Job Description

Under the general direction of the Executive Sous Chef, Executive Chef or F & B Director/Manager or General Manager (depending on the site location), this position is responsible for the supervision of one or mor e food outlet kitchen(s) while maintaining a safe and welcoming work environment. Is responsible for the supervision of food preparation, ensures adherence to all policies and procedures, maintains food and labor costs, leads by example and develops Performance Objectives and delivers Performance Evaluations for direct reports; actively participates in the recruitment and hiring process. Ensures adherence to the Company�s policies and procedures, motivates and leads by exampl e and supports Great Canadian�s learning environment while establishing a safe and welcoming work environment for all team members.

Key Accountabilities

• Provides leadership, direction and mentoring to the outlet o peration as well as develops Performance Objectives and delivers Performance Evaluations for direct reports
• Schedules and supervises direct reports
• Directs team members to prepare, pre-cook, cook and present menu items in a timely fashion, following standardized recipes
• Prepares, pre-cook, cooks and presents menu items at some locations or assists on the floor as required in others
• Maintains budgeted labor and food costs
• Submits food product requireme nts to the Executive Sous Chef/Executive Chef/F & B Director/Manager or General Manager for approval or orders food and non-food product in some locations through regional buying programs
• Provides suggestions for the development of new food items, standardized preparations and par stock levels
• Trains team members in new culinary techniques through floor demonstrations and/or monthly meetings
• Reviews monthly inventory reports, analyzes discrepancies and takes ap propriate action; conducts inventory counts in some locations
• Liaises and communicates effectively with all appropriate operational departments
• Develops and cultivates strong working relationships with all stakeholders (guests, ow nership and team members)
• Ensures compliance with licensing laws, health and safety and other statutory regulations
• Manages other initiatives as required

Education and Qualifications

• High School Di ploma; Post Secondary education in culinary management or suitable combination of education and experience an asset
• Minimum 4 years in culinary management
• RED SEAL certification through ITA or current enrollment in the program
• Food Safety Certification Level 2; MSDS; WHMIS
• Ability to exceed internal and external customer expectations through timely, effective and service oriented communication
• Computer literacy in MS Office
• Ability to successfully obtain a Gaming License

Work Environment Considerations

• Regular kitchen environment, standing and walking for long periods of time, major exposure to heat, cold, steam, noise, odors, lifting, carrying, pushi ng, pulling, stretching, bending, some exposure to fumes, smoke, chemicals, risk of minor cuts and burns, non-traditional work hours