Lead Line Cook - Eight Restaurant

WHAT'S IN IT FOR YOU

Competitive salary of $25.10/hr with discretionary performance bonuses 2x a year! Complimentary meals and covered team member parking. Fully paid medical, prescription drug, dental and vision coverage for you and competitive premiums for your dependents. 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 B & Class A) Variety of additional voluntary benefits and retirement plan 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. Valid WA State Health Card/Food Handler permit required. Serve Safe Certification preferred.