2nd Cook (F/T - 6 Month Contract)-HFX

Great Canadian Entertainment; Halifax; On-site; CAD 42,000 - 54,000; Part time

Job summary

Great Canadian Entertainment is seeking a 2nd Cook in Halifax to prepare high‑quality dishes under Chef direction. The role emphasizes collaboration, multi‑tasking, and strong communication while maintaining clean, sanitized work areas and following safety guidelines.

The position is a 6‑month contract with potential extension. Prior Red Seal or Journeyman credentials and 3+ years of culinary experience are preferred, including garde manger and saucier experience as assets.

Qualifications

• Inter-provincial Red Seal or Culinary Journeyman Red-Seal certificate or equivalent.
• Minimum 3 years of progressive culinary experience.
• Garde Manger and Saucier experience is an asset.
• Proven communication skills and ability to convey information clearly.
• Ability to maintain composure under pressure and work with diverse teams.

Responsibilities

• Cooks and prepares food items for cooking.
• Sets mise en place daily.
• Prepares simple sauces and tests all food items.
• Maintains a clean, sanitized work area and equipment.
• Ensures food quality adheres to kitchen standards.
• Assists with food presentation for events as required.
• Works across the culinary department as needed.
• Builds strong relationships with guests, staff, vendors, and regulators.
• Follows health, safety, and licensing guidelines.
• Performs other duties as assigned.

Skills

Communication skills

Interpersonal skills

Ability to convey information clearly

Self-motivation

Customer service

Education

Inter-provincial Red Seal / Culinary Journeyman Red‑Seal certificate or equivalent

Minimum 3 years of progressive culinary experience

Garde Manger & Saucier experience is an asset

Job description

Position Summary

Under the direction of the Sous Chef(s) and Executive Chef, the primary duty of the 2nd Cook is to prepare high‑quality food for guests based on established guidelines and maintain clean and sanitized work areas. Must be collaborative, excel at multi‑tasking, and display exceptional communication and interpersonal skills. Contributes to a safe and welcoming work environment and provides a learning environment. Ensures adherence to all policies and procedures. This is a 6‑month contract position with the possibility of extension.

Key Accountabilities

• Cuts and prepares food items for cooking.
• Sets mise en place daily.
• Prepares simple sauces, observes and tests all food items.
• Cleans and maintains the work area and equipment, ensuring proper sanitation adherence.
• Ensures that food quality adheres to kitchen management standards.
• Assists with food presentation for special events as required.
• Assumes daily responsibilities according to business needs and works in all areas of the culinary department as required.
• Develops and cultivates strong working relationships with all stakeholders: guests, ownership, employees, vendors, and regulators.
• Ensures compliance with licensing laws, health and safety, and other statutory regulations.
• Performs other duties as assigned or directed.
• Finds ways to play while maintaining a serious, focused work demeanor.
• Delivers an exceptional entertainment experience to internal and external guests.

Education and Qualifications

• Embraces the Casino Nova Scotia culture and philosophy with a playful, guest‑centric attitude.
• Inter‑provincial Red Seal / Culinary Journeyman Red‑Seal certificate or equivalent is an asset.
• Minimum 3 years of progressive culinary (cooking) experience.
• Garde Manger & Saucier experience is an asset.
• Demonstrated communication skills and ability to convey information clearly.
• Demonstrated ability to maintain composure and objectivity under pressure.
• Demonstrated effective problem‑solving abilities.
• Previous experience in banquets, line cooking, and appropriate knowledge of fine dining.
• High degree of self‑motivation and excellent interpersonal skills.
• Must be able to lift 25 kg.
• Satisfactory attendance.
• Proven customer service skills with staff and guests.
• Flexible and able to work various shifts.

Work Environment Considerations

• Regular kitchen environment, standing and walking for long periods; exposure to heat, cold, steam, noise, odors.
• Involves lifting, carrying, pushing, pulling, stretching, bending; exposure to fumes, smoke, chemicals; risk of minor cuts and burns.
• Non‑traditional work hours and variable shifts.

Benefits

• Inclusive and collaborative working environment that encourages creativity and celebrates success.
• Tools and technology needed to delight clients.
• Opportunities to work with and learn from diverse industry leaders.
• Freedom to innovate and support new and better ways to be successful.
• Environment that values diversity as a source of strength.
• Fun and engaging workplace culture.

Qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, age, sexual orientation, gender identity, gender expression, or disability.