Lead Line Cook - Fine Dining at Muckleshoot Casino Resort

Auburn, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Sep, 26

Salary

26.98

Posted On

12 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Fine Dining Cooking, Recipe Execution, Kitchen Equipment Operation, Food Presentation, Inventory Management, Sanitation Standards, Fish Filleting, Sauce Preparation, Knife Skills, Team Leadership, Cost Control, Food Safety

Industry

Gambling Facilities and Casinos

Description

WHAT'S 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. HOW YOU’LL BE SUCCESSFUL * Exhibit working knowledge of recipes, weights, and preparation techniques. * Knowledge of kitchen equipment. * Knowledge of mathematics for recipes. * Knowledge of federal, state, and local food sanitation regulations. * Knowledge of health & safety standards, and safety regulations as required. * Ability to sauté, cook, broil, grill, and steam. * Ability to work with and maintain confidential information and materials. * Ability to work with others and multi-task. * Ability to always maintain a professional appearance and demeanor. * Ability to read and understand information and ideas presented in writing. Read, write, and speak English fluently. * Skilled in fish filleting, cutting, and making a variety of sauces. * Skilled in handling kitchen utensils including but not limited to knives.

Responsibilities

Oversee daily food production and quality standards while ensuring superior presentation and freshness in a fine dining setting. Lead kitchen staff in the absence of the Sous Chef and maintain strict compliance with health and sanitation regulations.