Lead Line Cook - Fine Dining

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.