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.

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