Lead Line Cook - Muckleshoot Restaurant

Muckleshoot Casino Resort • Auburn, WA

3d

About The Position

The Lead Line Cook produces food products daily while maintaining quality, freshness, presentation, cost-effectiveness, and hygienic standards. The role seasons and cooks food according to recipes or personal judgment, measures and mixes ingredients, and operates ovens, broilers, grills, roasters, and other kitchen equipment. The Lead Line Cook helps maintain food quality, kitchen sanitation and organization, equipment functionality, and compliance with company and applicable regulations. In the Sous Chef’s absence, the role may assign tasks to staff, conduct inventory, and check the quantity and quality of received products. The position also supports a positive work environment and team member relations.

Requirements

• Ability to obtain a Class III B gaming license.
• Two years of certification from an accredited culinary program or four years of experience in a commercial kitchen.
• Valid Washington State Health Card/Food Handler permit.

Nice To Haves

• ServeSafe Certification.

Responsibilities

• Demonstrate excellent guest service and professionalism, and exemplify MCR’s values.
• Practice, support, and promote the mission, vision, and values of Muckleshoot Casino Resort.
• Produce products daily while 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 using recipes, personal judgment, 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 taste, quality, and detail.
• Observe and test food to determine whether it is cooked sufficiently.
• Assign tasks to staff as necessary in the absence of the Sous Chef.
• Produce food in a cost-effective and hygienic manner.
• Strive to improve operating procedures.
• Label and date products to ensure rotation, safekeeping, and sanitation.
• Ensure food quality is superior and take action to correct irregularities.
• Ensure kitchen equipment is properly maintained and functioning.
• Follow sanitation standards and comply with MCR, local, state, and federal regulations and guidelines.
• Work with others to maintain a clean and organized kitchen.
• In the absence of a Sous Chef, may conduct inventory to ensure proper par levels and rotation, and may check the quantity and quality of received products.
• Create and maintain a positive work environment, promote positive team member relations, and report issues to appropriate personnel.
• Perform other duties as assigned.

Benefits

• Competitive salary of $25.10 per hour.
• Discretionary performance bonuses twice a year.
• Complimentary meals.
• Covered team member parking.
• Fully paid medical, prescription drug, dental, and vision coverage for the employee, with competitive premiums for dependents.
• Employer-paid life insurance, long-term disability, and accidental death and dismemberment coverage.
• Flexible Spending Account options for health care expenses.
• Company-paid Class B and Class A gaming licenses.
• Additional voluntary benefits and a retirement plan.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed