Full-time 1st Cook-HFX

Position Summary

Under the direction of the Sous Chef(s) Chef de Cuisine the primary duty of the 1st Cook is to prepare high quality food-to-order for guests based on established guidelines. Additional responsibilities also include maintaining 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 for all employees. Motivates leads by example and provides a learning adherence to all policies and procedures. Above all else must embrace and be aligned with Casino Nova Scotias culture and philosophy of providing outstanding entertainment experiences.

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 ensures proper sanitation adherence
• Ensures that food-quality adheres to kitchen management standards
• Assists with food presentation for Banquets Buffet & Restaurant as required
• Assumes daily responsibilities according to business needs and works within all areas of the culinary department as required
• Responsible for the timely and accurate preparation of food items for all outlets
• Responsible for supervision of all outlets in the absence of the Sous Chef(s) Chef
• Develops and cultivates strong working relationships with all stakeholders: guests 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; you are serious about work without being serious in your demeanor
• Chooses to make everyday a great day
• Stays focused in order to be there
• Delivers an exceptional entertainment experience to internal and external guests to ensure you make their day

Education and Qualifications

• Embraces the Casino Nova Scotia culture and philosophy and has a playful infectious and all about the guest attitude!
• Culinary Inter-provincial Red seal certificate is preferred
• Minimum of 5 years cooking experience: 3 years as a 2nd Cook is required
• Previous experience in Banquets line Cooking & Basic Pastry in Hotel style Kitchen is required
• Proven customer service skills with both staff and guests are required
• Garde Manger Pastry & Saucier experience is an asset
• Demonstrated excellent interpersonal skills and a high degree of self-motivation is required
• Demonstrated communication skills and must be able to convey information and ideas clearly is required
• Demonstrated ability to maintain composure and objectivity under pressure is required
• Demonstrated effective problem-solving abilities is required
• Must be able to lift 25 kg (required)
• Must be flexible and able to work various shifts

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 risk of minor cuts and burns non-traditional work hours