Buffet Cook

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, Executive Sous Chef, Sous Chef or Supervisor, the Buffet Cook is responsible for preparing and serving a multitude of hot and cold menu items that are featured within Grey Eagle Buffet. They are responsible for preparing assigned food items and must follow the recipes and the portion control guidelines set by the Buffet. The Buffet Cook must be capable of working quickly and consistently. They must possess basic cooking skills, and must understand how to use a variety of food service equipment, including knives, pots and pans, wok, ovens and grills, fryers, steamers food processors and slicers. Buffet Cook will work in various positions on the line, during the course of their shift. This position requires that all necessary precautions are taken to protect and ensure that safe work practices are adhered to. This position involves frequent standing and walking as well as lengthy periods of concentration when preparing orders. This position also requires some leadership qualities to assist with development of Prep Cooks and Kitchen Helpers when required. Education And Experience The incumbent will have 3 years ongoing experience in a line cook's position with practical hands on knowledge and experience of large size foodservice operations, including broiler, fryer, hot and cold food preparation. Specific Casino food and beverage operational experience would be an asset with a basic understanding of inventory control and food cost practices and procedures. A Post Secondary education in a recognized Hospitality or Culinary Management program would be an asset. Knowledge, Skills And Abilities Reports to the Executive Chef, Executive Sous Chef, Sous Chef or Supervisor. Set Up and Prepare Station: The Line Cook must set up their station for their shift by bringing all food items and containers to the line that they will need for servicing in the duration of their shift. Sometimes, they will be asked to prepare items for another station or a special event. Cooking and Preparing: Using grills, griddles, deep fryers, ovens, stoves or other equipment, the cook prepares and/or assembles the orders according to standard recipe directions. They are responsible for knowing cooking techniques required to bring out the desired flavors in the foods and to prepare them to proper temperature and doneness. When preparing dishes, the line cook must work at the same pace as the other cooks to make sure everything is finished at the same time, focusing on accuracy, presentation, cleanliness and timing. Plating and Presentation: The Line Cook is required to plate the food prepared and arrange it in an appealing way according to presentation standards set by the Chef and standard recipe card. Maintain and Clean Station: A line cook must always maintain their own work station, and sometimes the stations of other cooks on any given shift. This means periodically restocking food and supplies, and making sure the stations are sanitary, safe and well-organized. At the end of a shift, the line cook will be required to clean and organize food prep and storage areas. General Duties: The line cook also will work with chefs when called upon, they may also be asked to clean kitchen equipment, organize produce delivery, train a new cook and complete inventories as required. They should expect to stand all day and work long hours in a hot and crowded space. Line cooks must know and follow sanitary food handling procedures. The Buffet Cook is required to develop and maintain positive workplace relationships with all other Casino employees and customers whom they come in contact with. Ensure all provincial or federally mandated laws, policies and procedures are stringently adhered to at all times. Ability to work and thrive in a culturally diverse team oriented environment, and be able to function independently at times. Ability to take direction and be responsible for their actions. Consistently pay attention to detail Ability to work in a noisy fast paced environment. Ability to work in a physically demanding area and be familiar with a high-volume, fast-paced, multi-tasking environment. Ability to mentor and train new staff Must be available for shift-work, be able to stand for long periods of time, and to perform repetitive motions at times. Must be aware of and able to work in a smoking 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.

The Buffet Cook is responsible for preparing and serving a variety of hot and cold menu items following specific recipes and portion guidelines. They must maintain a clean and organized workstation while ensuring all food is plated according to presentation standards.

Candidates need 3 years of ongoing experience as a line cook in large-scale foodservice operations. A post-secondary education in Hospitality or Culinary Management is considered an asset.

• Competitive salaries • Benefits

• Gestion du tempsSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Line Cooking
• Food Preparation
• Portion Control
• Knife Skills
• Grill and Fryer Operation
• Food Safety and Sanitation
• Plating and Presentation
• Inventory Control
• Food Costing
• Mentoring
• Multi-tasking
• Time Management

• Food & Beverage
• Hospitality
• Trades

Formation minimale

Diplôme professionnel

Expérience minimale

2+ ans

Postuler avant le

12 sept. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Entry level