Position Summary
Under the direction of the Sous Chef(s), Chef de Cuisine, the primary duty of the 1st Cook is to prepare high quality food-to-order for guests based on established guidelines. Additional responsibilities also include maintaining clean and sanitized work areas.
Must be collaborative, excel at multi-tasking, and display exceptional communication and interpersonal skills. Contributes to a safe and welcoming work environment for all employees. Motivates, leads by example and provides a learning environment. Ensures adherence to all policies and procedures. Above all else, must embrace and be aligned with Casino Nova Scotia’s culture and philosophy of providing outstanding entertainment experiences.
Key Accountabilities
- Cuts and prepares food items for cooking
- Sets mise en place daily
- Prepares simple sauces, observes and tests all food items
- Cleans and maintains the work area and equipment, ensures proper sanitation adherence
- Ensures that food-quality adheres to kitchen management standards
- Assists with food presentation for Banquets, Buffet & Restaurant as required
- Assumes daily responsibilities according to business needs and works within all areas of the culinary department as required
- Responsible for the timely and accurate preparation of food items for all outlets
- Responsible for supervision of all outlets in the absence of the Sous Chef(s), Chef
- Develops and cultivates strong working relationships with all stakeholders: guests, employees, vendors and regulators
- Ensures compliance with licensing laws, health and safety and other statutory regulations
- Performs other duties as assigned or directed
- Finds ways to play ; you are serious about work, without being serious in your demeanor
- Chooses to make everyday a great day
- Stays focused in order to be there
- Delivers an exceptional entertainment experience to internal and external guests to ensure you make their day
Education and Qualifications
- Embraces the Casino Nova Scotia culture and philosophy and has a playful, infectious and "all about the guest" attitude!
- Culinary Inter-provincial Red seal certificate is preferred
- Minimum of 5 years cooking experience: 3 years as a 2nd Cook is required
- Previous experience in Banquets, line Cooking & Basic Pastry in Hotel style Kitchen is required
- Proven customer service skills with both staff and guests are required
- Garde Manger, Pastry & Saucier experience is an asset
- Demonstrated excellent interpersonal skills and a high degree of self-motivation is required
- Demonstrated communication skills and must be able to convey information and ideas clearly, is required
- Demonstrated ability to maintain composure and objectivity under pressure, is required
- Demonstrated effective problem-solving abilities is required
- Must be able to lift 25 kg (required)
- Must be flexible and able to work various shifts
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, risk of minor cuts and burns, non-traditional work hours
