Hotel - Sous Chef - #451127

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 Sous Chef, the Jr Sous Chef 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 Jr Sous Chef 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 Jr Sous Chef 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 Sous Chef in areas including scheduling, training, ongoing employee development, performance management and appraisal, establishing work standards and monitoring performance. This position involves frequent standing and walking as well as lengthy periods of concentration and analysis when developing reports and correspondence and assessing management and operational requirements. This position may require lifting weight of up to approximately 50 lbs.

• Grey Eagle Hotel & Event Centre has a COVID-19 employee vaccine policy in place.
  
  

Education And Experience

• Must possess a Red Seal certificate along with 2-3 years-experience in a progressive lead role or supervisory capacity of a large volume, and fast paced foodservice operation.
• Must possess an up-to-date food handling course.
• A post-secondary education in a recognized Hospitality or Culinary Management program is required.
• Specific Hotel food and beverage operational experience would be an asset with an understanding of menu design, inventory control and food cost practices and procedures.
  
  

Knowledge, Skills And Abilities

• Must be available for shift work, including evenings and weekends.
• 2-3 years of experience in a fast paced kitchen.
• Experience working with Microsoft Office (Word, Excel, Outlook and PowerPoint) is required.
• Excellent interpersonal and communication skills are required in order to promote maintain and deliver impeccable service standards at all times.
• 2-3 years working in a fast paced kitchen.
• Strong Skills in visual presentation of food, with a familiarity with contemporary serving styles.
• Ability to work well under pressure in a fast paced environment .
• Ability to work cohesively as part of a team as well as independently.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.
  
  

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.