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Grey Eagle Resort & Casino

Chef de Partie

Calgary, AB, Canada

Job type: Full-time
Apply by: Oct 29, 2026
Posting language: English
Posted: Sep 29, 2026

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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, 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.

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More about this job

Responsibilities

Lead and supervise back-of-house food and beverage operations during assigned shifts, including staff coordination, scheduling, training, performance management, and workplace safety. Monitor labor and food costs, inventory, menu and POS information, operational standards, and service quality while communicating shift events and issues to the Executive Chef or Sous Chef.

Requirements

Requires a Red Seal certificate, 2–3 years of experience in a progressive lead or supervisory role 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, be proficient with Microsoft Office, and be able to work varied shifts in a physically demanding, fast-paced environment.

Skills

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

Benefits

Benefits
Career Growth Opportunities

Visa sponsorship

Not detected in the job text

Keywords

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

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