Job Overview

Pickering Casino Resort is seeking a Sous Chef! Under the general direction of the Executive Sous Chef, you will lead, supervise, and coordinate the activities of a workstation or restaurant, preparing and cooking food products for various outlets as directed.

Responsibilities

- Manage, monitor, develop and train kitchen personnel to ensure high-quality food production.
- Ensure adequate staffing levels.
- Conduct performance appraisals and identify development opportunities.
- Identify areas for improvement to ensure attention to detail and a consistent guest dining experience.
- Collaborate with Che de Partie on daily menu requirements and processes.
- Monitor and manage costs and resources; report issues immediately.
- Maintain and update food safety logs; conduct inspections to ensure cleanliness and sanitation.
- Resolve guest complaints and collaborate with restaurant managers for smooth experience.
- Participate in Open Galley events such as cooking demonstrations when required.
- Meet regularly with the Executive Sous Chef and management to review daily meal requirements and service timeframes.
- Supervise the workstation, assign duties, and enforce time & attendance policy.
- Observe and evaluate employees and work procedures to ensure quality standards and service.
- Train and monitor entry-level cooks and chefs on proper service and public health standards.




- Conduct inventory and determine daily requisitions for approval.
- Train team members on equipment operation, cleaning, and maintenance per safety program.
- Work cooperatively with all kitchen personnel.
- Perform related duties as required; may be assigned additional duties by supervisor.

Qualifications

- Red Seal or equivalent recognized hotel/culinary diploma or qualification.
- Post‑secondary education in Culinary Management or 4‑6 years experience in a 4‑5 star hotel, restaurant, or high‑volume facility. Written references preferred.
- Ability to read, interpret, and demonstrate recipes for all basic meat, fish, sauce, and side dishes according to international standards; skilled in advanced techniques and knife work.
- Butcher meat, chicken, fish, and shellfish.
- Extensive knowledge of food handling and public health standards.
- Experience in human resources functions; supervise an international entry‑level team effectively.
- Understanding of budgets and food waste management in corporate settings.
- Technical skills: competent in MS Office and supply/inventory management systems.
- Good command of written and spoken English.

Work Schedule and Location

Candidates must be ready and willing to work at both locations, with a adaptable schedule that may include evenings, weekends, holidays, and overnights. Hours and location will be based on operational needs.

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📌 Sous Chef-PCK (Pickering)
🏢 Great Canadian Entertainment
📍 Pickering