POSITION SUMMARY

Under the direct supervision of the Chef de Cuisine, Sous Chef, Pastry Chef, Kitchen Manager, or Manager, F&B, this position is responsible for the preparation of food items, maintaining all company standards and adhering to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Ensures adherence to the Companys policies and procedures, motivates and leads by example and supports Great Canadians learning environment while establishing a safe and welcoming work environment for all team members.

KEY ACCOUNTABILITIES

• Prepares, pre-cooks and cooks food products as directed
• Prepares m is en place (setting in place) of foods, garnishes, sauces, dishes, cutlery and other products as required for high volume production
• Cleans kitchen equipment after use according to health and safety policies and procedures
• Rece ives stock from receiving operations, labels, dates, stores and rotates in appropriate storage areas
• May serve staff meals in the staff cafeteria at some locations
• May take orders over the counter at some locations
• Counts inv entory as directed
• Attends monthly culinary meetings
• Liaises and communicates effectively with all appropriate operational departments
• Develops and cultivates strong working relationships with all stakeholders: guests, owners hip and team members
• Ensures compliance with licensing laws, health and safety and other statutory regulations
• Performs other duties as assigned or directed

EDUCATION AND QUALIFICATIONS

• High School Diploma; Culinary education an asset
• Minimum 6 months of culinary experience
• Red Seal certification through ITA or current enrollment in the program an asset
• Food Safety Certification
• Ability to successfully obtain a Gaming License
• POS and cash handling experience (if necessary)
• Ability to exceed internal and external customer expectations through timely, effective and service oriented communication

Please refer the Job description for details