Lead Line Cook - Fine Dining

Muckleshoot Casino Resort; Auburn (WA); On-site; USD 31,000 - 44,000; Full time

Benefits offered by this job

Competitive hourly wage

Fully paid health insurance, including

Dental, Vision coverage

Complimentary meals

Team member parking

Employer-paid life insurance

Long-term disability

AD&D coverage

Flexible Spending Account for health

Company-paid gaming licenses

Retirement plans

Job summary

Muckleshoot Casino Resort in Washington state is seeking an experienced lead line cook to join our culinary team. The role requires delivering high-quality dishes in a fast-paced setting, maintaining safety and sanitation, and coordinating with sous chefs to ensure smooth kitchen operations.

You will follow recipes, control portion sizes, and help train junior staff while upholding our standards of guest service and professionalism.

Qualifications

• Two years cert from an accredited culinary program or four years' kitchen experience required.
• Two years lead line cook or 1st cook or junior sous chef in fine dining preferred.
• WA State Health Card or Food Handler permit required.
• Serve Safe certification preferred.
• Ability to obtain Class III gaming license.

Responsibilities

• Exemplifies MCR’s values and delivers guest service and professionalism.
• 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 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.

Skills

Food safety

Team leadership

High-volume kitchen

Education

Culinary program certification

Job 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.
• Variety of additional voluntary benefits and retirement plans.

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.