FT 1st Cook-GCT (18 Month Contract)

Position Summary: 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

The 1st Cook is responsible for preparing and cooking menu items for buffet and restaurant outlets while ensuring strict adherence to recipes and food safety standards. This role also involves supervising kitchen staff, managing inventory, and maintaining a clean and safe work environment.

Candidates must have post-secondary education in a related field and a minimum of five years of kitchen experience, including one year in a casino environment. Essential certifications include Safe Food Handling, WHMIS, and Smart Serve.

• TrainingSouhaitée
• Salubrité alimentaireSouhaitée
• Food preparationSouhaitée
• Gestion des stocksSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Food preparation
• Menu specification adherence
• Inventory management
• Kitchen procedures
• Costing daily specials
• Line supervision
• Training
• Meat preparation
• Seafood preparation
• Food safety
• HACCP
• Knife handling
• Sanitization
• WHMIS
• Smart Serve
• Supervision
• Bilingual (French/English)
• Management
• Communication
• Cooking
• Food Services
• Food Safety And Sanitation
• Food Preparation
• Hazard Analysis And Critical Control Points (HACCP)
• Multitasking
• Personal Protective Equipment
• Restaurant Operation
• Seafood Preparation
• Time Management
• Workplace Hazardous Materials Information Systems
• Teamwork

• Food & Beverage
• Hospitality
• Trades
• Cook
• Cooks
• Cooks, Restaurant

Formation minimale

Études secondaires

Expérience minimale

5+ ans

Postuler avant le

10 sept. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine