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Added 1 min ago
M
Front of House - Bartender
Moxies
Calgary, AB
- Full-time
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident…
Added 1 min ago
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Back of House - Dishwasher
Moxies
Calgary, AB
- Full-time
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident…
Added 31 mins ago
AB
Experience Baker
Avia Bakery
Ottawa, ON
- Full-time
Interest in developing new products, improving existing recipes, and contributing ideas to enhance the bakery’s menu and customer experience.
Added 31 mins ago
Back of House - Banquet Cook
Northland Properties
Sherwood Park, AB
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident…
Added 31 mins ago
FOH Management - Assistant Manager
Northland Properties
Sherwood Park, AB
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident…
Added 31 mins ago
Back of House - Chef de Partie
Northland Properties
Sherwood Park, AB
Added 31 mins ago
Front of House - Host/Hostess
Northland Properties
Calgary, AB
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident…
Added 31 mins ago
BOH Management - Sous Chef
Northland Properties
Edmonton, AB
Executing menu items according to company specifications in both prep and line areas
Added 31 mins ago
Front of House - Server
Northland Properties
Hamilton, ON
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident…
Added 31 mins ago
Front of House - Host/Hostess
Northland Properties
Hamilton, ON
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident…
Added 31 mins ago
Childcare Cook
Upper Canada Child Care
Vaughan, ON
Plans, prepares and delivers wholesome and nutritious foods according to set standards and regulations. Follows a set menu while adhering to allergy/dietary restrictions of children.
Added 31 mins ago
DoubleTree By Hilton West Kelowna - Food & Beverage Manager
Days Hospitality Limited Careers
West Kelowna, BC
Added 3 hours ago
AR
Server/Waitstaff
Atria Retirement Canada
Whitby, ON
- $17.95 to $21.54 USD / hour
- Part-time
Understanding and reviewing daily menu and dining schedule with residents
Added 3 hours ago
BP
Cook
Boston Pizza
Lethbridge, AB
- Full-time
Boston Pizza Cooks are the engine of the entire restaurant! They are responsible for creating our delicious menu items perfectly every time for every guest. Cooks are responsible for…
Added 4 hours ago
Cook I
Fraser Health
White Rock, BC
Added 5 hours ago
FS
Team Member
Firehouse Subs - Calgary North/Airdrie
AB · Calgary, AB
- $15.5 to $16 CAD / hour
- Full-time
Added 5 hours ago
SH
Back of House - Supervisor, Culinary
Sandman Hotel Group
AB · Edmonton, AB
- Full-time
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident…
Added 5 hours ago
SH
Back of House - Cook
Sandman Hotel Group
AB · Edmonton, AB
- Full-time
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident…
Added 5 hours ago
SH
BOH Management - Chef de Partie
Sandman Hotel Group
AB · Edmonton, AB
- Full-time
Executing menu items according to company specifications in both prep and line areas
Added 5 hours ago
SH
Back of House - Prep Cook
Sandman Hotel Group
AB · Edmonton, AB
- Full-time
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident…
Added 5 hours ago
TL
Baxters Landing - Supervisor
The Landing Restaurant Group
Oshawa, ON
- Full-time
Solid understanding of food and beverage service, including menu knowledge
Added 6 hours ago
FS
Team Member
Firehouse Subs - Calgary North/Airdrie
Calgary, AB
- $15.5 to $16 CAD / hour
- Part-time
Added 6 hours ago
GE
Stage Bar Host
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
 Be aware of menu items, menu prices and hours of operation.
Added 6 hours ago
GE
Stage Bar Server
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
 Remember menu items, menu prices and hours of operation.
Added 6 hours ago
GE
Sous Chef *12-Month Contract*
Grey Eagle Resort & Casino
Calgary, AB
- Contract
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…

Grey Eagle Resort & Casino

Sous Chef 12-Month Contract

Calgary, AB, Canada

Contract

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Job details

Job type: Contract
Apply by: Nov 23, 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 24, 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.

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More about this job

Responsibilities

Support and oversee back-of-house kitchen operations, including menu preparation, staffing, inventory, food quality, cost control, and employee training. Lead and motivate kitchen staff during assigned shifts, address customer or staff issues, and ensure compliance with food safety, workplace safety, and applicable regulations.

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 kitchen leadership and communication skills, and proficiency with Outlook Express and Microsoft Office Word and Excel.

Skills

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

Benefits

Benefits

Visa sponsorship

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Keywords

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

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