Sous Chef *12-Month Contract*

Grey Eagle Resort & Casino; Calgary; On-site; CAD 55,000 - 75,000; Full time

Job summary

Grey Eagle Resort & Casino in Calgary on the Tsuut’ina Nation is seeking a driven Sous Chef to support Back of House operations under the direction of the Executive Chef. You will manage staff, uphold food safety, and maintain high standards in a fast-paced, high-volume kitchen.

Responsibilities include menu planning with leftovers, staff scheduling, pre-shift briefings, inventory control, quality assurance, training, and adherence to OHSA and WHMIS policies.

Qualifications

• Red Seal certificate and 4-5 years in a progressive lead/supervisor role in large volume foodservice.
• Post-secondary education in Hospitality or Culinary Management.
• Experience leading, motivating and scheduling a large kitchen team.

Responsibilities

• Support and oversee Back of House operations under Executive Chef or Executive Sous Chef.
• Lead, coach, and motivate staff when the Executive Chef is absent.
• Plan and coordinate menu items, ensure proper prep and inventory accuracy.
• Schedule employees to meet business requirements and control labor costs.
• Conduct pre-shift meetings and communicate daily specials.
• Monitor food safety and OHSA/WHMIS compliance.

Education

Red Seal Certificate

Hospitality/Culinary Management

MS Office (Outlook, Excel)

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.

• Priority will be given to Tsuut'ina Nation members.