Lead culinary operations as a Sous Chef overseeing food outlet kitchens, food preparation, labor costs, and kitchen team performance. Work under senior food and beverage leadership.

This Sous Chef manages one or more kitchens and leads culinary team members through scheduling, supervision, mentoring, and training. The position oversees menu preparation, standardized recipes, inventory, purchasing, and regulatory compliance. It also develops performance objectives, delivers evaluations, and participates in recruitment and hiring.

Key Responsibilities:

- Lead and mentor culinary operations at the site level
- Schedule teams, assign shifts, and approve timesheets
- Direct preparation, cooking, and presentation of menu items




- Maintain budgeted food and labor costs
- Ensure health, safety, licensing, and statutory compliance

Requirements:

- Minimum three years of culinary management experience
- High School Diploma or suitable education and experience combination
- Red Seal certification or current ITA program enrollment
- Food Safety Level 2, MSDS, WHMIS, and liquor certification
- MS Office literacy and ability to obtain a Gaming License

Apply culinary leadership, kitchen management, food-cost control, and team development skills as a Sous Chef.

📌 Sous Chef Culinary Operations Manager (Toronto)
🏢 Great Canadian Entertainment
📍 Toronto