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Great Canadian Entertainment
Sous Chef-PCKGreat Canadian Entertainment • Pickering, ON, CA
Sous Chef-PCK

Sous Chef-PCK

Great Canadian Entertainment • Pickering, ON, CA
30+ days ago
Job type
  • Full-time
Job description

Job Overview

Pickering Casino Resort is seeking a Sous Chef! Under the general direction of the Executive Sous Chef, you will lead, supervise, and coordinate the activities of a workstation or restaurant, preparing and cooking food products for various outlets as directed.

Responsibilities

  • Manage, monitor, develop and train kitchen personnel to ensure high-quality food production.
  • Ensure adequate staffing levels.
  • Conduct performance appraisals and identify development opportunities.
  • Identify areas for improvement to ensure attention to detail and a consistent guest dining experience.
  • Collaborate with Che de Partie on daily menu requirements and processes.
  • Monitor and manage costs and resources; report issues immediately.
  • Maintain and update food safety logs; conduct inspections to ensure cleanliness and sanitation.
  • Resolve guest complaints and collaborate with restaurant managers for smooth experience.
  • Participate in Open Galley events such as cooking demonstrations when required.
  • Meet regularly with the Executive Sous Chef and management to review daily meal requirements and service timeframes.
  • Supervise the workstation, assign duties, and enforce time & attendance policy.
  • Observe and evaluate employees and work procedures to ensure quality standards and service.
  • Train and monitor entry-level cooks and chefs on proper service and public health standards.
  • Conduct inventory and determine daily requisitions for approval.
  • Train team members on equipment operation, cleaning, and maintenance per safety program.
  • Work cooperatively with all kitchen personnel.
  • Perform related duties as required; may be assigned additional duties by supervisor.

Qualifications

  • Red Seal or equivalent recognized hotel/culinary diploma or qualification.
  • Post‑secondary education in Culinary Management or 4‑6 years experience in a 4‑5 star hotel, restaurant, or high‑volume facility. Written references preferred.
  • Ability to read, interpret, and demonstrate recipes for all basic meat, fish, sauce, and side dishes according to international standards; skilled in advanced techniques and knife work.
  • Butcher meat, chicken, fish, and shellfish.
  • Extensive knowledge of food handling and public health standards.
  • Experience in human resources functions; supervise an international entry‑level team effectively.
  • Understanding of budgets and food waste management in corporate settings.
  • Technical skills: competent in MS Office and supply/inventory management systems.
  • Good command of written and spoken English.

Work Schedule and Location

Candidates must be ready and willing to work at both locations, with a flexible schedule that may include evenings, weekends, holidays, and overnights. Hours and location will be based on operational needs.

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Sous Chef-PCK • Pickering, ON, CA

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