Under the direction of the Culinary Management team, the 1st Cook is responsible for preparing and serving a multitude of hot and cold menu items that are featured within the Casino restaurants. 1st cooks organize, prepare and assemble hot and cold food, in preparation for it to be served to customers. They do some cleaning and caring for kitchen equipment, tools and machinery. They possess the knowledge and skills to work efficiently and quickly with little supervision. The position offers an opportunity to learn more about cooking and about working in this sector
•Reports to the Executive Chef, Executive Sous Chef, Sous Chef or Chef de Partie (Culinary Management team) •All food products (hot and cold) in any restaurant outlet are kept hot, full, fresh, clean and garnished at all times during service •Assist in the receiving, checking, stock rotation and inventory control for the kitchen facilities following procedure •Follow guidelines for storage of different types of foods •Ensure that recipes are produced in conjunction with and do not deviate from the Casino's standardized recipes •Once trained will have sound knowledge and understanding of all menu items offered •Ensure that all food items are prepared and ready for service times •Attend training programs when required •Ensure attendance at daily pre-shift meetings •Maintain positive and professional relationships with other Casino departmental staff members •Work collaboratively with the Culinary Management team to ensure consistency and standardization of department requirements •Communicate to the Culinary Management team any issues that may require assistance to remedy the situation Education and Qualification Requirements:
•It is preferred that the incumbent have a minimum of 1-3 year's ongoing experience in a 2nd cook position with practical hands on knowledge and experience of medium to large size foodservice operations. Specific Casino food and beverage operational experience would be an asset with an understanding of buffet food preparation and presentation procedures •Excellent interpersonal and communication skills are required in order to promote maintain and deliver impeccable service standards at all times when dealing with the public •Working effectively to accomplish organizational goals; taking action that respects the needs and contributions of others, contributing to and supporting consensus •Expressing ideas and listening effectively, both verbally and non-verbally, to achieve understanding. Sharing information; giving feedback •Self-starting; seeking out and/or willingly accepting assignments, responsibilities and challenges •Respecting diversity for the benefits of individual employees, the organization and the community as a whole •Demonstrating integrity in all decisions, communication and actions; modeling the values of the organization in the conduct of all business activities •Keeping abreast of current development, organizational policies, and trends in the area of expertise •Bilingualism is an asset Work Environment Conditions:
•Use proper lifting, bending, pushing and pulling techniques •Perform job tasks and remain vigilant in the event of an emergency •The capabilities to multi task under time constraints •Work within a 24/7 operation with ability to work flexible hours when required (days, evening, nights, weekends and holidays) •Willing to submit to a criminal record check with results acceptable to our organization, standards and position, and/or obtain and maintain an NBLGC license registration •Must have employment eligibility in Canada •Must be 19 years of age or older Special Working Conditions:
Our reputation is of paramount importance. As such, we will conduct our business in an ethical and professional manner. Every team member will be obliged to understand and follow all of the policies outlined in Great Canadian's Corporate Ethics and Conduct Manual and will disclose any irregularities or wrongdoing in accordance with the Company's Whistleblower Policy. The Company is committed to sound internal control policies and practices. Every team member will follow the internal control practices required of their position and department. Compliance Requirements:
Every team member must comply with all requirements of the Corporate Ethics and Conduct Manual and with all other corporate policies as communicated. Every team member will be familiar with the business process documentation and internal control objectives related to their position and how their job description aligns with specific internal control activities for which they are responsible. Every team member must adhere to all Company and regulatory policies as they relate to functions of the position. Licensing and Certification Requirements:
Permanent employment may be dependent upon the authorization and continued approval of the Provincial/State Regulatory Bodies. New employees may be required to complete an application and, if required, will begin work only after regulatory approval is granted. Existing team members will reapply as necessary, and continuing work will be dependent upon successful reapplication. For positions that require additional certification, the appropriate level of certification will be maintained.
Hospitality and Tourism