Job Description
Job Description
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 execution of menu item production, maintaining all company standards and adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work setting for all team members. Ensures adherence to the Company’s policies and procedures, motivates and leads by example and supports Great Canadian’s learning environment while establishing a safe and welcoming work workplace for all team members.

Key Accountabilities

Prepares, pre-cooks, cooks and presents menu items in a timely fashion; follows standardized recipes

Submits food product requirements for purchasing

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

Assists with month end inventories as directed

Attends monthly culinary meetings





Liaises and communicates effectively with all appropriate operational departments

Develops and cultivates robust 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 Qualification Requirements

High School Diploma; Culinary education an asset

Minimum 3 years of progressive culinary experienceRed Seal certification through ITA or current enrollment in the program an asset

Food Safety Certification

Ability to successfully obtain a Gaming License

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

Computer literacy in MS Office

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, risk of minor cuts and bur

#J-18808-Ljbffr

📌 Part-time Chef de Partie- Casino Mohawk (Ontario)
🏢 Great Canadian Entertainment
📍 Ontario