After opening and under the general direction of the Executive Sous Chef, this position will be responsible for leading, supervising and coordinating activities of a workstation or restaurant, engaged in preparing and cooking food products for various outlets per instruction from their direct supervisor.Key Responsibilities:Manage, monitor, develop and train Kitchen personnel to ensure production of high-quality food; Ensure adequate staffinglevels; Responsible for performance appraisals and identify development opportunities for team members; Identify areas of improvement to ensure attention to detail is achieved by the team and ensure a consistent Guest dining experience is provided; Liaise with Che dePartie to determine daily menu requirements and discuss daily working processes of the team; Monitor and managecostsand resources and inform the Executive Chef and/or Executive Sous Chef of any issues immediately; Ensure regular andupdate Food Safety logs are completed accordingly; Conduct regular inspections in the kitchen area to ensure production area is clean and sanitized; Effectively resolve all Guest complaints and feedback regarding food production and work collaboratively with Restaurant Managers to ensure smooth guest experience.Attend and undertake Open Galley events such as cooking demonstrations when required; Meets with the ExecutiveSous Chef and Management regularly, to review the requirements of the day’s meals and time frames for restaurant service.Supervises the assigned workstation function. Assigns duties and responsibilities to employees. Including Time & Attendance policy for the workstation or restaurant.Observes and evaluates employees and work procedures to ensure quality standards and service is met.Trains and monitors entry level cooks and Chefs for proper service; Conducts on-the-job training and leadership with assigned team members to ensure that all employees are up to date with public health standards of preparing, holding, storing, re-heating and serving foodConducts an inventory of the items in the workstation storage. Determines the day’s food requirements and prepares daily requisitions for approval of the Executive Sous Chef; Knows and operatesand trains team members on all equipment according to proper procedures.



Reports all out of order equipment directly to his/her supervisor. Conducts documented training of Cooks in operating, cleaning and maintaining machinery and tools according to the company's Workplace Safety program.Works with all kitchen personnel in a cooperative, productive and effective manner.Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed. Employees will be required to perform any other job-related duties assigned by his/her supervisor or management.Perform other duties as assigned.Education and Qualification Requirements:Red Seal or equivalent recognized hotel / culinary diploma / qualificationPost-Secondary education in Culinary Management or 4 to 6 years’ experience cooking and preparing food in a 4 or 5-star hotel, restaurant or high-volume food service facility.Written references from former employers are preferred.Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to International standards. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.Ability to butcher meat, chicken, fish, and shellfish.Extensive knowledge of food handling procedures regarding to public health standards.Ability to learn and utilize knowledge of policies and practices involved in the human resources function. Ability to supervise an international team of entry-level cooks and chefs in a positive and productive manner by engaging, developing and managing employees as they work.Awareness of budgets and food wastage gained within a corporate environmentTechnical skills:



Competent in the use of most MS Office SoftwareEffectively use the supply and inventory management systemGood command of written and spoken EnglishInternal Candidates:Successful completion of both theoretical and practical company sponsoredLeadership CoursesAt least 2 years’ experience across a minimum of four of the following stations: Roast/fish, Soup/Sauce, Vegetable, Pantry, Pastry, Butcher, Bakery, Tournant, Room service, Buffet, Food Hall, Alternative dinning, Banqueting and special functions.Other key skills:Keeps up to date on emerging culinary techniques and recipesSocially confident and adopts a professional manner, comfortable making conversation with GuestsSupports and encourages the team in helping to build a positive and open cultureExperience of / or ability to manage a teamPassionate about delivering a great service to guests and looks to continually improveCreates a positive working environment building a culture of openness and trustCalm under pressure, taking a logical approach to problem solving and involving and communicating to relevant stakeholders throughoutAble to work under pressure and to deadlinesAdaptable and flexible in the face of change or unanticipated eventsLoyal to the brand and compliant with company policies and proceduresWork Environment ConsiderationsFast paced with multiple priorities, deadlines and deliverables; exposure to some conflict, distress and noise; This role requiresa flexible schedule that adapts to the business needs of a 24 hour operation; will have non-traditional work hours including evening and weekend shifts.Additional InformationMinimum Rate (CAD $) | Minimum Salary (CAD $): 62000Job Rate (CAD $) | Midpoint Salary (CAD $): 83500Maximum Rate (CAD $) | Maximum Salary (CAD $): 105500Existing Vacancy: YesGreat Canadian Entertainment is committed to diversity, equity and inclusion and we welcome all qualified applicants to join our team of unique contributors. We accommodate people with disabilities throughout the recruitment and selection process and applicants are encouraged to advise Human Resources in advance if an accommodation is required. We thank all applicants for their interest and will contact those qualified to continue in the recruitment process.Artificial intelligence may be used to select applicants in our processes. All hiring decisions are made by humans.#J-18808-Ljbffr

📌 Lead Sous Chef — Team Mentor & Kitchen Leader (Pickering)
🏢 Great Canadian Entertainment
📍 Pickering