After opening and under the general direction of the Sous Chef, this position will be responsible for

Position Summary After opening and under the general direction of the Sous Chef, this position will be responsible for preparing and cooking all menu items with strict adherence to menu specifications for the buffet and

restaurant outlets. This role must contribute to a safe and welcoming work environment for all employees and must demonstrate the ability to multi-task in a quick-paced environment. Above all else, this position

must lead by example to create Great Experiences and Memories for all guests and colleagues!

Key Accountabilities

Responsible for preparing all menu items with strict adherence to menu and ingredients specifications;

Ensure a high caliber of food service for guest

Ensure inventory levels are maintained and restock supplies as required

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

Setup, prepare and cook food items for the buffet and restaurant outlets

Provide training to Cook 2 and Cook 3 on menu items

Work co-operatively with other kitchen personnel to prepare hot and cold food items for the buffet and restaurant outlets

Prepare meat, seafood and raw food items in accordance with established recipes and food safety standards

Assist Kitchen Supervisor in preparing and cooking 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





Clean and sanitize workstation before and after food preparation;

Inspect work area daily and report any hazards and/or defective equipment to the Chef de Partie and Sous Chef immediately

Comply with all health and safety requirements including the use of personal protective equipment (PPE) as required

Report all injuries, accidents and unusual conditions to the Chef de Partie immediately

Perform other duties as required by management

Bilingual (English/French) is an asset but not required

Performs other duties as assigned

Education And Qualification Requirements

Post-Secondary Education in a related field

Minimum five (5) years of kitchen experience with one (1) year in a casino environment

Completion of Safe Food Handling course or Safe Food Handler Certificate

Supervisory experience an asset

Strong knife handling skills

Knowledge of HACCP

Smart Serve Certified; WHMIS trained

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

Work Environment Considerations 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, chemicals, non-traditional work hours.

Minimum Rate (CAD $) | Minimum Salary (CAD $) 23.85 Job Rate (CAD $) | Midpoint Salary (CAD $) 29.81 Maximum Rate (CAD $) | Maximum Salary (CAD $) 29.81 Existing Vacancy: Yes

📌 FT 1st Cook-GCT (18 Month Contract) (Winnipeg)
🏢 Great Canadian Entertainment
📍 Winnipeg