1st Cook (Full-time Secondment) - GBH

Great Canadian Entertainment; Port Perry; On-site; CAD 40,000 - 60,000; Full time

Job summary

Ein innovatives Unternehmen sucht einen engagierten 1. Koch, der in einer dynamischen Umgebung arbeiten möchte. In dieser Rolle sind Sie verantwortlich für die Zubereitung von Speisen für verschiedene Anlässe und die Gewährleistung einer hohen Lebensmittelqualität. Sie bringen Ihre kulinarischen Fähigkeiten und Kenntnisse in Lebensmittelsicherheit ein, während Sie in einem Team von Fachleuten arbeiten. Wenn Sie eine Leidenschaft für das Kochen haben und bereit sind, in einem flexiblen Arbeitsumfeld zu arbeiten, ist dies die perfekte Gelegenheit für Sie!

Qualifications

• 4-5 Jahre Erfahrung in einer großen Küche.
• Umfassendes Wissen über Lebensmittelsicherheit und Hygienepraktiken.

Responsibilities

• Zubereitung von Speisen für Buffet und à la carte Menü.
• Sicherstellung der Sauberkeit und Hygiene in der Küche.
• Zusammenarbeit mit dem Sous Chef und anderen Köchen.

Skills

Kundenservice

Kochkunst

Lebensmittelsicherheit

Zeitmanagement

Teamarbeit

Initiative

Education

Formale kulinarische Ausbildung

Tools

Küchengeräte

Job description

Great Blue Heron Casino & Hotel is seeking a Full-time 1^st Cook! This contract will end on December 31, 2025 and is subject to change.

Reporting to the Sous Chef, the First Cook is responsible for providing exceptional food quality for employees and guests. This role required the incumbent to demonstrate strong knowledge of food safety and ensuring that all cleaning and sanitation requirements are always adhered to.

The ideal candidate is an energetic professional with proven knowledge, skills and abilities, executing the following in support of the company’s vision, mission and values:

• Excellent internal and external customer service skills are required to be displayed at all times
• Prepare food for the buffet, a la carte menu, cafeteria and catering events according to specifications and guest requests
• Prepare a la carte menu orders as per specifications and ensure proper presentation and garnishment of dishes in an efficient manner
• Collaborate with Third Cook to ensure all food items are prepared under the supervision of the Sous Chef
• Bake, roast, steam broil and cook food as required
• Control food waste and spoilage
• Restock low food items and inventory during shift
• Ensure cleanliness and sanitation of the kitchen area at all times
• Inspect work area daily and report any hazards and/or defective equipment to the 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 Sous Chef immediately
• Perform other duties as required by the Sous Chef

Successful applicants will demonstrate the following qualifications:

• Must have formal culinary training with 4-5 years of progressive culinary experience in a large kitchen
• Extensive knowledge of kitchen equipment, food safety and sanitation practices
• Must be WHMIS certified
• Show initiative and understanding of other roles and responsibilities in the kitchen
• Exceptional knife handling skills
• Ability to follow and provide instructions in a friendly and professional manner
• Be thoroughly familiar with the causes of food poisoning and method of prevention
• Ability to analyze current inventory and develop daily prep lists in order to control food waste and spoilage
• Ability to prioritize and possess excellent time management and organizational skills
• Maintain a positive working relationship with fellow employees and management as part of a team
• Ability to work independently and under pressure in a fast-paced environment
• Ability to perform tasks and duties effectively and safely within prescribed time limits

Candidates must be ready and willing to work a flexible schedule, including evenings, weekends, holidays and overnights. The hours of work will be based on operational needs. Ready to embark on your next adventure?