Lead Line Cook - Fine Dining

Muckleshoot Casino; Auburn (WA); On-site; USD 35,817,600 - 41,328,000; Full time

Benefits offered by this job

Fully paid medical, dental, and vision coverage

Competitive salary with performance bonuses

Complimentary meals and covered parking

Job summary

Muckleshoot Casino in Auburn, WA, is seeking an experienced line cook to maintain high standards of food quality and presentation. You will be responsible for cooking, preparing ingredients, and ensuring kitchen cleanliness while complying with regulations.

The ideal candidate has culinary certification and experience in a commercial kitchen. The position offers a competitive salary of $26.98 per hour with performance bonuses and comprehensive health benefits.

Qualifications

• 2 years of certification or 4 years' experience in a commercial kitchen.
• Lead line cook or junior sous chef experience preferred.
• Serve Safe Certification preferred.

Responsibilities

• Produce products daily maintaining quality standards.
• Cook food according to recipes and personal judgment.
• Ensure proper presentation and freshness of products.
• Work within sanitation standards and regulations.

Skills

Ability to sauté, cook, broil, grill, and steam

Knowledge of kitchen equipment

Skilled in fish filleting and making sauces

Ability to maintain a professional appearance

Education

Certification from an accredited culinary program

Experience in a commercial kitchen

Job description

Washington, Muckleshoot Casino Resort, 2402 Auburn Way S, Auburn, WA 98002, USA

• 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 YOU’LL DO

• Exemplifies MCR’s values and sets 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.
• 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.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.