FT 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