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Added 3 mins ago
CI
Human Resources Generalist
CpK Interior Products Inc.
Windsor, ON
- $60,000 to $80,000 CAD / year
- Full-time
…activities. This role is responsible for the formulation and implementation of an effective overall Human Resource function at the plant level to ensure maximum returns in the area of…
Added 3 mins ago
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Support leadership with planning, organization, implementation, and problem-solving.
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Solution Architect III, Platform, FSI, Google Cloud
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Architect cross-pillar solutions, drive technical wins, and define initial delivery plans for customers; continue to lead the technical engagement in the solution phase.
Added 18 mins ago
Platform Solution Architect III, Google Cloud
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Added 18 mins ago
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Senior GRC Analyst
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Added 33 mins ago
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Solutions Architect
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MFCS / IMCS / RESA Solution Architect – Techno/Functional Lead
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Senior Project Manager
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Added 48 mins ago
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Added 1 hour ago
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UX/UI Designer, HCI & Interaction Design
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Grey Eagle Resort & Casino

Sous Chef 12-Month Contract

Calgary, AB, Canada

Contract

Apply About employer

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Job details

Job type: Contract
Apply by: Nov 17, 2026
Experience: Required to possess a Red Seal certificate along with 4-5 years’ experience in a progressive lead role or supervisory capacity of a large volume foodservice operation.
Posting language: English
Posted: Oct 18, 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 or Executive Sous Chef, the Sous Chef is responsible to support and assist in all operational processes and procedures pertaining to the Back of the House (BoH) operations. They must possess excellent organizational and management skills and have a thorough understanding of cooking ingredients and techniques. The Sous Chef must be able to work well under pressure as they need to efficiently deal with multiple tasks at one time. They must exercise good judgment in regard to food safety and hygiene in order to protect customers from food contamination. In the absence of the Executive or Executive Sous Chef, they are responsible to lead, coach, motivate and oversee all staff and aspects of the Food & Beverage – Back of the House departmental operations. They will ensure that prudent decisions are made in order to maintain operational efficiencies and are 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.

Menu Planning: Make decisions on dishes that utilize leftover food and surpluses. Provide assistance to the Executive or Executive Sous Chef with the development and implementation of creative menu items and that BoH kitchen staff knows the proper preparation. Ensure POS , and inventory information is current and accurate during prescribed shift.
Employee Scheduling: Coordinate and plan the employee schedules to make certain all shifts are properly staffed to meet business requirements at the same time following kitchen wage budgets.
Plan and conduct pre-shift staff meetings regarding duty delegation and to inform staff of daily menu specials.
Inventory: Ensure the organization and rotating of all food stock, keeping track of inventory and regularly check for freshness and quality.
Quality Control: Investigate and resolve any customer complaints about food quality or service. They meet with employees to ensure these situations are prevented in the future. Monitor and control department expenditures related to labor, food costs and other operational costs during the course of a specified shift.
Supervision: During the course of a prescribed shift, they are responsible for giving out work assignments and ensuring that each BoH employee understands and can complete tasks correctly and efficiently. They must be able to provide guidance and direction, as well as ensure positive morale and motivation, and when necessary conduct remedial or disciplinary discussions in accordance with established policies and related documentation.
Training: Responsible for ensuring every employee has been properly trained and understands all processes and procedures pertaining to their job functions. For new employees they are responsible to provide someone competent and capable of training them to ensure the new employee has completed the training process and is ready before starting work.
Other General Duties: Responsible for collecting, maintaining, storing and securing employee field files. Communicate to the Executive or Executive Sous Chef any staff or customer issues that may require assistance to remedy. Communicate events of the shift in which they are supervising via the back of house log located on the Food & Beverage departmental shared drive.
Ensure all AGLC, Casino and other provincial or federally mandated laws, policies and procedures are stringently adhered to at all times.
Work in compliance with the provisions of the Occupational Health & Safety Act (OHSA), regulations and internal health and safety policies and procedures including any departmental policies.
Report any issue or defective equipment or protective device, which could endanger anyone, or any contravention of the OHSA regulations, or Casino safety policies and procedures by another employee.
Adhere to WHMIS at all times.
Attend meetings and training programs when required.
Other duties as assigned.

Education And Experience

Required to possess a Red Seal certificate along with 4-5 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 .
Proven hands on experience in leading, motivating and scheduling a large team of kitchen employees.
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.
Training in Outlook Express, Microsoft Office (Word and Excel) is required.

Knowledge, Skills And Abilities

Must have Asian cooking experience
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.

Apply About employer

More about this job

Responsibilities

Support and oversee back-of-house kitchen operations, including menu planning, scheduling, inventory, food quality, cost control, and compliance with safety and regulatory requirements. Lead, train, and motivate kitchen staff, address customer and employee issues, and communicate shift updates to senior chefs.

Requirements

Requires a Red Seal certificate, 4–5 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 Asian cooking experience, strong leadership and communication skills, and the ability to work in a fast-paced, physically demanding environment with varied shifts.

Skills

Asian Cooking
Kitchen Operations
Menu Planning
Employee Scheduling
Inventory Control
Food Safety
Quality Control
Food Cost Management
Staff Supervision
Coaching And Mentoring
Employee Training
Customer Service
Leadership
Communication
Microsoft Word And Excel
Outlook Express

Benefits

Benefits
Career Growth Opportunities

Visa sponsorship

Not detected in the job text

Keywords

Red Seal Certificate
Hospitality Management
Culinary Management
Asian Cooking
Back Of House
Food And Beverage
Menu Design
Menu Planning
Inventory Control
Food Cost Practices
Food Safety
Food Hygiene
Quality Control
Employee Scheduling
Staff Supervision
Training And Development
Occupational Health And Safety Act
WHMIS
AGLC Compliance
Casino Operations
High-Volume Foodservice
Microsoft Office
Microsoft Word
Microsoft Excel
Outlook Express

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