Home › Companies › Elvk Fa Ca3 Oraclecloud Com CX 1001 › Chef de Cuisine-SYD
Chef de Cuisine-SYD
Elvk Fa Ca3 Oraclecloud Com CX 1001 · Sydney, NS, Canada; Casino Nova Scotia Sydney, Sydney, NS, CA · Active · Oracle Recruiting Cloud / Fusion HCM
Job facts
| Field | Value |
|---|---|
| Company | Elvk Fa Ca3 Oraclecloud Com CX 1001 |
| Title | Chef de Cuisine-SYD |
| Normalized title | - |
| Department / team | Culinary |
| Location | Sydney, NS, Canada |
| Work model | - |
| Employment type | - |
| Salary | - |
| Status | active |
| ATS provider | Oracle Recruiting Cloud / Fusion HCM |
| Posted / first seen | 2026-04-29 / 2026-05-31 |
| Changed / last seen | 2026-05-31 / 2026-06-04 |
Related slices
| Page | What it contains | Open |
|---|---|---|
| Company jobs | Active postings from Elvk Fa Ca3 Oraclecloud Com CX 1001. | Open |
| Company breakdowns | Role, location, ATS, and work model facets for this company. | Open |
| ATS provider jobs | Active postings observed through Oracle Recruiting Cloud / Fusion HCM. | Open |
| Provider filtered search | The same provider as a filtered job collection. | Open |
| City jobs | Active postings in Sydney. | Open |
| Department jobs | Active postings in Culinary. | Open |
| Lifecycle events | Open, update, close, and reopen events for this posting. | Open |
| Original posting | Canonical source or apply URL captured from the ATS. | Open |
Linked records
| Company | Elvk Fa Ca3 Oraclecloud Com CX 1001 |
| Source | f1397e34-0f3a-4563-b23c-cb80d144bd8c |
| ATS provider | Oracle Recruiting Cloud / Fusion HCM |
Description
Description
Position Summary
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
Full job record
| Job ID | 30d9c756df1d564c3893e89b3b4b0a8cd90301c2 |
| Org ID | e6dde85c-d6e9-4a88-a5c2-58b43073fab2 |
| Source ID | f1397e34-0f3a-4563-b23c-cb80d144bd8c |
| Board ID | f1397e34-0f3a-4563-b23c-cb80d144bd8c |
| Provider | oracle_hcm |
| Provider Job Key | 8443 |
| Title | Chef de Cuisine-SYD |
| Normalized Title | — |
| Status | active |
| Active | yes |
| Location Text | Sydney, NS, Canada; Casino Nova Scotia Sydney, Sydney, NS, CA |
| Department | Culinary |
| Team | — |
| Employment Type | — |
| Workplace Type | — |
| Remote Policy | — |
| Country | Canada |
| Region | NS |
| City | Sydney |
| Salary Raw | Description Position Summary 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 |
| Salary Min | — |
| Salary Max | — |
| Salary Currency | — |
| Salary Period | month |
| Source URL | https://elvk.fa.ca3.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1001/job/8443 |
| Apply URL | https://elvk.fa.ca3.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1001/job/8443 |
| First Seen At | 2026-05-31 18:13:42Z |
| Last Seen At | 2026-06-04 11:01:04Z |
| Last Checked At | 2026-06-04 11:01:04Z |
| Last Changed At | 2026-05-31 18:13:42Z |
| Inactive At | — |
| Source Posted At | 2026-04-29 17:45:21Z |
| Source Updated At | — |
| Raw Payload Uri | s3://bluework-jobs-prod-raw-590183727216/raw/provider=oracle_hcm/board=elvk.fa.ca3.oraclecloud.com|CX_1001/date=2026-06-04/2026-06-04T11-00-55-905Z-2f1af8e11678d3b83b9a3bf54f70f6cd46b36a0b2dbcf585d2f382e91c70e909.json |
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