Sous Chef-PCK

Great Canadian Entertainment; Pickering; On-site; CAD 60,000 - 90,000; Full time

Job summary

Pickering Casino Resort is seeking a Sous Chef to lead and supervise a workstation, preparing and cooking for multiple outlets under the Executive Sous Chef.

You will train kitchen staff, ensure proper staffing, control costs, and uphold food safety standards, working at both casino locations in a high‑volume, guest‑focused environment. English communication and strong culinary skills are essential.

Qualifications

• Red Seal or equivalent hotel/culinary qualification is required or preferred.
• Post-secondary culinary management education or 4–6 years in a high‑volume setting is stated.
• Ability to read, interpret and demonstrate recipes to international standards.
• Technical skills include using MS Office and inventory management systems.

Responsibilities

• Lead and supervise kitchen personnel to ensure high‑quality food production.
• Ensure adequate staffing and conduct performance appraisals.
• Monitor costs, manage resources, and report issues promptly.
• Maintain food safety logs and conduct inspections for sanitation.
• Train entry‑level cooks and ensure adherence to health standards.
• Collaborate with culinary team on daily menu requirements.
• Observe procedures to ensure quality and consistency for guests.

Skills

Read/interpret recipes

Food handling knowledge

Knife skills

English communication

Education

Red Seal or equivalent culinary diploma

Culinary management education or 4–6 years in 4–5 star setting

Tools

MS Office

Inventory management systems

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.