3rd Cook

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 thorough adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment 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 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 a ccording 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 mo nth 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 stakeholder s: 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 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 burns, non-traditional work hours