Sous Chef - Casino Victoria

Casino Victoria LP; Victoria; On-site; CAD 55,000 - 65,000; Full time

Benefits offered by this job

Extended health benefits

Paid wellness days

RRSP matching (up to 4%)

3 weeks vacation

Job summary

Casino Victoria LP in Victoria, BC, is seeking a Sous Chef to oversee kitchen operations under the Manager – Food & Beverage, ensuring policy adherence and a welcoming work environment for all team members.

You will lead and coach the kitchen team, supervise staffing, training, inventory, and control costs, while maintaining high guest satisfaction and compliance with health and safety rules. Non-traditional hours, weekends, evenings and holidays are required.

Qualifications

• Minimum 2 years in Culinary leadership or Chef de Partie position
• Post-Secondary Culinary program education
• RED SEAL certification or current enrollment in a Culinary program towards Red Seal an asset
• Food Safety Certification
• Ability to successfully clear a criminal record check
• Proactive and solution-oriented with a drive to succeed
• Ability to successfully obtain a Gaming License (where required)

Responsibilities

• Provides leadership, direction and mentoring to the kitchen team while providing continuous coaching for success to achieve high performance
• Supervise, train, schedule and motivate culinary team members
• Conducts pre shift meetings and ensure proper staffing
• Complete reports, manage shift end tasks and maintain communication across shifts
• Address team member performance issues
• Ensures high guest satisfaction, resolves complaints, interacts with customers and maintains a positive atmosphere
• Supervise daily meal service, acts as expeditor during peak times, and ensures cleanliness and ambiance
• Trains team members in new culinary techniques through floor demonstrations and/or monthly meetings
• Maintains budgeted labor and food costs
• Ordering supplies, managing inventory, control and monitor waste
• Offers culinary expertise to internal and external customers
• Conducts monthly inventory counts and forwards discrepancies to management
• Reviews monthly inventory reports, analyzes discrepancies and takes appropriate action
• Carries out inspections on a regular basis to ensure consistency and reports maintenance and supplies deficiencies
• Liaises and communicates effectively with all appropriate operational departments
• Develops and cultivates strong working relationships with all stakeholders: guests, ownership and team members
• Ensures compliance with licensing laws, health and safety and other statutory regulations
• Responsible for overall culinary operation in the absence of the Executive Chef
• Manages other initiatives as required

Skills

Leadership

Team Management

Communication

Customer Service

Mentoring

Training

Education

Secondary School Diploma

Post-Secondary Culinary program

RED SEAL

Food Safety Certification

Tools

MS Office

Job description

Salary Range: $55,000.00 To $65,000.00 Annually

Position: Sous Chef

Under the general direction of the Manager – Food & Beverage, this position is responsible for the overall kitchen operations. Ensures adherence to the Company’s policies and procedures, motivates and leads by example and supports the company’s learning environment while establishing a safe and welcoming work environment for all team members.

Key Accountabilities

• Provides leadership, direction and mentoring to the kitchen team while providing continuous coaching for success to achieve high performance
• Supervise, train, schedule and motivate culinary team members
• Conducts pre shift meetings and ensure proper staffing
• Complete reports, manage shift end tasks and maintain communication across shifts
• Address team member performance issues
• Ensures high guest satisfaction, resolves complaints, interacts with customers and maintains a positive atmosphere
• Supervise daily meal service, acts as expeditor during peak times, and ensures cleanliness and ambiance
• Trains team members in new culinary techniques through floor demonstrations and/or monthly meetings
• Maintains budgeted labor and food costs
• Ordering supplies, managing inventory, control and monitor waste
• Offers culinary expertise to internal and external customers
• Conducts monthly inventory counts and forwards discrepancies to management
• Reviews monthly inventory reports, analyzes discrepancies and takes appropriate action
• Carries out inspections on a regular basis to ensure consistency and reports maintenance and supplies deficiencies
• Liaises and communicates effectively with all appropriate operational departments
• Develops and cultivates strong working relationships with all stakeholders: guests, ownership and team members
• Ensures compliance with licensing laws, health and safety and other statutory regulations
• Responsible for overall culinary operation in the absence of the Executive Chef
• Manages other initiatives as required

Education and Qualifications

• Secondary School Diploma; Post-Secondary Culinary program education
• Minimum 2 years in Culinary leadership or Chef de Partie position
• Management experience an asset
• RED SEAL certification or current enrollment in a Culinary program towards Red Seal an asset
• Food Safety Certification
• Ability to successfully clear a criminal record check
• Ability to exceed internal and external customer expectations through timely, effective and service oriented communication
• Computer literacy in MS Office
• People-focused and committed to service excellence
• Proactive and solution-oriented with a drive to succeed
• Ability to successfully obtain a Gaming License (where required)

Work Environment Considerations

Standing for extended periods of time in a high‑energy, high‑heat kitchen environment, with regular exposure to steam, open flames, and fast‑paced service demands. This role requires working non‑traditional hours, including regular weekend shifts, evenings, and holidays. Weekends are the most dynamic and high‑volume periods of the week, offering the opportunity to lead the brigade during peak service, uphold culinary excellence, and directly influence the rhythm, precision, and success of the operation. This environment is ideal for culinary leaders who thrive under pressure, embrace the intensity of service, and take pride in being at the center of the kitchen when it is performing at its highest level.

Total Rewards

We offer a comprehensive Total Rewards package designed to support your well‑being, growth, and long‑term success. Team members receive extended health benefits starting immediately upon hire, paid wellness days, and a Company‑matching RRSP program with up to a 4% match to help you plan for the future. This role also includes three weeks of pro‑rated annual vacation, supporting work–life balance in a demanding culinary environment.

Casino Victoria is committed to diversity, equity, and inclusion and we welcome all qualified team members to apply. We accommodate people with disabilities throughout the recruitment and selection process and applicants are encouraged to advise Human Resources in advance if an accommodation is required.

We thank all applicants for their interest and will contact those qualified to continue in the recruitment process.