We are the leading gaming, entertainment and hospitality company in Canada.
North York, Ontario
Founded in 1982, Great Canadian Entertainment is an Ontario- based company that operates gaming, entertainment and hospitality destinations across Ontario, British Columbia, New Brunswick, and Nova Scotia. We’re driven by our vision, which is to be the leading gaming, entertainment, and hospitality company in our chosen markets by providing superior entertainment value and exceptional experiences. Fundamental to the company's culture is its commitment to social responsibility. "Proud of our people, our business, our community" is Great Canadian Entertainment's brand that unifies the company's community, volunteering, and social responsibility efforts. Under the Proud program, Great Canadian Entertainment annually supports hundreds of charitable and non-profit organizations in Canada. In each Canadian gaming jurisdiction, a significant portion of gross gaming revenue from gaming facilities is retained by our Crown partners on behalf of their provincial government for the purpose of supporting programs like healthcare, education, and social services. Follow us on social media for more: Facebook: @GRTCanadian Instagram: @GRTCanadian Twitter: @GRTCanadian
On-site · Pickering
The Sous Chef is responsible for supervising kitchen personnel, ensuring high-quality food production, and maintaining strict food safety and sanitation standards. They also manage daily menu requirements, inventory, and staff performance to ensure a consistent guest dining experience.
On-site · Gananoque
The Chef de Partie is responsible for the execution of menu item production and ensuring smooth culinary operations during their shift. They must maintain high standards of safety and hygiene while fostering a positive and guest-focused work environment.
On-site · Belleville
The Commis Chef is responsible for preparing food items and maintaining kitchen equipment while adhering to safety and hygiene standards. They also support the culinary team by managing inventory and fostering a welcoming environment for guests and colleagues.
On-site · Gananoque
The Sous Chef is responsible for the overall management of food outlet kitchens, including overseeing food preparation and maintaining food and labor costs. They provide leadership and mentoring to the culinary team while ensuring compliance with health, safety, and licensing regulations.
On-site · Ajax
The Sous Chef is responsible for leading and supervising kitchen personnel to ensure high-quality food production and consistent guest dining experiences. They also manage daily operations, including inventory, food safety compliance, staff training, and cost control.
On-site · Sydney Indian Reserve No. 28A
The Demi Chef de Partie is responsible for preparing and presenting high-quality menu items while adhering to standardized recipes and safety protocols. They also assist with inventory management, equipment cleaning, and maintaining strong working relationships with team members and guests.
On-site · Gananoque
Responsible for the execution of menu item production and preparation of mise en place following standardized recipes. Maintains company safety and hygiene standards while providing outstanding customer service to guests.
On-site · Centre Wellington
Responsible for the execution of menu item production and maintaining company standards for safety and hygiene. This includes preparing mise en place, cooking dishes, and managing stock rotation in a high-volume environment.
On-site · Dawson Creek
Responsible for preparing and cooking food items while maintaining company standards and hygiene policies. Duties include managing mise en place, cleaning equipment, and coordinating with other operational departments.