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Added 3 mins ago
CG
Patient Food Service Supervisor, Part Time
Compass Group Canada
Hamilton, ON
- Part-time
Lead, coach, and support food service employees, including scheduling, training, performance management, and attendance monitoring.
Added 3 mins ago
S
Shift Supervisor
Sonoco
Brantford, ON
- Full-time
…for the safety, quality, productivity, material handling, and cost performance of the Location…
Added 17 mins ago
A
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- Full-time
Manage requirements change control processes, assessing the impact of proposed changes on scope, schedule, cost, and risk, and communicating changes clearly and promptly to all relevant…
Added 17 mins ago
M
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- Full-time
You will own the architecture: ingestion strategy and cadence per source, incremental loading and batch control, data integrity standards, and the Gold-layer dimensional model. You will…
Added 18 mins ago
FM
Market Representation Intern
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Oakville, ON
- Part-time
Lead the MCRP (Modular Control Review Program) for the department, independently testing, documenting, and obtaining leadership approval, using training resources to ensure corporate…
Added 33 mins ago
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Lead and engage in continuous improvement projects to achieve budgets, production, operating and cost efficiencies
Added 48 mins ago
SE
Senior Project Manager
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Toronto, ON · Greater Toronto Area, Canada
- Full-time
Stellarex Energy is seeking an experienced, highly structured Project Manager to lead the operational execution and baseline delivery of our prototype stellarator facility in the Greater…
Added 48 mins ago
G
Cost Assurance Specialist/ Cost Manager
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Toronto, ON
- Full-time
Support the development and implementation of cost control strategies and project reporting frameworks.
Added 49 mins ago
Senior Manager, Project Integration- MC2
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While delay and cost escalation on a modification project can arise from the boundaries between those groups, as well as data released that cannot be built as drawn, or a software load that…
Added 1 hour ago
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Senior Manager, Signalling
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- Full-time
Lead the end-to-end delivery of conventional and European Train Control System (ETCS) signalling projects across the full project lifecycle, from concept development, feasibility,…
Added 1 hour ago
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Director of National Key Accounts - Royal Canin
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Guelph, ON · RGU-Royal Canin, Guelph, Canada
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Lead development and implementation of the customer strategy that transforms the entire business.
Added 1 hour ago
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29954-DTS-071-Project Manager
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Manitoba views Project Management as the comprehensive management and control of all aspects of the project throughout all phases of its life cycle to achieve prescribed objectives defined…
Added 2 hours ago
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Project Manager
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Observing and control of Wood’s workflow process and in alignment with applicable client processes
Added 2 hours ago
HT
CNC Programmer
Husky Technologies
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- Full-time
Clean, state-of-the-art manufacturing facilities with air quality, climate control and outstanding safety records
Added 2 hours ago
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Designer, Development (Electrical)
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Bolton, ON
- Full-time
…passion of our people around the world and their desire to lead change. At the same time, we are not afraid to expect a lot and strive for leadership in all of our key markets. We are a…
Added 2 hours ago
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Tech Vendor Management Manager
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Vancouver, BC
- Full-time
…deliver strong performance, value and business outcomes. You will lead supplier governance, monitor contractual commitments, SLAs and KPIs, manage performance issues and escalations, and…
Added 2 hours ago
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Chef De Partie - Pastry Seasonal (Full-time)
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Rossland, BC
- Full-time
You lead by example and inspire your team to maintain high standards.
Added 3 hours ago
GE
Sous Chef *12-Month Contract*
Grey Eagle Resort & Casino
Calgary, AB
- Contract
Specific Casino food and beverage operational experience would be an asset with an understanding of menu design, inventory control and food cost practices and procedures.
Added 3 hours ago
GE
Hospitality F&B Assistant Manager
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
Emphasis on Point-of-Sale programming, inventory control and beverage cost practices and procedures are required.
Added 6 hours ago
SA
Restaurant General Manager
SSP America
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- Full-time
…challenge. As the Restaurant General Manager, you run the show. You lead the full restaurant operation, collaborate with airport authorities, coach a diverse team, and make decisions that…
Added 6 hours ago
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Added 6 hours ago
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Lead workforce planning, recruitment, and development of medical staff.
Added 6 hours ago
SA
Restaurant Operations Manager
SSP America
Mississauga, ON
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Lead, coach, and develop a team of Restaurant General Managers across multiple brands and concepts
Added 8 hours ago
FN
Maintenance Supervisor
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Calgary, AB
- Full-time
Control standards of work/service from contractors on site.
Added 8 hours ago
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Clean, state-of-the-art manufacturing facilities with air quality, climate control and outstanding safety records

