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, perks 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. This position may require lifting weight of up to approximately 50 lbs. 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 labour, 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

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📌 Blaze Evening Chef de Partie *INTERNAL & TSUUT'INA MEMBERS ONLY* (Calgary)
🏢 Grey Eagle Resort & Casino
📍 Calgary