Lead Line Cook - Fine Dining

WHATS IN IT FOR YOU

• Competitive salary of $26.98 with discretionary performance bonuses 2x a year!
• Fully paid medical, prescription drug, dental, and vision coverage for you and competitive premiums for your dependents.
• Complimentary meals and covered team member parking.
• Employer-paid life insurance, long-term disability, and accidental death and dismemberment coverage. Flexible Spending Account options for health care expenses.
• Company-paid gaming licenses (Class A & Class B)
• Variety of additional voluntary benefits and retirement plans.

WHAT YOU'LL DO

• Exemplifies MCR's values and set a great example by always demonstrating excellent guest service and professionalism.
• Practice, support, and promote the mission, vision, and values of Muckleshoot Casino Resort.
• Produce products daily maintaining quality standards and a strong work ethic.
• Season and cook food according to recipes or personal judgment and experience.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Regulate the temperature of ovens, broilers, grills, and roasters.
• Ensure proper presentation, maximum appeal, and freshness of products.
• Maintain production knowledge and attention to detail with taste and quality.
• Observe and test food to determine if cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Assign tasks as necessary to staff in the absence of the Sous Chef.
• Produce products in a cost-effective and hygienic manner.
• Constantly strive to improve operating procedures.
• Properly label and date all products to ensure rotation, safekeeping, and sanitation.
• Ensure food quality is superior and take action to correct any irregularities.
• Ensure kitchen equipment is properly maintained and functioning.
• Work within the sanitation standards and in compliance with MCR, local, state, and federal regulations, and guidelines.
• Work with others to ensure the cleanliness and organization of the kitchen.
• May conduct an inventory to ensure proper par levels and rotation in the absence of a Sous Chef.
• May check the quantity and quality of received products in the absence of a Sous Chef.
• Create, maintain, and facilitate a positive work environment; promote positive team member relations and report issues to the appropriate personnel.
• Other duties as assigned.

WHAT YOU'LL BRING

• Ability to obtain a Class III B gaming license.
• 2 (two) years of certification from an accredited culinary program or four (4) years' experience in a commercial kitchen required.
• 2 ( two) year lead line cook, or 1st cook or junior sous chef experience in a fine dining or high-end restaurant setting preferred
• Valid WA State Health Card/Food Handler permit required.
• Serve Safe Certification preferred.