Sous Chef and Night Cook Needed

Pickering Casino Resort is seeking a Sous Chef! Under the general direction of the Executive Sous Chef, this position will be responsible for leading, 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.
Manage, monitor, develop and train Kitchen personnel to ensure production of high-quality food;
Responsible for performance appraisals and identify development opportunities for team members;
Monitor and manage costs and resources and inform the Executive Chef and/or Executive Sous Chef of any issues immediately;
Ensure regular and update Food Safety logs are completed accordingly; Conduct regular inspections in the kitchen area to ensure production area is clean and sanitized;
Effectively resolve all Guest complaints and feedback regarding food production and work collaboratively with Restaurant Managers to ensure smooth guest experience.
Meets with the Executive Sous Chef and Management regularly, to review the requirements of the day’s meals and time frames for restaurant service.
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 Executive Sous Chef;
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. This position description in no way states or implies that these are the only duties to be performed. 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. Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to international standards. 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 at both locations, a flexible schedule, including evenings, weekends, holidays and overnights.