2nd Cook (Full-time) - Moncton

Great Canadian Entertainment; City of Moncton; On-site; CAD 42,000 - 64,000; Full time

Job summary

Casino New Brunswick is seeking a 2nd Cook to support the Executive Chef and Culinary Management team in delivering high-quality menu items with strong presentation. You will manage time, maintain professionalism, and contribute to a safe, welcoming work environment aligned with the casino’s culture of outstanding entertainment experiences.

Responsibilities include directing the line, preparing hot and cold items, coordinating with other kitchen staff, and supporting catering and events.

Qualifications

• Post-secondary education in a related field.
• Minimum two years of kitchen experience.
• Working towards RED SEAL certification or desire to grow in the culinary arts.
• Completion of Food Safety Certificate.
• WHMIS certification is required.
• Strong knife handling skills.
• Ability to multi-task and excel in a fast-paced environment.
• Maintain a positive working relationship with team and management.
• Must be 19 years of age or older.
• Ability to pass a criminal background check.

Responsibilities

• Prepare all menu items per specifications and recipes.
• Maintain inventory levels.
• Evaluate procedures and suggest improvements.
• Create and cost daily specials.
• Direct the line and oversee each shift.
• Buffet setup, stocking and teardown as instructed.
• Prepare salads, sandwiches, dressings, sauces, vegetables and other items.
• Assist in catering and special events.
• Ensure food safety and temperature logs are completed.

Skills

Knife handling

Multi-tasking

Organizational skills

Interpersonal communication

Food safety knowledge

Background check clearance

Education

Post-Secondary Education in a related field

Completion of Food Safety Certificate

Working towards RED SEAL certification

Job description

Position Summary

JOB DESCRIPTION

Under the direction of the Executive Chef and supervision of our Culinary Management team, 2 nd Cook is responsible for maintaining the smooth and efficient operation of all sections of the kitchen and serving areas through effective time management, overall professionalism, and poise. The 2nd Cook will be responsible for serving a multitude of hot and cold menu items and executing menu item production with an emphasis on quality and presentation. This role must contribute to a safe and welcoming work environment for all. Above all else, must embrace and be aligned with Casino New Brunswick’s culture and philosophy of providing outstanding entertainment experiences.

Key Accountabilities

• Responsible for preparing all menu items with strict adherence to menu and ingredients specifications;
• 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 1 st Cook 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;
• Comply with all health and safety requirements including the use of personal protective equipment (PPE) as required;
• Perform other duties as required by management.
• Other duties as assigned.

Education And Qualification Requirements

• Post-Secondary Education in a related field;
• Minimum two (2) years of kitchen experience;
• Working towards RED SEAL certification or desire to grow in the culinary arts
• Completion of Food Safety Certificate;
• Supervisory experience an asset;
• Strong knife handling skills;
• Must be WHMIS certified;
• 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;
• Must be able to pass a criminal background check
• Must be 19 years of age or older

Work Environment Considerations

• Regular kitchen/restaurant environment, fast paced with multiple priorities, deadlines and deliverables.
• This role requires extended period of standing, walking, bending and may lift up to 35 lbs.
• The role requires a flexible schedule that adapts to business needs, and will have non-traditional work hours including holidays, evening, overnight or weekend shifts.