JOB DESCRIPTION

Under the direct supervision of the Chef de Cuisine or Manager, F&B;, this position is responsible for the execution of menu item production, maintaining all company standards and thorough adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. It ensures adherence to the Company's policies and procedures, motivates and leads by example, and supports Great Canadian's learning workplace while establishing a safe and welcoming work environment for all team members.

Key Accountabilities

- Prepares, pre-cooks, cooks, and presents menu items in a timely fashion; follows standardized recipes
- Prepares mis 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
- Receives stock from receiving operations, labels, dates, stores, and rotates in appropriate storage areas
- May take orders over the counter at some locations
- Assists with month‑end inventories as directed
- Attends culinary meetings as required




- Liaises and communicates effectively with all appropriate operational departments
- Develops and cultivates strong working relationships with all stakeholders: guests, ownership, 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 2 years 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

Work Environment Considerations

- Regular kitchen environment; standing and walking for long periods, exposure to heat, cold, steam, noise, odors; lifting, carrying, pushing, pulling, stretching, bending; some exposure to fumes, smoke, chemicals; risk of minor cuts and burns; non‑traditional work hours

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📌 3rd Cook (Part-time) - Sydney
🏢 Great Canadian Entertainment
📍 Sydney