2nd Cook (F/T - 6 Month Contract)-HFX

Position Summary

Under the direction of the Sous Chef(s), Executive Chef, the primary duty of the 2nd Cook is to prepare high quality food for guests based on established guidelines.  Additional responsibilities also include maintaining clean and sanitized work areas. 

Must be collaborative, excel at multi-tasking, and display exceptional communication and interpersonal skills. Contributes to a safe and welcoming work environment for all employees.  Motivates, leads by example, and provides a learning environment. Ensures adherence to all policies and procedures.  Above all else, must embrace and be aligned with Casino Nova Scotia’s culture and philosophy of providing outstanding entertainment experiences. Please note this is 6 months of contract position with possibility of extension.

Key Accountabilities 

• Cuts and prepare food items for cooking


• Sets mise en place daily


• Prepares simple sauces, observes and tests all food items 


• Cleans and maintains the work area and equipment, ensure proper sanitation adherence 


• Ensures that food-quality adheres to kitchen management standards 


• Assists with food presentation for special events as required


• Assumes daily responsibilities according to business needs, work all areas of the culinary department as required 


• Develops and cultivates strong working relationships with all stakeholders: guests, ownership, employees, vendors, and regulators


• Ensures compliance with licensing laws, health and safety and other statutory regulations


• Performs other duties as assigned or directed


• Finds ways to play; you are serious about work, without being serious in your demeanor


• Chooses to make everyday a great day


• Stays focused in order to be there


• Delivers an exceptional entertainment experience to internal and external guests to ensure you make their day

Education and Qualifications

• Embraces the Casino Nova Scotia culture and philosophy and has a playful, infectious and "all about the guest" attitude!


• Inter-provincial Red Seal/ Culinary Journeyman’s Red Seal certificate or equivalent is an asset 


• Minimum 3 years of progressive culinary (cooking) experience


• Garde Manger & Saucier experience is an asset


• Demonstrated communication skills and must be able to convey information and ideas clearly, is required


• Demonstrated ability to maintain composure and objectivity under pressure, is required


• Demonstrated effective problem-solving abilities is required


• Previous experience in Banquets, line cooking, and appropriate knowledge of fine dining is required


• Demonstrated excellent interpersonal skills and a high degree of self-motivation is required


• Must be able to lift 25 kg (required)


• Satisfactory attendance is required 


• Proven customer service skills with both staff and guests is required


• Must be flexible and able to work various shifts

Work Environment Considerations

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