Permanent Part-Time Culinary Position

Location: Brie & Banquet, 524 42 Ave SE Calgary, Alberta

Core availability: early mornings Fridays and Saturdays, with additional availability strongly preferred

Hours: Variable based on our catering calendar. Significant additional hours available during peak periods, including the possibility of up to 40 hours per week from late November through December.

You may be looking for a different kind of kitchen.

Are you an experienced cook or chef who already has strong culinary fundamentals and wants meaningful, hands-on work without needing a traditional full-time restaurant schedule.

Do you thrive on the busiest production days, when there is a lot to accomplish, everyone is moving with purpose and the satisfaction comes from seeing an enormous amount of beautiful food leave the kitchen exactly as it should.

We are looking for a permanent, long-term addition to our culinary team who can step confidently into production on our busiest days, learn quickly and become someone we can deeply rely on.

This is not a seasonal position and it is not occasional temporary help. You will be a permanent member of our team, with hours that flex according to our catering calendar and your availability.

Some weeks may be light. Other weeks, particularly through late November and December, may offer up to 40 hours.

What matters most is that when you are here, you are ready to work, move quickly and can contribute immediately.

ABOUT BRIE & BANQUET

Brie & Banquet is a women-owned and operated independent Calgary catering company powered by a very small, highly capable team. We produce a significant volume of beautiful, abundant food for events across the city, with every person contributing directly to what our clients receive.

Our food is highly visual and intentionally composed. Charcuterie is central to our work, alongside canapés, small plates, composed bites, sandwiches, salads, and artful, polished catering selections.

We are not a restaurant group, hotel kitchen or corporate food service operation. There are no layers of management and there is no traditional kitchen brigade. Our work is highly hands-on, collaborative and always directly connected to the finished client experience.

We are intentionally building a kitchen culture without ego, intimidation or traditional brigade hierarchy. We value clear communication, professionalism, kindness, accountability and people who care deeply about doing excellent work.

In a business like ours, your work does not disappear into the background. You are able to see the direct impact of what you make, and your contribution is visible, trusted and extremely important.

THE ROLE

This role is designed for someone who can become a solid additional set of culinary hands on high-volume production days.

You will work from established Brie & Banquet recipes, production lists, event quantities and presentation standards. Once trained on our systems, you should be able to enter the kitchen, understand what needs to happen and carry meaningful production forward without requiring constant supervision.

We need someone who is already confident with professional kitchen fundamentals.

You should be able to:

- pick up a recipe or production task quickly
- understand instructions the first time




- maintain momentum without someone constantly checking on you
- produce accurately, with precision, at volume
- recognize when something is not right and stop before wasting product
- communicate immediately if something is missing, delayed or unclear
- move rapidly without allowing quality or presentation to deteriorate

This is a fast production role. There will be days when we need to produce an enormous amount of food in a very short window. The right person does not become overwhelmed by that. They become focused and dialled.

THE SCHEDULE

Friday and Saturday morning availability is essential.

Those are consistently among our busiest production days and will form the core of this position. Additional shifts may fall on Sundays, Thursdays or other days depending on our event calendar. During December, our production schedule expands considerably and weekday availability becomes especially valuable.

This is a permanent position, but weekly hours are not guaranteed. Our catering calendar changes throughout the year, so some periods will naturally offer fewer shifts while others offer substantially more.

During our busiest periods, particularly late November and December, there will be opportunities to work up to as much as 40 hours per week.

Early mornings are part of catering. You must be able to arrive reliably and ready to work for scheduled early starts.

The upside is that this is primarily early, daytime production, not an evening restaurant schedule.

THIS MAY BE THE RIGHT FIT IF YOU:

- You are fast without becoming careless.
- You are extremely reliable.
- If you say you will be there, we do not wonder whether you will show up.
- You arrive early, prepared and ready to work.
- You learn new systems quickly.
- You retain instructions, love to take notes and do not need the same task repeatedly re-taught.
- You have strong professional kitchen fundamentals.
- You can enter a busy kitchen and contribute rather than waiting to be managed.
- You naturally maintain momentum.
- You notice when your own work is becoming inconsistent and correct it.
- You can produce repetitive items without allowing quality to drift.
- You communicate immediately when something does not look right or is not working.
- You take feedback without defensiveness and make the adjustment.
- You care about beautiful food and presentation.
- You enjoy working hard on days when there is a lot to accomplish.
- You understand that being part-time does not mean being casually committed.

WHAT WE'RE LOOKING FOR Your current title matters less than whether you can actually do the work.

You may currently be a:

- Line Cook
- Senior Line Cook
- Prep Cook
- Catering Cook
- Banquet Cook
- Chef de Partie
- Sous Chef looking for additional culinary work
- Experienced culinary professional looking for a permanent role that fits alongside another commitment

Required





- Several years of professional kitchen experience
- Strong knife skills and culinary fundamentals
- Experience following recipes and producing consistent food
- Experience working efficiently in a fast-paced professional kitchen
- Ability to work independently once trained
- Excellent reliability and punctuality
- Strong organization and time management
- Ability to learn and retain new production systems quickly
- Careful attention to detail, quality, portioning and presentation
- Clear communication
- Consistent Friday and Saturday availability
- Flexibility for additional weekday shifts during peak periods, particularly November and December

Especially Valuable
- Catering, banquet or commissary production experience
- High-volume food production
- Charcuterie experience
- Cold canapé and composed-bite production
- Event-food production
- Strong visual presentation skills
- Confidence moving between multiple production tasks quickly

WHAT YOU CAN EXPECT FROM US We will give you clear direction, established recipes, organized production lists and thoughtful training in the parts of our work that are uniquely Brie & Banquet.

We don't expect you to already know our design language or every item on our menu.

We do expect you to arrive with the professional kitchen foundation, urgency and judgment required to learn those things quickly.

This is not a role with a lengthy training runway. You need to learn best by doing, feel comfortable rolling up your sleeves and getting to work right away, and be able to pick up our systems quickly while contributing to real production from the beginning. The goal is that we can put you into a busy production day, give you meaningful work and trust that it will be completed beautifully, efficiently and with minimal hand-holding.

You can also expect

- A permanent place on a small, high-functioning culinary team
- Flexible part-time hours that increase significantly during peak periods
- Opportunities for substantial additional work in late November and December
- Daytime catering production rather than regular evening restaurant service
- Direct communication with the person who owns and leads the business
- Specialized knowledge in cheese, charcuterie and artistic food composition
- Beautiful, varied production rather than one repetitive restaurant station
- A workplace that values reliability, care, accountability and contribution over title or ego
- Performance Bonuses: we believe exceptional effort should be recognised. Team members who show up consistently, work hard, contribute meaningfully during our busiest periods and embody the standards of Brie & Banquet are eligible for robust discretionary performance bonuses.

HOW TO APPLY Please apply with your résumé and a short introduction telling us:

Why this particular role interests you, what your current availability looks like and what your availability is for the next 3 months.

We are looking for someone skilled, fast, grounded and exceptionally dependable who wants a long-term place on the team and can become one of the people we are genuinely relieved to see walk through the door on a busy production morning.

Pay: $23.00-$28.00 per hour

Expected hours: 4.0 – 40.0 per week

Work Location: In person

📌 Culinary Production Cook / Chef (Calgary)
🏢 Brie u0026 Banquet Wild Catering
📍 Calgary