Job Description
Position Summary
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.
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.
💡 Quick Summary
Seeking a career-building opportunity? The 3rd Cook-CNB (Full Time) position is now open for candidates interested in the MIS Executive sector. This role in Moncton offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in MIS Executive is a plus.
