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Great Canadian Gaming Corp.
Moncton, NB
Full Time
6 days ago

Get your game-face on!

At Casino New Brunswick, you'll find an atmosphere that is a unique mix of friendliness and excitement in a modern entertainment complex, built specifically with comfort and enjoyment in mind. Our employees are inviting, friendly and help convey a sense of fun that's unique to the Maritimes.

Spanning 24,000 square feet, our Vegas-style casino is a hotbed of excitement. Our facility includes a multi-purpose Entertainment and Convention Centre, as well as a full-service Hotel and Spa.

Every job at Casino New Brunswick is important to the success of our business.

General Description of Job
Under the direction of the Executive Chef, the Sous Chef is responsible to assist the Executive Chef to lead, coach, motivate and oversee all staff and aspects of the Food & Beverage departmental operations pertaining to the back of house on a daily basis. The Sous Chef will assist in monitoring the back of house departmental budgets and ensure that prudent decisions are made in order ensure operational efficiencies. The work is typified as a full time hands-on Supervisor and includes establishing priorities, developing plans, and ensuring work quality is maintained by staff. The Sous Chef is required to take all necessary precautions to protect the safety and health of workers and ensure that safe work practices are developed and adhered to. Supervision is a large part of the duties of this position and the Sous Chef is required to coordinate the activities of employees doing various tasks within the department. Responsibilities include scheduling, training, ongoing employee development, performance management and appraisal, establishing work standards and monitoring performance. In consultation with the Executive Sous Chef and Human Resources, the incumbent will participate in recruitment and issuing discipline within established guidelines.

Other duties include, but are not limited to: participate in the development of departmental annual budgets, assist with the development and implementation of creative menu items for the various foodservice outlets, monitor department budgets and control department expenditures related to labor, food costs and other operational costs during the course of a specified shift, plan and conduct pre-shift staff meeting and resolve department issues, providing guidance and direction to employees to ensure a positive morale and motivation of all employees is sustained at all times.

Working Conditions

    •This position involves frequent standing and walking as well as lengthy periods of concentration and analysis when developing reports, preparing schedules and correspondence and assessing management and operational requirements. •This position may require lifting weight of up to approximately 50 lbs. •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

Knowlege and Skills Required

    •One to three months on the job learning is necessary to fully understand the business, procedures, products, and all areas of responsibility and functions of this position. •The incumbent is required to possess a Red Seal certificate along with 4-5 years experience in a progressive supervisory capacity of a large volume foodservice operation. A Post Secondary education in a recognized Hospitality or Culinary Management program is required. •Training in Outlook Express, PowerPoint, Microsoft Office (Word and Excel) is required. •The incumbent will have ongoing experience in a kitchen supervisory position with practical hands on knowledge and experience in all facets of the Food & Beverage operations. Specific Casino food and beverage operational experience would be an asset with an understanding of menu design, inventory control and food cost practices and procedures. Additionally, high volume banquet plated and buffet service and hotel restaurant service would be required experience. Excellent interpersonal and communication skills are required in order to promote maintain and deliver impeccable service standards at all times. Proven experience in leading, motivating and scheduling a large team of kitchen employees is also required. •The skill requirements for this position include customer service, teamwork and cooperation, communication, self-development and initiative, valuing diversity, integrity and building trust, achieving quality results, technical/professional knowledge. These competencies are deemed important for the success of the position and Casino New Brunswick. •Work to create customer-focused service & solutions •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. Expressing ideas clearly and concisely in documents that have organization, structure, grammar, language and terminology adjusted to the characteristics and needs of the audience. •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. •Achieving an appropriate level of technical skills and knowledge in position related areas: Keeping abreast of current development, organizational policies, and trends in the area of expertise. •Will find effective solutions when dealing with staff issues and guest relations. Improper handling of staff issues could result in low morale and poor service. Improper Guest service could affect reputation of Casino New Brunswick, and result in loss of revenues and of repeat patronage of guests. •Will interact with all areas associated with the Food & Beverage department. Other departments of Casino New Brunswick that require the incumbent to interact with include Human Resources, Marketing, Gaming, Guest Services (Casino, Hotel and Palladium) and the Senior Management team.

Casino New Brunswick offers a competitive wage structure, comprehensive health benefits, paid personal time off days, an employee assistance program and various corporate discounts for qualifying part-time and full-time team members.

We thank all applicants for their interest, however only those chosen for an interview will be contacted.

Hospitality and Tourism