Closed listing

Grey Eagle Resort & Casino

Chef de Partie

Calgary, AB, Canada

Full-time

This opening has closed.

The original listing is kept below for reference.

Find open jobs More jobs with this employer

About employer

Job details

Job type: Full-time
Closing date: Oct 24, 2026
Posting language: English
Posted: Sep 24, 2026

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Original job description

Archived listing. The details below describe a past opening.

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, or Sous Chef, the Supervisor is responsible to lead, coach, motivate and oversee all staff and aspects of the Food & Beverage departmental operations pertaining to the back of house during a prescribed shift. The Supervisor will assist in monitoring the back of house departmental operations during their shift and ensure that prudent decisions are made in order ensure operational efficiencies.

The work is typified as a full time hands-on supervisory position and includes establishing priorities, developing plans, and ensuring work quality is maintained by staff. The Supervisor is required to take all necessary precautions to protect the safety and health of workers and ensure that safe work practices are developed and adhered to. Other duties of this position include coordinating the activities of employees doing various tasks within the department. Responsibilities include assisting the Executive Chef and Sous Chef in areas including scheduling, training, ongoing employee development, performance management and appraisal, establishing work standards and monitoring performance.

In consultation with the Executive Chef and Human Resources, the incumbent will participate in recruitment and issuing discipline within established guidelines. This position involves frequent standing and walking as well as lengthy periods of concentration and analysis when developing reports, preparing schedules and correspondence and assessing management and operational requirements.

One to three months on the job learning is necessary to fully understand the business, procedures, products, and all areas of responsibility and functions of this position.

Responsibilities Include

Reports to the Executive Chef or Sous Chef
Monitor and control department expenditures related to labor, food costs and other operational costs during the course of a specified shift
Assist the Executive Chef and Sous Chef with the development and implementation of creative menu items for the various foodservice outlets working within prescribed food cost percentage allotments
Liaise with the Marketing department regarding promotions for the food & beverage department when required
Plan and conduct pre-shift staff meetings
Attend meetings and training programs when required
Ensure POS - menu costing, and inventory information is current and accurate during prescribed shift
Assist the Executive Chef and Sous Chef with maintaining all back of house inventory control levels to meet business volumes
Assist the Executive Chef and Sous Chef with the development and implementation of, or modify (existing) department standards, policies and procedures where required
Monitor employee position objectives along with encouraging employee development
Complete and conduct employee performance appraisals
Coach and counsel staff in accordance with department and organization policies, procedures and provide performance development guidance and direction
Participate in recruitment process for kitchen employees when required
Conduct remedial/ disciplinary discussions in accordance with established policies and related documentation
Resolve department issues, providing guidance and direction to employees to ensure a positive morale and motivation of all employees is sustained at all times
Assist the Executive Chef and Sous Chef with the development of effective and efficient staff schedules to meet the requirements of business fluctuations, company and staff needs
Ensure all casino policies and procedures are understood and adhered to by all BOH department employees
Assist the Executive Chef and Sous Chef to develop, promote and participate in training programs for department employees
The incumbent is responsible for collecting, maintaining, storing and securing employee field files
Ensure all AGLC, casino and other provincial or federally mandated laws, policies and procedures are stringently enforced at all times
Develop and maintain positive relationships with all food and beverage staff and customers alike
Ensure daily pre-shift meetings are held with food and beverage staff members
Form connections with external organizations, businesses and other jurisdictions where required
Maintain constant contact with other casino departmental staff members.
Maintain a visible presence to guests and staff, model effective approaches and communications in the area of customer and staff relations
Work collaboratively with the Executive Chef and Sous Chef to ensure consistency and standardization of department requirements
Communicate to the Executive Chef or Sous Chef any staff or customer issues that may require assistance to remedy
Maintain contact with suppliers and vendors on an "as needed" basis
Communicate events of the shift in which you are supervising via the back of house log located on the Food & Beverage departmental shared drive
Other duties as assigned

