Oversee culinary teams at Pickering Casino Resort while maintaining food quality, training standards, and smooth service across assigned operations. Adaptable availability is required.
The Sous Chef works under the Executive Sous Chef to supervise kitchen personnel and coordinate food production. This position supports staffing, performance appraisals, employee development, recipe execution, equipment training, and consistent Guest dining experiences. It also requires attention to food safety logs, sanitation, resources, and inventory.
Key Responsibilities: Assign workstation duties and supervise kitchen functions
Evaluate employees and identify development opportunities
Train cooks on preparation, storage, and serving standards




Inspect kitchens for cleanliness and sanitation
Attend Open Galley cooking demonstrations when required
Requirements: Red Seal or recognized hotel or culinary diploma
Four to six years’ relevant cooking and preparation experience
Ability to prepare meat, fish, sauces, and side dishes
Ability to butcher meat, chicken, fish, and shellfish
Good written and spoken English and MS Office skills
Bring culinary supervision, employee training, recipe knowledge, sanitation awareness, and Guest service focus to Pickering Casino Resort.

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📌 Casino Resort Culinary Supervisor (Ontario)
🏢 Great Canadian Entertainment
📍 Ontario