Kitchen Supervisor-PCK

Great Canadian; Pickering; On-site; CAD 52,000 - 66,000; Full time

Job summary

Great Canadian is seeking a Full-time Chef de Partie at Pickering Casino Resort. The role involves leading a workstation, coordinating cooks, and preparing high-quality dishes per recipe cards under supervision.

The ideal candidate will have Red Seal or equivalent culinary qualifications, plus experience in a fast-paced, high-volume kitchen, and strong English communication skills. Flexibility for evenings and weekends is required.

Qualifications

• Red Seal or equivalent hotel/culinary diploma.
• Post-secondary education in Culinary Management or 4–6 years cooking in high-volume settings.
• Ability to read, interpret and demonstrate recipe preparation.
• Ability to butcher meat, chicken, fish and shellfish.
• Extensive knowledge of food handling procedures per public health standards.
• Ability to supervise an international team of entry-level cooks and chefs.
• Awareness of budgets and food wastage in a corporate environment.
• Technical skills: MS Office proficiency.
• Effectively use inventory management systems.
• Good command of written and spoken English.

Responsibilities

• Meet with the Sous Chef to review the day’s meals and service times.
• Supervise the workstation; assign duties and manage time & attendance.
• Observe and evaluate staff to ensure quality standards are met.
• Train and mentor entry-level cooks and chefs on safety and prep procedures.
• Prepare daily requisitions and manage inventory.
• Cook items per recipes, ensuring taste, consistency and presentation.
• Train team on equipment use and safety under Workplace Safety program.
• Collaborate with kitchen personnel to maintain a cooperative work environment.
• Perform any additional duties as required by supervision.

Skills

Leadership

Team supervision

English communication

Time management

Education

Red Seal / Culinary Diploma

Culinary Management education or 4–6 years experience

Tools

MS Office

Job description

Pickering Casino Resort is seeking a Full-time Chef de Partie!

Under the general direction of the Sous Chef, this position is responsible for working lead, supervising and coordinating activities of a workstation or restaurant, engaged in preparing and cooking food products for various outlets per instruction from their direct supervisor. Above all else, management must lead by example to create Great Experiences and Memories for all guests and colleagues!

The ideal candidate is an energetic professional with proven knowledge, skills and abilities, executing the following in support of the company’s vision, mission and values:

• Meets with the Sous Chef and/or Executive Sous Chef regularly, to review the requirements of the day’s meals and time frames for restaurant service.
• Supervises the assigned workstation function. Assigns duties and responsibilities to employees. Including Time & Attendance policy for the workstation or restaurant.
• Observes and evaluates employees and work procedures to ensure quality standards and service is met.
• Trains and monitors entry level cooks and Chefs for proper service; Conducts on-the-job training and leadership with assigned team members to ensure that all employees are up to date with public health standards of preparing, holding, storing, re-heating and serving food
• Conducts an inventory of the items in the workstation storage. Determines the day’s food requirements and prepares daily requisitions for approval of the Sous Chef.
• Prepares all food items in accordance with Culinary Operations standards regarding taste, consistency and attractive presentation per recipe cards
• Knows and operates and trains team members on all equipment according to proper procedures. Reports all out of order equipment directly to his/her supervisor. Conducts documented training of Cooks in operating, cleaning and maintaining machinery and tools according to the company's Workplace Safety program.
• Works with all kitchen personnel in a cooperative, productive and effective manner.
• Performs other duties as required. This position description in no way states or implies that these are the only duties to be performed. Employees will be required to perform any other job-related duties assigned by his/her supervisor or management.

Successful applicants will demonstrate the following qualifications:

• Red Seal or equivalent recognized hotel / culinary diploma / qualification
• Post-Secondary education in Culinary Management or 4 to 6 years’ experience cooking and preparing food in a 4 or 5-star hotel, restaurant or high-volume food service facility.Written references from former employers are preferred.
• Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to International standards. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
• Ability to butcher meat, chicken, fish, and shellfish.
• Extensive knowledge of food handling procedures regarding to public health standards.
• Ability to learn and utilize knowledge of policies and practices involved in the human resources function. Ability to supervise an international team of entry-level cooks and chefs in a positive and productive manner by motivating, developing and managing employees as they work.
• Awareness of budgets and food wastage gained within a corporate environment
• Technical skills: Competent in the use of most MS Office Software
• Effectively use the supply and inventory management system
• Good command of written and spoken English

Candidates must be ready and willing to work a flexible schedule, including evenings, weekends, holidays and overnights. The hours of work and location will be based on operational needs. Ready to embark on your next adventure?