrons.

Would you like to change your PIN number? Do you know how you can be our next millionaire? These are typical discussions the Club Ambassadors routinely have with guests. Pechanga offers on-the-spot services tailored to provide convenience to our Members.

Whether at a slot machine or next to a table, an Ambassador can assist with a multitude of services. Be on the lookout of our informed, friendly and outgoing Club Ambassadors – just another way we make each customer’s visit... Simply the Best!

-Erica Alonzo, Club Ambassador

Celebrating team members with a game show

2009-05-13T15:11:00.000-07:00

The Showroom played host to more than 800 Team Members and guests for the first-ever, Team Member Game Show. The show was a great opportunity to educate Team Members about the Power Millions Game Show for Club members, and honor specific groups of Team Members:

January Caught You Caring recipients, 5-Year Anniversary celebrants, and Perfect Attendance Award recipients from the previous year.

Before the game show started, Team Members (especially those 35 and over) were treated to music from a live band, followed by a crowd-pleasing performance by R&B singer/songwriter, Jeffrey Osborne, whose popularity peaked in the early ‘80s with hits like “On the Wings of love” and “You Should Be Mine (The Woo Woo Song)”.

Team Members randomly selected from the audience had a chance to win up to $25,000. Over 100 Team Members walked away with gifts and prizes, but the grand prize winner was David Fernando, Facilities, who won a total of $2,550.

Similar to the Team Member Pick The Pros game, the Marketing Department negotiated with the game show producer to include the cost of a Team Member version of the Power Millions Game Show, including the cash prizes. The Marketing Department will continue to look for opportunities like these to keep Team Members informed about promotions for our guests, and provide ways for Team Members to win prizes and have fun at work.

Team Member Recipe - Thai Style Steak Salad

2009-05-12T14:00:00.000-07:00

Serves 4

1/4 cup freshly squeezed lime/lemon juice
1 tablespoon low sodium soy sauce
1 tablespoon Splenda
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons olive oil
1 lb. flank/skirt steak
Coarse salt and ground pepper
1/2 pound carrots (3 to 4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves
1 cup fresh bean sprouts (optional)

1. Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, Splenda, red-pepper flakes, and oil. Season steak with salt and pepper; place
in a baking dish. Pour 1/4 of marinade over steak (reserve remaining marinade); turn steak to coat. Let steak marinate up to 30 minutes.

2. In a large skillet, cook steak on medium-high heat, turning once, 1 1/2 - 2 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil and let rest 5
to 10 minutes. Slice steak across the grain into 1/4-inch-thick slices; halve slices crosswise. Transfer to a large bowl, and toss with reserved marinade.

With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine.