Job Description

Under the direction of the Executive Chef and the supervision of our Culinary Management team, the 3rd Cook is responsible for preparing and cooking all menu items with strict adherence to menu specifications for the buffet and restaurant outlets. This position also organize, assemble and garnish hot and cold food dishes prior to it being served to customer and perform cleaning duties. This role must contribute to a safe and welcoming work environment for all. Above all else, must embrace and be aligned with Casino New Brunswick’s culture and philosophy of providing outstanding entertainment experiences.

Key Accountabilities

• Prepares, pre-cooks and cooks food products as directed with strict adherence to menu and ingredients specifications;
• Prepares mis en place (setting in place) of foods, garnishes, sauces, dishes, cutlery and other products as required for high volume production
• Prepare, setup, stock up and tear down buffet as instructed;
• Prepare salads, sandwiches, dressings, sauces, vegetables, fruits and other food items in accordance with specific recipes;
• Reheat soups, crock pots and gravy as required;
• Work co-operatively with other kitchen personnel to prepare hot and cold appetizers for the buffet and restaurant outlets;
• Assist Cook 1 and Cook 2 with preparing meat, seafood and raw food items in accordance with established recipes and food safety standards;
• Assist in preparing food items for catering and special events;
• Cleans kitchen equipment after use according to health and safety policies and procedures
• Comply with food safety regulations and ensure all temperature logs are completed accurately;
• Control food waste and spoilage;
• Responsible for restocking items as required;
• Clean and sanitize workstation before and after food preparation;
• Inspect work area daily and report any hazards and/or defective equipment;
• Comply with all health and safety requirements including the use of personal protective equipment (PPE) as required;
• Perform other duties as required by management.
• Other duties as assigned.

Education and Qualification Requirements

• High School Diploma or equivalent working experience; Culinary education is an asset
• Minimum 6 months of culinary experience
• Food Safety Certification
• Ability to effectively communicate with customers and staff
• Knowledge of food safety requirements
• Ability to perform tasks effectively and safely within prescribed time limits
• Must be 19 years of age or older
• Ability to pass a criminal background check

Work Environment Considerations

• Regular kitchen/restaurant environment, fast paced with multiple priorities, deadlines and deliverables.
• This role requires extended period of standing, walking, bending and may lift up to 35 lbs.
• The role requires a flexible schedule that adapts to business needs, and will have non-traditional work hours including holidays, evening, overnight or weekend shifts.