Lead Line Cook & Kitchen Production Specialist

Red Shores Race Track & Casino; Charlottetown; Presencial; CAD 38.000 - 52.000; Jornada completa

Descripción de la vacante

Red Shores Race Track & Casino is seeking a Cook II to handle day-to-day food production in the main kitchen and concession areas. The role emphasizes high-quality presentation and proper handling to minimize waste and maintain portions.

Candidates should have either formal cooking school training or substantial relevant experience, with 5+ years in fast-paced kitchens, including buffet, catering, and line work. Independence and staff oversight are valued.

Formación

• Graduate from cooking school or relative working experience.
• 5+ years cooking experience in a fast paced restaurant setting.
• Buffet, catering and line experience imperative.
• Ability to work independently as required.
• Ability to oversee staff.
• Some autonomy and creative license.

Responsabilidades

• Perform food production in main kitchen and/or concession.
• Ensure proper handling and storage of food to minimize waste and ensure portion control.
• Monitor and ensure quality of food produced; report deviations to Sous Chef and Cook I.
• Escalate staff and guest concerns to appropriate supervisor to ensure satisfaction.
• Ensure compliance with OHSA and safe food handling (HACCP) standards.
• Support Cook III duties as required.
• Assist in menu execution and monitor production for proper portion control.
• Assist in monitoring stock levels and communicate shortages to Chef I.
• Maintain and rotate all workstations, equipment, and food products.
• Establish daily personal production plan.
• Provide creative recommendations to Chef I.
• Maintain cleanliness and organization of equipment and workspace.

Conocimientos

Independence

Staff oversight

Autonomy & creativity

Buffet experience

Catering & line experience

Educación

Cooking school graduate or relevant experience

Descripción del empleo

Red Shores Race Track & Casino is seeking a Cook II to handle day-to-day food production in the main kitchen and concession areas. The role emphasizes high-quality presentation and proper handling to minimize waste and maintain portions.

Candidates should have either formal cooking school training or substantial relevant experience, with 5+ years in fast-paced kitchens, including buffet, catering, and line work. Independence and staff oversight are valued.