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Added 6 mins ago
BL
Project Manager
Buttcon Limited
Ottawa, ON · Kanata, Ontario
- Full-time
Supervise, mentor, coach, and train project personnel.
Added 6 mins ago
TT
Technology Lead Enterprise Platforms and Operations
Tundra Technical Solutions
Toronto, ON
- $140,000 to $145,000 CAD / year
- Full-time
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Added 6 mins ago
PL
Mine Engineer/Planner - PL#43148
Peter Lucas
Sudbury, ON
- $130,000 to $160,000 CAD / year
- Full-time
Proven ability to mentor, coach, and provide technical guidance to junior engineers and technical personnel
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Mine Engineer/Planner - PL#43148
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SS
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- Full-time
…AI pipelines, and product security. You will lead, hire, and mentor firmware, perception, navigation, and GCS engineers as the division scales, own the software-side interface control…
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Added 6 mins ago
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Toronto, ON · Greater Toronto Area, Canada
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- Full-time
· Support and mentor field personnel to ensure successful project execution.
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Continue to develop your professional skills, mentor others and seek mentorship.
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Added 21 mins ago
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Added 21 mins ago
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Chef Supervisor
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Added 21 mins ago
Lead Data Analyst
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Added 37 mins ago
VC
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VON Canada (Ontario)
Arran-Elderslie, ON · Hanover, ON · Kincardine, ON · Owen Sound, ON · South Bruce, ON · Bruce Peninsula, Ontario · Grey Bruce, Ontario
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Work within a multidisciplinary team: Act as a clinical resource and mentor other care providers, staff, and students, promoting an interprofessional collaborative team and improving…
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Registered Nurse (RN), NSWOC - Casual
VON Canada (Ontario)
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Added 37 mins ago
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Grey Eagle Resort & Casino

Buffet Cook - PM

Calgary, AB, Canada

Full-time

Apply About employer

Applications open in a new tab.

Job details

Job type: Full-time
Apply by: Nov 29, 2026
Experience: The incumbent will have 3 years ongoing experience in a line cook's position with practical hands on knowledge
Posting language: English
Posted: Oct 30, 2026

Original job description

Come... Enjoy... Work in a fast paced, dynamic environment. Located on the Tsuut’ina First Nation, Grey Eagle Resort & Casino is Calgary’s number one entertainment facility. We are looking for talented, energetic and motivated individuals to join our diverse workforce! We offer competitive salaries, benefits and opportunities to grow your career.

Position Overview

Under the direction of the Executive Chef, Executive Sous Chef, Sous Chef or Supervisor, the Buffet Cook is responsible for preparing and serving a multitude of hot and cold menu items that are featured within Grey Eagle Buffet. They are responsible for preparing assigned food items and must follow the recipes and the portion control guidelines set by the Buffet. The Buffet Cook must be capable of working quickly and consistently. They must possess basic cooking skills, and must understand how to use a variety of food service equipment, including knives, pots and pans, wok, ovens and grills, fryers, steamers food processors and slicers. Buffet Cook will work in various positions on the line, during the course of their shift. This position requires that all necessary precautions are taken to protect and ensure that safe work practices are adhered to. This position involves frequent standing and walking as well as lengthy periods of concentration when preparing orders. This position also requires some leadership qualities to assist with development of Prep Cooks and Kitchen Helpers when required.

Education And Experience

The incumbent will have 3 years ongoing experience in a line cook's position with practical hands on knowledge

and experience of large size foodservice operations, including broiler, fryer, hot and cold food preparation.

Specific Casino food and beverage operational experience would be an asset with a basic understanding of

inventory control and food cost practices and procedures.

A Post Secondary education in a recognized Hospitality or Culinary Management program would be an asset.

Knowledge, Skills And Abilities

Reports to the Executive Chef, Executive Sous Chef, Sous Chef or Supervisor.
Set Up and Prepare Station: The Line Cook must set up their station for their shift by bringing all food items and containers to the line that they will need for servicing in the duration of their shift. Sometimes, they will be asked to prepare items for another station or a special event.
Cooking and Preparing: Using grills, griddles, deep fryers, ovens, stoves or other equipment, the cook prepares and/or assembles the orders according to standard recipe directions. They are responsible for knowing cooking techniques required to bring out the desired flavors in the foods and to prepare them to proper temperature and doneness. When preparing dishes, the line cook must work at the same pace as the other cooks to make sure everything is finished at the same time, focusing on accuracy, presentation, cleanliness and timing.
Plating and Presentation: The Line Cook is required to plate the food prepared and arrange it in an appealing way according to presentation standards set by the Chef and standard recipe card.
Maintain and Clean Station: A line cook must always maintain their own work station, and sometimes the stations of other cooks on any given shift. This means periodically restocking food and supplies, and making sure the stations are sanitary, safe and well-organized. At the end of a shift, the line cook will be required to clean and organize food prep and storage areas.
General Duties: The line cook also will work with chefs when called upon, they may also be asked to clean kitchen equipment, organize produce delivery, train a new cook and complete inventories as required. They should expect to stand all day and work long hours in a hot and crowded space. Line cooks must know and follow sanitary food handling procedures.
The Buffet Cook is required to develop and maintain positive workplace relationships with all other Casino employees and customers whom they come in contact with.
Ensure all provincial or federally mandated laws, policies and procedures are stringently adhered to at all times.
Ability to work and thrive in a culturally diverse team oriented environment, and be able to function

independently at times.

Ability to take direction and be responsible for their actions.
Consistently pay attention to detail
Ability to work in a noisy fast paced environment.
Ability to work in a physically demanding area and be familiar with a high-volume, fast-paced, multi-tasking

environment.

Ability to mentor and train new staff
Must be available for shift-work, be able to stand for long periods of time, and to perform repetitive motions at

times.

Must be aware of and able to work in a smoking environment
May require lifting weight of up to approximately 50 lbs.

We thank all applicants, however, only those considered for an interview will be contacted.No phone calls please.

Priority will be given to Tsuut'ina Nation members.

Apply About employer

More about this job

Responsibilities

Prepare, cook, plate, and serve hot and cold buffet items according to recipes, portion guidelines, food safety requirements, and presentation standards. Set up and maintain kitchen stations, restock supplies, clean work areas, assist with inventory and training, and work collaboratively across kitchen stations.

Requirements

Requires three years of ongoing line-cook experience, including practical experience in large-scale food service and broiler, fryer, and hot and cold food preparation. Casino food and beverage experience, knowledge of inventory control and food cost practices, and post-secondary education in hospitality or culinary management are assets; candidates must also be able to work shifts and perform physically demanding kitchen duties.

Skills

Line Cooking
Hot And Cold Food Preparation
Food Safety And Sanitation
Recipe Adherence
Portion Control
Food Presentation
Kitchen Equipment Operation
Station Setup And Maintenance
Inventory Control
Food Cost Practices
Attention To Detail
Time Management
Teamwork
Training And Mentoring
Ability To Work In A Fast-Paced Environment

Benefits

Competitive Salaries
Benefits
Career Growth Opportunities

Visa sponsorship

Not detected in the job text

Keywords

Buffet
Line Cook
Large-Scale Food Service
Hot Food Preparation
Cold Food Preparation
Broiler
Fryer
Grill
Griddle
Wok
Oven
Stove
Steamer
Food Processor
Slicer
Recipe Standards
Portion Control
Food Presentation
Food Safety
Sanitation
Inventory Control
Food Cost Practices
Kitchen Station Setup
Kitchen Cleaning
Staff Training
Casino Food And Beverage Operations

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