Lead Line Cook - Fine Dining

Muckleshoot Casino Resort • Auburn, WA

8d • $27 • Onsite

About The Position

This role is for a Lead Line Cook in a fine dining establishment. The position requires a strong work ethic, attention to detail, and the ability to maintain quality standards in food production. The Lead Line Cook will be responsible for preparing food according to recipes, managing kitchen equipment, ensuring food presentation and freshness, and maintaining a hygienic and cost-effective kitchen environment. This role also involves some supervisory tasks in the absence of a Sous Chef, such as assigning tasks, conducting inventory, and checking received products. A key aspect of the role is to create and maintain a positive work environment and promote good team relations.

Requirements

• 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.
• Valid WA State Health Card/Food Handler permit required.

Nice To Haves

• 2 (two) year lead line cook, or 1st cook or junior sous chef experience in a fine dining or high-end restaurant setting preferred
• Serve Safe Certification preferred.

Responsibilities

• Exemplify 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.

Benefits

• 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 This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree