Sous Chef Kitchen Operations

Lead kitchen operations at Pickering Casino Resort through food preparation, staff supervision, and coordinated service across multiple outlets. Flexible scheduling is required.

Reporting to the Executive Sous Chef, the Sous Chef leads, supervises, and coordinates a workstation or restaurant. Responsibilities include preparing food products, training kitchen personnel, managing staffing, and supporting consistent Guest dining experiences. The position also oversees food safety, resources, inventories, and equipment procedures.

Key Responsibilities:

• Lead and coordinate workstation or restaurant activities
• Manage, monitor, develop, and train kitchen personnel
• Coordinate daily menu requirements with Chefs de Partie
• Monitor costs, resources, inventories, and food requisitions
• Resolve Guest feedback and complaints regarding food production

Requirements:

• Red Seal or equivalent culinary qualification
• Culinary Management education or four to six years’ experience
• Experience in four or five-star or high-volume food service
• Knowledge of food handling and public health standards
• Availability for evenings, weekends, holidays, and overnights

Apply kitchen leadership, advanced cooking knowledge, food safety expertise, and team development skills as Pickering Casino Resort’s Sous Chef.

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