Full time line cook/cook

Position Summary Under the direction of the Sous Chef(s), Executive Chef, the primary duty of the 2nd Cook is to prepare high quality food 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 environment. Ensures adherence to all policies and procedures. Above all else, must embrace and be aligned with Casino Nova Scotia’s culture and philosophy of providing outstanding entertainment experiences.
Key Accountabilities

Cuts and prepare 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, ensure proper sanitation adherence
Ensures that food-quality adheres to kitchen management standards
Assists with food presentation for special events as required
Assumes daily responsibilities according to business needs, work all areas of the culinary department as required
Develops and cultivates strong working relationships with all stakeholders: guests, ownership, 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!
Inter-provincial Red Seal/ Culinary Journeyman’s Red Seal certificate or equivalent is an asset
Minimum 3 years of progressive culinary (cooking) experience
Garde Manger & Saucier experience is an asset
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
Previous experience in Banquets, line cooking, and appropriate knowledge of fine dining is required
Demonstrated excellent interpersonal skills and a high degree of self-motivation is required
Must be able to lift 25 kg (required)
Satisfactory attendance is required
Proven customer service skills with both staff and guests is required Must be flexible and able to work various shifts

Work Environment Consider ations
~ 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, che micals, risk of minor cuts and burns, non-traditional work hours