Room Chef- Pastry

Benefits & Compensation

• 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.
• Company‑paid gaming licenses (Class A & Class
  
  B)

• 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 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 make sure 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 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 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 (five) to 7 (seven) years’ experience as a Sous Chef or Restaurant Chef overseeing multiple outlets required.
• Minimum of 1 (one) to 2 (two) years of Kitchen management experience required.
• Previous experience in supervising a staff of supervising teams of 30 to 40 employees is required.
• Valid WA State Health Card/Food Handler permit required.
• Must have valid Serve Safe Certificate.

• 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.

• Mid‑Senior level

• Full‑time

• Management and Manufacturing
• Industries:
  Gambling Facilities and Casinos