Lead kitchen operations at Pickering Casino Resort through food preparation, staff supervision, and coordinated service across multiple outlets. Versatile scheduling is required.
Reporting to the Executive Sous Chef, the Sous Chef leads, supervises, and coordinates a workstation or restaurant. Responsibilities include preparing food products, training kitchen personnel, managing staffing, and supporting consistent Guest dining experiences. The position also oversees food safety, resources, inventories, and equipment procedures.
Key Responsibilities: Lead and coordinate workstation or restaurant activities
Manage, monitor, develop, and train kitchen personnel
Coordinate daily menu requirements with Chefs de Partie
Monitor costs, resources, inventories, and food requisitions




Resolve Guest feedback and complaints regarding food production
Requirements: Red Seal or equivalent culinary qualification
Culinary Management education or four to six years’ experience
Experience in four or five-star or high-volume food service
Knowledge of food handling and public health standards
Availability for evenings, weekends, holidays, and overnights
Apply kitchen leadership, advanced cooking knowledge, food safety expertise, and team development skills as Pickering Casino Resort’s Sous Chef.

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📌 Sous Chef Kitchen Operations (Ontario)
🏢 Great Canadian Entertainment
📍 Ontario