KEY ACCOUNTABILITIES

• Responsible for preparing all menu items with strict adherence to menu and ingredients specifications;
• Ensure inventory levels are maintained;
• 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;
• Prepare, setup, stock up and tear down buffet as instructed;
• Prepare salads, sandwiches, dressings, sauces, vegetables, fruits and other food items in accordance with specific recipes;
• Reheat soups, crock pots and gravy as required;
• Work co-operatively with other kitchen personnel to prepare hot and cold appetizers for the buffet and restaurant outlets;
• Assist 1 st Cook with preparing meat, seafood and raw food items in accordance with established recipes and food safety standards;
• Assist in preparing 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;
• Responsible for restocking items as required;
• Clean and sanitize workstation before and after food preparation;
• Inspect work area daily and report any hazards and/or defective equipment;
• Comply with all health and safety requirements including the use of personal protective equipment (PPE) as required;
• Perform other duties as required by management.
• Other duties as assigned.

EDUCATION AND QUALIFICATION REQUIREMENTS

• Post-Secondary Education in a related field;
• Minimum two (2) years of kitchen experience;
• Completion of Food Safety Certificate;
• Supervisory experience an asset;
• Strong knife handling skills;
• Must be WHMIS certified;
• Working towards RED SEAL certification or desire to grow in the culinary arts
• 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;
• Must be able to pass a criminal background check

Under the direction of the Executive Chef and supervision of our Culinary Management team, 2 nd Cook is responsible for maintaining the smooth and efficient operation of all sections of the kitchen and serving areas through effective time management, overall professionalism, and poise. The 2nd Cook will be responsible for serving a multitude of hot and cold menu items and executing menu item production with an emphasis on quality and presentation. This role must contribute to a safe and welcoming work environment for all. Above all else, must embrace and be aligned with Casino New Brunswick’s culture and philosophy of providing outstanding entertainment experiences.