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HomeCompaniesElvk Fa Ca3 Oraclecloud Com CX 1001Chef 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

FieldValue
CompanyElvk Fa Ca3 Oraclecloud Com CX 1001
TitleChef de Cuisine-SYD
Normalized title-
Department / teamCulinary
LocationSydney, NS, Canada
Work model-
Employment type-
Salary-
Statusactive
ATS providerOracle Recruiting Cloud / Fusion HCM
Posted / first seen2026-04-29 / 2026-05-31
Changed / last seen2026-05-31 / 2026-06-04

Related slices

PageWhat it containsOpen
Company jobsActive postings from Elvk Fa Ca3 Oraclecloud Com CX 1001.Open
Company breakdownsRole, location, ATS, and work model facets for this company.Open
ATS provider jobsActive postings observed through Oracle Recruiting Cloud / Fusion HCM.Open
Provider filtered searchThe same provider as a filtered job collection.Open
City jobsActive postings in Sydney.Open
Department jobsActive postings in Culinary.Open
Lifecycle eventsOpen, update, close, and reopen events for this posting.Open
Original postingCanonical source or apply URL captured from the ATS.Open

Linked records

CompanyElvk Fa Ca3 Oraclecloud Com CX 1001
Sourcef1397e34-0f3a-4563-b23c-cb80d144bd8c
ATS providerOracle 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 ID30d9c756df1d564c3893e89b3b4b0a8cd90301c2
Org IDe6dde85c-d6e9-4a88-a5c2-58b43073fab2
Source IDf1397e34-0f3a-4563-b23c-cb80d144bd8c
Board IDf1397e34-0f3a-4563-b23c-cb80d144bd8c
Provideroracle_hcm
Provider Job Key8443
TitleChef de Cuisine-SYD
Normalized Title
Statusactive
Activeyes
Location TextSydney, NS, Canada; Casino Nova Scotia Sydney, Sydney, NS, CA
DepartmentCulinary
Team
Employment Type
Workplace Type
Remote Policy
CountryCanada
RegionNS
CitySydney
Salary RawDescription 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 Periodmonth
Source URLhttps://elvk.fa.ca3.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1001/job/8443
Apply URLhttps://elvk.fa.ca3.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1001/job/8443
First Seen At2026-05-31 18:13:42Z
Last Seen At2026-06-04 11:01:04Z
Last Checked At2026-06-04 11:01:04Z
Last Changed At2026-05-31 18:13:42Z
Inactive At
Source Posted At2026-04-29 17:45:21Z
Source Updated At
Raw Payload Uris3://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
Event Fields
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  "source_hash": "017169fc634a4a151a8c2a628ec936dbb70c44a372ecfc20c6ad542bf8288576",
  "last_changed_at": "2026-05-31T18:13:42.306Z",
  "active_status": "active"
}
Parsed Structured
{
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  "location": {
    "raw": "Sydney, NS, Canada",
    "city": "Sydney",
    "region": "NS",
    "country": "Canada",
    "is_remote": false,
    "confidence": 0.8
  },
  "salary_max": null,
  "salary_min": null,
  "inferred_at": "2026-06-04T11:01:04.791Z",
  "launch_scope": {
    "reason": "english_us_canada",
    "included": true,
    "language": "en",
    "location": {
      "raw": "Sydney, NS, Canada",
      "city": "Sydney",
      "region": "NS",
      "country": "Canada",
      "is_remote": false,
      "confidence": 0.8
    },
    "countries": [
      "Canada"
    ]
  },
  "remote_policy": null,
  "salary_period": "month",
  "workplace_type": null,
  "salary_currency": null
}
Extensions
{}
Native Structured
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