PT Demi Chef de Partie-TIC (Line Cook)

Position Summary:

Thisposition isresponsible forthe execution of menu item production. UnderthesupervisionofF&B Manager or Supervisor this role mustmaintain all company standards and through adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all employees. Positively contributes to an entrepreneurial culture that is nimble energized growth oriented to self-motivate and lead by example. Above all else must be aligned with and promote Shorelines Casino culture and philosophy of creating memorable experience for our guests and colleagues.

Primary Responsibilities

• Exceeds guest expectations by providing outstanding customer service.
• Helps create an engaged work environment by choosing positivity and fun recognizing excellent peer performance and by caring about and supporting our colleagues every day
• Participates in the implementation of the departmental strategic plans.
• Prepares pre-cooks cooks and presents menu items in a timely fashion following standardized recipes
• Prepares mis en place (setting in place of foods garnishes sauces dishes cutlery etc) and other products as required for high volume production
• Receives stock labels dates stores and rotates in appropriate storage areas
• Cleans culinary equipment after use and/or remove soiled equipment to the dish pit
• Assists with month end inventories as directed
• Liaises and communicates effectively with all appropriate operational departments
• Develops andcultivates strongworking relationshipswithall stakeholders: guestsownershipregulatorybodiesandemployees
• Contributes to a team of engaged colleagues who care passionately about the business site operations and delivering a great guest experience.
• Contributes toward workplace health safety and wellness initiatives.
• Anticipates operational and service issues before they escalate trouble-shoots and resolves guest concerns before they are complaints.
• Performsotherdutiesasassignedordirected and assist other co-workers as needed

Education & Qualification Requirements

• People-focused and committed to service excellence
• Proactive and solution-oriented with a drive to succeed
• High School Diploma
• Culinary education a plus
• Completion of a Culinary Apprentice Program an asset
• Safe Food Handling Certificate required
• WHMIS an asset
• Smart Serve Certificate an asset
• Ability to exceed internal and external customer expectations through timely effective and service oriented communication
• Minimum 1-2 years culinary experience
• Successful criminal background check

Working Environment Considerations:

Regularcasinoenvironmentstandingorwalkingforlongperiodsoftimesomeexposuretonoise and conflictnon-traditionalworkhours