FT 1st Cook-GCT (18 Month Contract)

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 the buffet and restaurant outlets under the Sous Chef. You will lead the line, ensure high standards of food service, and train junior cooks in a fast-paced casino environment.

The role emphasizes strict adherence to menu specifications, food safety, and the ability to multi-task while maintaining a positive work atmosphere. Bilingual English/French is an asset but not required.

Qualifications

• Post-secondary education in a related field.
• Minimum five years of kitchen experience with one 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.

Responsibilities

• Prepare and cook all menu items with strict adherence to menu specifications for the buffet and restaurant outlets.
• Lead 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 cooperatively with other kitchen personnel to prepare hot and cold items.
• Prepare meat, seafood and raw items per established recipes and food safety standards.
• Assist in catering and special events.
• Comply with food safety regulations and ensure all temperature logs are completed.
• Control food waste and spoilage.
• Clean and sanitize workstation before and after preparation.

Skills

Multitasking

Strong knife handling

Organizational skills

Interpersonal and communication

Food safety knowledge

Education

Post-secondary education in a related field

Safe Food Handling certification

Job description

JOB DESCRIPTION
After opening and under the general direction of the Sous Chef, this position will be responsible for

Position Summary
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

Maintain a positive working relationship with fellow employees and management as part of a team

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