About The Role

After opening and under the general direction of the Sous Chef, this position will be responsible for
preparing and cooking all menu items with strict adherence to menu specifications for the buffet and
restaurant outlets. This role must contribute to a safe and welcoming work environment for all employees
and must demonstrate the ability to multi-task in a fast-paced environment. Above all else, this position
must lead by example to create Great Experiences and Memories for all guests and colleagues!

Key Accountabilities

Responsible for preparing all menu items with strict adherence to menu and ingredients specifications;
Ensure a high caliber of food service for guest
Ensure inventory levels are maintained and restock supplies as required
Evaluate kitchen procedures and processes and make recommendations for implementation and improvements as required
Create and cost daily specials
Direct the line and be accountable for the success of each shift
Setup, prepare and cook food items for the buffet and restaurant outlets
Provide training to Cook 2 and Cook 3 on menu items
Work co-operatively with other kitchen personnel to prepare hot and cold food items for the buffet and restaurant outlets
Prepare meat, seafood and raw food items in accordance with established recipes and food safety standards
Assist Kitchen Supervisor in preparing and cooking food items for catering and special events
Comply with food safety regulations and ensure all temperature logs are completed accurately
Control food waste and spoilage
Clean and sanitize workstation before and after food preparation;
Inspect work area daily and report any hazards and/or defective equipment to the Chef de Partie and Sous Chef immediately
Comply with all health and safety requirements including the use of personal protective equipment (PPE) as required
Report all injuries, accidents and unusual conditions to the Chef de Partie immediately
Perform other duties as required by management
Bilingual (English/French) is an asset but not required
Performs other duties as assigned

Education and Qualification Requirements

Post-Secondary Education in a related field
Minimum five (5) years of kitchen experience with one (1) year in a casino environment
Completion of Safe Food Handling course or Safe Food Handler Certificate
Supervisory experience an asset
Strong knife handling skills
Knowledge of HACCP
Smart Serve Certified; WHMIS trained
Ability to multi-task and excel in a fast-paced environment
Strong organizational, interpersonal and communication skills
Strong knowledge of food safety requirements
Ability to perform tasks effectively and safely within prescribed time limits

Maintain a positive working relationship with fellow employees and management as part of a team

Work Environment Considerations

Regular kitchen environment; standing and walking for long periods of time; major exposure to heat, cold, steam, noise, odors; lifting, carrying, pushing, pulling, stretching, bending; some exposure to fumes, smoke, chemicals, non-traditional work hours.

Minimum Rate (CAD $) | Minimum Salary (CAD $)

23.85

Job Rate (CAD $) | Midpoint Salary (CAD $)

29.81

Maximum Rate (CAD $) | Maximum Salary (CAD $)

29.81 Existing Vacancy: Yes