3rd Cook (Full-time Conract) - Port Perry

Great Canadian Entertainment; Port Perry; On-site; CAD 42,000 - 54,000; Full time

Job summary

Great Blue Heron Casino & Hotel in Ontario is seeking a Full-time 3rd Cook for buffet and restaurant outlets. The role reports to Kitchen Supervisor or Sous Chef and requires preparing all menu items, maintaining safety standards, and supporting catering events.

The position includes a secondment ending January 3, 2027, with a flexible schedule including evenings and weekends. Ideal candidates have a High School Diploma or 1 year related experience, Safe Food Handling certification, strong knife

Qualifications

• High School Diploma or 1 year related work experience.
• Safe Food Handling course or Safe Food Handler Certificate.
• Strong knife handling skills.
• Ability to multi-task in a fast-paced environment.
• Strong organizational, interpersonal and communication skills.
• Strong knowledge of food safety requirements.
• WHMIS training is an asset.
• Ability to pass criminal record check.

Responsibilities

• Prepare all menu items with adherence to menu and ingredients specifications.
• Ensure a high caliber of food service for guests.
• Maintain inventory levels.
• Set up, stock, and tear down buffet as instructed.
• Prepare salads, sandwiches, dressings, sauces, vegetables and other items per recipes.
• Assist in preparing meat, seafood and raw items per recipes and standards.
• Assist in catering and special events.
• Comply with health and safety requirements including PPE and temperature logs.

Skills

Knife skills

Food safety knowledge

Multi-tasking

Team collaboration

Education

High School Diploma

Safe Food Handling certificate

Job description

Job description

Line: 09:00-17:00 Wed/Thurs, 15:00-23:00 Fri-Sun, Mon/Tues off

Company: Great Blue Heron Casino & Hotel

Great Blue Heron Casino & Hotel is seeking a Full-time 3rd Cook! This is a secondment position that will end on January 3, 2027. Please note the end date is subject to change.

Under the general direction of the Kitchen Supervisor or Sous Chef, 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.

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:

• 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;

• 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 Kitchen Supervisor 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 Kitchen Supervisor immediately;

• Perform other duties as required by management.

Successful applicants will demonstrate the following qualifications:

• High School Diploma or a minimum of (1) year related work experience;
• Completion of Safe Food Handling course or Safe Food Handler Certificate;
• Strong knife handling skills;
• Ability to multi-task and excel in a fast-paced environment;
• Strong organizational, interpersonal and communication skills;
• Strong knowledge of food safety requirements;
• WHMIS training is an asset;
• 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.

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?