Education And Experience

The incumbent is required to possess a Red Seal certificate along with 2-3 years experience in a progressive lead role or supervisory capacity of a large volume foodservice operation. A Post Secondary education in a recognized Hospitality or Culinary Management program is required. Training in Outlook Express, PowerPoint, Microsoft Office (Word and Excel) is required.
The incumbent will have ongoing experience in a progressive lead role or kitchen supervisory position with practical hands on knowledge and experience in all facets of the Food & Beverage operations. Specific Casino food and beverage operational experience would be an asset with an understanding of menu design, inventory control and food cost practices and procedures. Excellent interpersonal and communication skills are required in order to promote maintain and deliver impeccable service standards at all times. Proven experience in leading, motivating and scheduling a large team of kitchen employees is also required.

Knowledge, Skills And Abilities

Excellent interpersonal and communication skills are required in order to, promote, maintain and deliver impeccable service standards at all times.
Customer service experience and well-developed leadership skills.
Ability to work in a physically demanding area and be familiar with a high-volume, fast-paced, multi-tasking environment
Must be able to work in a diverse high stress environment (work load, conflict situations, etc).
Proven ability to coach and mentor associates.
Ability to maintain their composure even when dealing with angry or demanding patrons (or staff).
Excellent negotiating, oral and written communication skills
Must be accurate and detail oriented.
Ability to work and thrive in a team oriented environment, and be able to function independently also
Accurate and clear, concise reporting
Must be able to stand for long periods at a time.
Must be able to work in a variety of shifts.
Must be aware of and able to work in a smoke 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.

About employer

More about this job

Responsibilities

Lead and supervise back-of-house staff during assigned shifts, ensuring safe, efficient operations and consistent service standards. Support menu development, cost and inventory control, scheduling, training, performance management, and communication with other departments and suppliers.

Requirements

Requires a Red Seal certificate, 2–3 years of progressive leadership or supervisory experience in a large-volume foodservice operation, and post-secondary education in hospitality or culinary management. Candidates must have strong leadership, communication, customer service, and organizational skills, along with Microsoft Office training and the ability to work in a physically demanding, fast-paced environment.

Skills

Kitchen Supervision
Team Leadership
Coaching And Mentoring
Staff Scheduling
Employee Training And Development
Performance Management
Recruitment
Food Cost Control
Inventory Control
Menu Development
Operational Cost Management
Customer Service
Communication
Conflict Resolution
Microsoft Office
Workplace Safety

Benefits

Competitive Salary
Benefits
Career Growth Opportunities

Visa sponsorship

Not detected in the job text

Keywords

Red Seal Certificate
Culinary Management
Hospitality Management
Food And Beverage Operations
Back-Of-House Operations
High-Volume Foodservice
Kitchen Supervision
Menu Design
Menu Costing
Food Cost Control
Inventory Control
Labor Cost Management
Staff Scheduling
Employee Training
Performance Appraisals
Recruitment
Disciplinary Procedures
Customer Service
Workplace Safety
AGLC Compliance
Microsoft Outlook
Microsoft PowerPoint
Microsoft Word
Microsoft Excel
Pre-Shift Meetings
Supplier Relations

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