2nd Cook-GCT

Position Summary:

After opening and under the general direction of the Chef de Partie, 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.
• 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.
• Prepare, setup, stock up and tear down buffet as instructed.
• Prepare salads, sandwiches, dressings, sauces, vegetables, fruits and other food items in accordance with specific recipes.
• Reheat soups, crock pots and gravy as required.
• Work co-operatively with other kitchen personnel to prepare hot and cold appetizers for the buffet and restaurant outlets.
• Assist Cook 1 with preparing meat, seafood and raw food items in accordance with established recipes and food safety standards.
• Assist in preparing 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.
• Responsible for restocking items as required.
• 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 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.

Education and Qualification Requirements:

• Post-Secondary Education in a related field.
• Minimum three (3) 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.
• Ability to successfully pass criminal record check.

Work Environment Considerations

• Fast paced with multiple priorities, deadlines and deliverables; exposure to some conflict, distress and noise;

This role requires a flexible schedule that adapts to the business needs of a 24-hour operation; will have non-traditional work hours including some evening and weekend work.