Job Description
What's In It For You Competitive salary $75,256.74 - DOE 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 Be the face of Muckleshoot Casino Resort’s for new hires and team members; exemplify Muckleshoot Casino Resort’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. Assume overall responsibility for the efficient operation of the individual kitchen. Schedule and trains kitchen staff. Plan daily specials for lunch and dinner. Provide input to Executive Chef on related procedures and operations. Check portions and quality to make sure they conform to standards. Establish and maintains security of all products, supplies, and equipment. Provide daily/weekly prep and cleaning list for staff. Oversee the cleanliness and organization of walk-ins and all kitchen storage areas. Ensure all food items are prepared fresh daily. Maintain a clean, sanitary kitchen, dish room, and storeroom. Maintain kitchen departmental employee files to include performance appraisals and disciplines. Control energy cost in the kitchen. Order all necessary product, equipment, small wares etc., for the individual outlet. Train Sous Chefs and cooking personnel in all necessary tasks required for food preparations of all menu items. Knowledge of all food stations, hot and cold and be able to work all positions of subordinate employees. Assist with establishing and maintain effective internal controls within the outlet. Ensure maximum standard of service to guest is met by having food go out of the kitchen in a timely manner. Be aware and correct any hazardous areas to prevent accidents. Communicate with front of the house management to ensure consistency in the operation. Standards, menu changes, product availability, daily specials, policies, and procedures must be consistent seven days a week on all shifts. Control food cost by establishing purchasing specifications from requisitions system, product storage requirements through standardization of recipes, and waste control procedures. Responsible for all kitchen employee payroll/timecards Conduct interviews and selects candidates for hiring consideration. Must know and have full understanding of menu items and presentation. Perform other supervisory functions as requested by Executive Chef and Assistant Executive Chef. Mentor and establishes adequate training for Muckleshoot Tribal Member Kitchen employees. Create, maintains, and facilitates a positive work environment; promotes positive team member relations and reports issues to the appropriate personnel. Other duties as assigned. What You’ll Bring Ability to obtain a Class III B+ gaming license. Training in sanitation laws and procedures required. Culinary Arts Degree required. Previous experience as a Room Chef or equivalent experience may be substituted for formal culinary school or training. Minimum of 5 (five) to 7 (seven) years’ experience as a Sous Chef or Restaurant Chef over-seeing multiple outlets required. Minimum of 1 (one) to 2 (two) years of Kitchen management experience required. Previous experience in supervising a staff of one hundred or more employees required. Valid WA State Health Card/Food Handler permit required. Must have valid Serve Safe Certificate. How You’ll Be Successful Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations. Knowledge of food with the ability to skillfully apply culinary techniques. Knowledge of weights and measurements for recipes. Knowledge of computers and basic software. Knowledge of health & safety standards, and safety regulations as required. Skilled in effectively communicating ideas and information both in written and verbal form. Read, write, and speak English fluently. Ability to operate cooking equipment, knowledge of sautéing, broiling, steaming, baking, and sauce specialties. Ability to create menus, do cost analysis of recipes and set menu pricing. Ability to work with and maintain confidential information and materials. Ability to work with others and multi-task. Ability to read and understand information and ideas presented in writing. Ability to always maintain professional appearance and demeanor. Ability to work in a high-pressure environment.
