Paramedical Services jobs in Calgary, AB

Culinary Production Cook or Chef - Permanent Salaried Culinary Position

Location: Brie & Banquet, Calgary, Alberta

Typical working days: Thursday, Friday, Saturday, Sunday

Typical hours: 20 - 30 hours per week

Benefits: Health & Wellness, Dental, Vision, Paramedical.

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You may be ready for a different kind of kitchen.

You may be an experienced cook or chef looking for more trust, more meaningful work and a stronger connection to what you create. You may be leaving a restaurant, hotel, catering company, commissary or corporate kitchen behind. Or you may simply know that your best work happens in a smaller, highly capable team where care, judgment and contribution matter more than hierarchy.

We are looking for an experienced cook or chef who cares deeply about what they make, takes personal responsibility for the quality of their work and wants their contribution to matter.

This is not a people management role. You will not be responsible for supervising or directing other employees. You will be trusted to take ownership of your own work, organize your time thoughtfully and carry meaningful production through without being micromanaged.

Everyone in our kitchen works alongside one another as equals, with Katie leading the business, and our clients’ needs guiding the work.

About Brie & Banquet

Brie & Banquet is an independent Calgary catering company powered by a very high-functioning microteam. We produce a significant volume of beautiful, abundant food for events across the city, with every person contributing directly to what our clients receive.

We are known not only for the quality of our food, but for the way it is composed and presented. Charcuterie is central to our work, alongside a broad menu of polished catering selections. Our catering and grazing installations follow a deeply artful, proprietary design approach developed by Brie & Banquet.

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.

There is no separation between prestigious work and everyday work. We prepare, cook, portion, assemble, garnish, install, pack, clean and reset together.

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 Position

The Culinary Production Cook or Chef is a permanent member of our kitchen team.

Your primary purpose will be to create exceptional food independently while remaining closely connected to the shared needs of the team and our clients.

You will work from established Brie & Banquet menus, recipes, production lists, design standards and confirmed event quantities. Once you understand our food and systems, you will be trusted to organize your work and carry meaningful portions of production through without constant direction.

This is not casual placement or arranging ingredients wherever they fit. Our work is intentional, detailed and highly visual. Each element is considered for proportion, movement, balance, texture, colour and abundance. You do not need to arrive already knowing our design language, but you must be strongly engaged and interested in learning it carefully and executing it consistently.

You will often work independently on your own production while staying connected to the larger plan for the day. That means communicating clearly, understanding how your work fits into each order and stepping in where needed so the full production comes together successfully.

The Schedule

Our work starts early and follows our catering calendar. Friday availability is required, and the role includes early morning shifts on Saturdays and Sundays. 5AM and 6AM starts are part of the position, so you must be able to arrive reliably and ready to work at that time.

The benefit is that this is not an evening kitchen role. We finish by 2:00 PM with no regular dinner service, late-night closes or evening shifts.

This position includes:

• Preparing recipes and menu components
• Cooking and finishing hot and cold food
• Preparing, cutting and portioning crudité, cheese, charcuterie
• Producing composed bites, canapés, sandwiches, salads, breakfast items and other catering selections
• Accurately portioning and assembling food at volume
• Installing charcuterie platters and grazing displays
• Learning and applying Brie & Banquet’s established artistic design approach
• Garnishing and finishing items to our impeccably high presentation standards
• Reviewing production lists and organizing your own sequence of work
• Packaging, labelling and preparing completed food for catering orders
• Checking your work carefully for quality, consistency and completeness
• Maintaining clean, functional and organized work areas
• Washing, cleaning and resetting as part of the shared production process
• Helping wherever the day’s client commitments require thoughtful attention

The finished food is creative and beautiful. The process behind it is organized, detailed, physical and repetitive. The right person finds genuine satisfaction in both sides of that equation.

This role may be right for you if:

• You care deeply about the quality of what you make, even when no one is standing over you.
• You are dependable, punctual and prepared to work.
• You take ownership without needing authority over other people.
• You naturally notice what needs attention.
• You can organize your work and maintain momentum without constant instruction.
• You communicate honestly when something is delayed, missing or incorrect.
• You take deep pride in consistency and presentation.
• You have a strong visual eye.
• You understand that beautiful food requires both creativity and disciplined repetition.
• You can receive feedback, make an adjustment and continue working professionally.
• You enjoy contributing to a shared result more than competing for status.
• You are willing to complete the entire job, including packaging, cleaning and resetting.
• You value being trusted rather than micromanaged.
• You are ready to leave ego-driven kitchen culture behind without leaving serious culinary work behind.

You do not need to be interested in managing a brigade or becoming someone’s boss. Growth in this role comes through trust, mastery, broader knowledge and the ability to take on increasingly meaningful production. It is not measured by how many people report to you.

What we are looking for

Your current title is less important than your experience, judgment and approach to the work. You may currently be a:

• Line cook
• Senior line cook
• Prep cook
• Catering cook
• Banquet cook
• Chef de partie
• Sous chef who no longer wants a management-focused role
• Chef or Culinary professional looking for a more personal and sustainable kitchen environment

Required

• Several years of professional kitchen experience
• Strong culinary fundamentals and a valid food-safety certificate
• Experience following recipes and producing consistent food
• The ability to work independently after training
• Strong organization and time-management skills
• Reliable attendance and punctuality
• Careful attention to quality, portioning and presentation
• Clear and respectful communication
• Comfort learning detailed visual and compositional standards
• Comfort with physical kitchen work, including standing, lifting, carrying, cleaning and repetitive production
• MUST be available Fridays, Saturdays and Sundays

Especially valuable, but not required

• Catering, banquet or commissary kitchen experience
• Experience producing food at volume
• Experience building charcuterie boards or styled food displays
• Experience with cold canapés, composed bites or event food
• Experience interacting directly with clients in a professional, polished and service-minded way
• Confidence representing a business warmly and thoughtfully during pickups, deliveries or event installations

What you can expect from us

We will provide clear expectations, established recipes, thoughtful training and honest feedback. You will be taught our approach to charcuterie, composition and installation. We do not expect you to arrive knowing exactly how Brie & Banquet designs, but we do expect care, curiosity and a willingness to learn our methods in great detail. As you become familiar with our food and systems, you will be trusted to manage your own production without someone monitoring every movement.

You can also expect:

• Permanent salaried employment with guaranteed income throughout the year
• Regular weekly hours and a predictable core schedule
• Comprehensive benefits including health, dental, paramedical and vision coverage, plus life insurance
• Advance notice when additional hours are required for busier production periods
• A schedule built around daytime catering production rather than evening restaurant service
• Meaningful responsibility without people management
• A small, high-functioning team where your contribution is visible
• Direct communication with the person who owns and leads the business
• The opportunity to understand more than one narrow station
• Specialized knowledge in cheese, charcuterie and artistic food composition
• Beautiful, varied catering production
• A workplace that values care, accountability and contribution over title or egoHow to apply

Please apply with your résumé and cover letter for this position specifically.

We are not looking for the loudest person in the kitchen or the person with the most impressive title.

We are looking for someone capable, grounded and deeply dependable. Someone who wants to create exceptional food, master an artful approach to charcuterie, lead themselves well and be an important part of a small business serving people on their most meaningful days.

Pay: $25.00-$28.00 per hour

Benefits:

• Casual dress
• Company events
• Dental care
• Extended health care
• Life insurance
• On-site parking
• Paid time off
• Store discount
• Vision care

Work Location: In person