Room Chef- Pastry

Location:

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

• Competitive salary $73,492- 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.
• Variety of additional voluntary benefits and retirement plans.

• Be the face of Muckleshoot Casino Resort for new hires and team members; exemplify the 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 train kitchen staff.
• Plan daily specials for lunch and dinner.
• Provide input to Executive Chef on related procedures and operations.
• Check portions and quality to ensure they conform to standards.
• Establish and maintain 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 maintaining effective internal controls within the outlet.
• Ensure maximum standard of service to guests 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 house management to ensure consistency in 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 requisition systems, product storage requirements through standardization of recipes, and waste control procedures.
• Responsible for all kitchen employee payroll/timecards.
• Conduct interviews and select 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 establish adequate training for Muckleshoot Tribal Member Kitchen employees.
• Create, maintain, and facilitate a positive work environment; promote positive team member relations and report issues to the appropriate personnel.
• Other duties as assigned.

• 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 to 7 years of experience as a Sous Chef or Restaurant Chef overseeing multiple outlets.
• Minimum of 1 to 2 years of Kitchen management experience.
• Previous experience supervising a staff of 30 to 40 employees.
• Must have valid Serve Safe Certificate.

• Knowledge of all phases of kitchen procedures, operations, and State Board of Health regulations.
• Knowledge of food and 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.

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.