Part-Time Commis Chef-BEL

Join the Shorelines Casino Belleville team as a Commis Chef! Under the supervision of the Sous Chef, this position is responsible for the preparation of food items, maintaining 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. creates a Great and Memorable Experience for our guests and colleagues. An amazing new facility and experience awaits dynamic individuals with a drive to succeed and exceed guest expectations!

Duties and Responsibilities Include: 

• Prepares, pre-cooks and/or cooks food products as directed 

• Prepares mis en place (“setting in place” of foods, garnishes, sauces, dishes, cutlery, etc) and other products as required for high volume production

• Cleans kitchen equipment after use according to health and safety policies and procedures

• Receives stock from Receiving Operations, labels, dates, stores and rotates in appropriate storage areas

• Counts inventory 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, ownership and employees)

• Ensures compliance with licensing laws, health and safety and other statutory regulations

• Performs other duties as assigned or directed.

Successful candidates will demonstrate the following qualifications:

• High School Diploma
• Culinary education an asset
• Enrollment or completion of a Culinary Apprentice Program an asset
• Safe Food Handling Certificate required
• WHMIS required

• Smart Serve Certificate an asset

• Ability to exceed internal and external customer expectations through timely, effective and service oriented communication

• Minimum 6 months to 1 year culinary experience preferred

   

Since the fun never stops at Shorelines, candidates must be ready and willing to work a flexible schedule, including evenings, weekends, holidays and overnights, based on business needs.