Under the direct supervision of the Chef de Cuisine, Sous Chef, Pastry Chef, Kitchen Manager, or Manager, F\&B, this position is responsible for the execution of menu item production, maintaining all company standards and thorough adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports Great Canadians learning environment while establishing a safe and welcoming work environment for all team members.
Key Accountabilities
- Prepares, pre-cooks, cooks and presents menu items in a timely fashion; follows standardized recipes.
- Prepares mis en place (setting in place) of foods, garnishes, sauces, dishes, cutlery and other products as required for high volume production.
- Cleans kitchen equipment after use according to health and safety policies and procedures.
- Receives stock from receiving operations, labels, dates, stores and rotates in appropriate storage areas.
- May take orders over the counter at some locations.
- Assists with month end inventories as directed.
- Attends culinary meetings as required.
- Liaises and communicates effectively with all appropriate operational departments.
- Develops and cultivates strong working relationships with all stakeholders: guests, ownership and team members.
- Ensures compliance with licensing laws, health and safety and other statutory regulations.
- Performs other duties as assigned or directed.
Education and Qualifications
- High School Diploma; Culinary education an asset.
- Minimum 2 years of culinary experience.
- Red Seal certification through ITA or current enrollment in the program an asset.
- Food Safety Certification.
- Ability to successfully obtain a Gaming License.
- POS and cash handling experience (if necessary).
- Ability to exceed internal and external customer expectations through timely, effective and service-oriented communication.
