PT Demi Chef de Partie-TIC (Line Cook)

Position Summary:

This position is responsible for the execution of menu item production. Under the supervision of F&B Manager or Supervisor, this role must maintain all company standards and through adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all employees. Positively contributes to an entrepreneurial culture that is nimble, energized growth oriented, to self motivate and lead by example. Above all else, must be aligned with, and promote Shorelines Casino culture and philosophy of creating, memorable experience for our guests and colleagues.

Primary Responsibilities

• Exceeds guest expectations by providing outstanding customer service.
• Helps create an engaged work environment by choosing positivity and fun, recognizing excellent peer performance, and by caring about and supporting our colleagues every day
• Participates in the implementation of the departmental strategic plans.
• Prepares, pre-cooks, cooks and presents menu items in a timely fashion, following standardized recipes
• Prepares mis en place (“setting in place” of foods, garnishes, sauces, dishes, cutlery, etc) and other products as required for high volume production
• Receives stock, labels, dates, stores and rotates in appropriate storage areas
• Cleans culinary equipment after use and/or remove soiled equipment to the dish pit
• Assists with month end inventories as directed
• Liaises and communicates effectively with all appropriate operational departments
• Develops and cultivates strong working relationships with all stakeholders: guests, ownership, regulatory bodies, and employees
• Contributes to a team of engaged colleagues who care passionately about the business, site operations, and delivering a great guest experience.
• Contributes toward workplace health, safety, and wellness initiatives.
• Anticipates operational and service issues before they escalate, trouble-shoots and resolves guest concerns before they are complaints.
• Performs other duties as assigned or directed and assist other co-workers as needed

Education & Qualification Requirements

• People-focused and committed to service excellence
• Proactive and solution-oriented with a drive to succeed
• High School Diploma
• Culinary education a plus
• Completion of a Culinary Apprentice Program an asset
• Safe Food Handling Certificate required
• WHMIS an asset
• Smart Serve Certificate an asset
• Ability to exceed internal and external customer expectations through timely, effective and service oriented communication
• Minimum 1-2 years culinary experience
• Successful criminal background check

Working Environment Considerations:

Regular casino environment, standing or walking for long periods of time, some exposure to noise and conflict, non-traditional work hours

Minimum Rate (CAD $) | Minimum Salary (CAD $) 22.89 Job Rate (CAD $) | Midpoint Salary (CAD $) 22.89 Maximum Rate (CAD $) | Maximum Salary (CAD $) 22.89