Our Hair Stylists will provide efficient and courteous hair services to each guest according to the policies, procedures, quality standards and services established by the management team and as laid out by your professional association for the satisfaction of all internal and external guests.

Under the direction of the Executive Chef, the Sous Chef is responsible to assist in leading, coach, motivate and oversee all staff and aspects of the Food & Beverage departmental operations pertaining to the back of house on a daily basis. The Sous Chef will assist in monitoring the back of house departmental budgets and ensure that prudent decisions are made in order ensure operational efficiencies. The work is typified as a full time hands-on Supervisor and includes establishing priorities, developing plans, and ensuring work quality is maintained by staff. The Sous Chef is required to take all necessary precautions to protect the safety and health of workers and ensure that safe work practices are developed and adhered to. Supervision is a large part of the duties of this position and the Sous Chef is required to coordinate the activities of employees doing various tasks within the department.

Maintains and records daily sales on point of sale unit. Maintains a professional attitude and appearance to the customers. Provide attentive, cheerful, courteous and professional service to all customers, internal and external, striving to always exceed their expectations.

The Aestheticians will provide efficient and courteous aesthetic services to each guest according to the policies, procedures, quality standards and services established by the management team as well as the Cosmetology Association of New Brunswick and for the satisfaction of all internal and external guests. Must be willing to work shifts and weekends, if required and be able to work rapidly during busy periods while remaining calm and professional.

Under the direction of the Banquet Maitre’D and Banquet Captain, the Banquet Server is responsible for Pre-meal duties including laying table linen, setting china and silverware, filling water pitchers and brewing coffee. Also responsible for preparing any items that will be present on the tables when guests enter. During the meal the banquet server is responsible for serving the meal and knowing proper protocol. The server is responsible for refilling water glasses and other drink glasses and tending to any other miscellaneous needs that guests in their area may have. Also, the server should be able to provide some information about the meal they are serving to any guest who needs it. After the meal, banquet servers are responsible for clearing dishes and preparing them for the dishwashers. Once an event has concluded and the guests have left for the evening, the server will then clear the table of any remaining items and bring them back to their respective storage places.

The Message Therapists will provide efficient and courteous massage therapy services to each guest according to the policies, procedures, quality standards and services established by the management team and as laid out by your professional association for the satisfaction of all internal and external guests. Must be willing to work shifts and weekends, if required and be able to work rapidly during busy periods while remaining calm and professional.

Under the direction of the Executive Chef, or Sous Chef, the Kitchen Shift Supervisor is responsible to lead, coach, motivate and oversee all staff and aspects of the Food & Beverage departmental operations pertaining to the back of house during a prescribed shift. The Kitchen Shift Supervisor will assist in monitoring the back of house departmental operations during their shift and ensure that prudent decisions are made in order ensure operational efficiencies.

Reporting to the Cage Supervisor, you will be directly responsible for the operations of the front window, transactions with the count room, and assisting with cart transfers as required by the Cage Supervisor. The cashier is to promote and maintain the utmost integrity and the highest calibre patron service to all internal and external patrons of Casino New Brunswick/Nouveau-Brunswick, while adhering to all rules and regulations set forth by the company, the department and the New Brunswick Lotteries and Gaming Corporation (NBLGC).