FT 1st Cook-GCT

Great Canadian Entertainment; Toronto; On-site; CAD 33,000 - 41,000; Full time

Job summary

Great Canadian Entertainment is seeking an experienced Cook to prepare and cook all menu items for our buffet and restaurant outlets under the direction of the Sous Chef. You will lead a fast-paced kitchen, maintain safety standards, and train junior cooks.

Multi-tasking, strong knife skills, and HACCP knowledge are essential, with bilingual capability considered an asset. Qualified candidates have 5+ years kitchen experience, a Safe Food Handling certificate, and possibly supervisory

Qualifications

• Post-Secondary Education in a related field.
• Complete Safe Food Handling course or Safe Food Handler Certificate.
• Supervisory experience is an asset.
• Strong knife handling skills and knowledge of HACCP.
• Smart Serve Certified; WHMIS trained.

Responsibilities

• Prepare all menu items with adherence to menu and ingredients specifications.
• Provide training to Cook 2 and Cook 3 on menu items.
• Direct the line and be accountable for the success of each shift.
• Setup, prepare and cook food for buffet and restaurant outlets.
• Ensure food safety regulations and temperature logs are completed accurately.
• Control food waste and spoilage; maintain cleanliness.

Skills

Knife handling

HACCP knowledge

Multi-tasking

Organizational & communication

Bilingual English/French asset

Education

Post-secondary education in a related field

Safe Food Handling/Safe Food Handler Certificate

Smart Serve Certified; WHMIS trained

Supervisory experience asset

Job description

JOB DESCRIPTION

After opening and under the general direction of the 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!

Key Accountabilities

• 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 and restock supplies as required.
• 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.
• Setup, prepare and cook food items for the buffet and restaurant outlets.
• Provide training to Cook 2 and Cook 3 on menu items.
• Work co-operatively with other kitchen personnel to prepare hot and cold food items for the buffet and restaurant outlets.
• Prepare meat, seafood and raw food items in accordance with established recipes and food safety standards.
• Assist Kitchen Supervisor in preparing and cooking 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.
• Clean and sanitize workstation before and after food preparation.
• Inspect work area daily and report any hazards and/or defective equipment to the Chef de Partie and 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 Chef de Partie immediately.
• Perform other duties as required by management.
• Bilingual (English/French) is an asset but not required.
• Performs other duties as assigned.

Education And Qualification Requirements

• Post-Secondary Education in a related field
• Minimum five (5) years of kitchen experience with one (1) year in a casino environment
• Completion of Safe Food Handling course or Safe Food Handler Certificate
• Supervisory experience an asset
• Strong knife handling skills
• Knowledge of HACCP
• Smart Serve Certified; WHMIS trained
• 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;

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, non-traditional work hours.

Minimum Rate (CAD $) | Minimum Salary (CAD $)

23.85

Job Rate (CAD $) | Midpoint Salary (CAD $)

29.81

Maximum Rate (CAD $) | Maximum Salary (CAD $)

29.81

Existing Vacancy: Yes