Direct high-volume kitchen production at Pickering Casino Resort using culinary expertise, inventory control, and team leadership. Work locations and hours follow operational needs.
As Sous Chef, you will coordinate a workstation or restaurant under the Executive Sous Chef’s direction. The work combines advanced cooking methods, food safety compliance, staffing oversight, inventory management, cost awareness, and equipment instruction. You will also collaborate with Restaurant Managers and kitchen personnel.
Key Responsibilities: Prepare and cook food products for various outlets
Determine daily food requirements and complete requisitions
Monitor food quality, wastage, costs, and resources
Train teams on equipment operation and workplace safety




Collaborate with Managers to support smooth Guest experiences
Requirements: Red Seal or equivalent recognized culinary qualification
Culinary education or four to six years’ experience
Advanced braising, sautéing, broiling, and grilling abilities
Extensive knowledge of public health food handling procedures
Ability to use supply and inventory management systems
Use advanced culinary techniques, operational control, and kitchen leadership to deliver consistent food production at Pickering Casino Resort.

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📌 High Volume Food Service Sous Chef (Ontario)
🏢 Great Canadian Entertainment
📍 Ontario