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.

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