MUCKLESHOOT INDIAN CASINO

JOB POSTING
Muckleshoot Indian Casino is an Equal Opportunity Employer but does practice Indian Preference hiring in accordance with
Public Law 93-638, the Indian Self Determination and Education Act.
Per MIT Policies, employees must pass a pre-employment Alcohol and Drug test and be free of drugs and alcohol.

JOB TITLE: Room Chef

LICENSES OR CERTIFICATIONS REQUIRED: Class III B

STARTING SALARY: GRADE: 15 STATUS: Salaried

JOB SUMMARY: Under the direction of the Assistant Executive Chef, manages an individual restaurant kitchen operation efficiently and
profitably. Supervises kitchen personnel, develops and implements procedures, and assists in preparing menus, specials and recipes.
Assists in the ongoing training of kitchen personnel for the individual outlet.

MAJOR TASKS AND RESPONSIBILITIES:

1. Assumes overall responsibility for the efficient operation of the individual kitchen.
2. Schedules and trains kitchen staff.
3. Plans daily specials for lunch and dinner.
4. Provides input to Executive Chef on related procedures and operations.
5. Checks portions and quality to make sure they conform to standards.
6. Establishes and maintains security of all products, supplies, and equipment.
7. Provides daily/weekly prep and cleaning list for staff.
8. Oversees the cleanliness and organization of walk-ins and all kitchen storage areas.
9. Ensures all food items are prepared fresh daily.
10. Maintains a clean, sanitary kitchen, dish room, and storeroom.
11. Maintains kitchen departmental employee files to include performance appraisals and disciplines.
12. Controls energy cost in the kitchen.
13. Orders all necessary product, equipment, small wares etc, for the individual outlet.
14. Training of Sous Chefs and cooking personnel in all necessary tasks required for food preparations of all menu items.
15. Knowledge of all food stations, hot and cold and be able to work all positions of subordinate employees.
16. Assist with establishing and maintain effective internal controls within the outlet.
17. Ensure maximum standard of service to guest is met by having food go out of the kitchen in a timely manner.
18. Be aware and correct any hazardous areas to prevent accidents.
19. 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.
20. Controls food cost by establishing purchasing specifications straight from requisitions system, product storage requirements
standardization of recipes and waste control procedures.
21. Responsible for all Kitchen employee payroll/time cards
22. Conducts interviews and selects candidates for hiring consideration.
23. Must know and have full understanding of menu items and presentation.
24. Performs other supervisory functions as requested by Executive Chef and Assistant Executive Chef.
25. Mentors and establishes adequate training for Muckleshoot Tribal Member Kitchen employees.
26. Performs all other duties as assigned.

EXTENT OF JOB AUTHORITY: Oversees all kitchen personnel and production. Ensures the cleanliness and sanitation of all equipment
and storage areas. Monitors all products for the highest quality. Monitors presentation of all food served. Hires, trains, mentors, disciplines
and recommends termination of staff.

EDUCATION, EXPERIENCE AND TRAINING FOR POSITION (required and preferred): High school diploma or GED equivalent
required. Training in sanitation laws and procedures. 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 – 7 years experience as a Sous Chef or Restaurant Chef
over seeing multiple outlets required. 1- 2 years of Kitchen management experience. Previous experience in supervising a staff of 100 or
more employees required. Must maintain a valid WA State Health Card/Food Handlers permit.

SPECIFIC SKILLS/KNOWLEDGE/ABILITIES REQUIRED FOR POSITION: Thorough knowledge of all phases of kitchen
procedures, operations, and State Board of Health regulations. Must have valid Serve Safe Certificate. Ability to operate cooking
equipment, knowledge of sautéing, broiling, steaming, baking, and sauce specialties. Must be able to create menus, do cost analysis of
recipes and set menu pricing. Ability to work with and maintain confidential information and materials.

PHYSICAL REQUIREMENTS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential
functions of this job.
• While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel
objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell.
Some essential functions of the job will be performed within a smoking environment.
• The employee must occasionally lift and/or move up to 40 pounds.
• Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception,
and the ability to adjust focus.

WORK ENVIRONMENT: Work environment characteristics described here are representative of those that must be met by an employee
to successfully perform the essential functions of this job.
• The noise level in the work environment is usually moderate.
• Some essential functions of the job will be performed within a smoking environment.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Opened Closed
05/07/09 Until Filled