Room Chef- Pastry

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 supervising teams of 30 to 40 employees is 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.