Chef de Partie - Gordon Ramsay Steak - River Rock Casino Resort

At Gordon Ramsay Steak at River Rock Casino Resort, precision, discipline, and excellence define every service. Our chefs are driven by a shared passion for exceptional food, flawless execution, and unforgettable guest experiences. As a Chef de Partie, you will take ownership of your assigned station and play a key role in delivering the quality and consistency expected from one of the world’s most recognized culinary brands. You will lead by example, maintain impeccable standards, and support the development of junior team members while working as part of a talented and collaborative brigade. This is an exciting opportunity for a skilled and confident culinarian who thrives in a fast-paced, high-volume environment and is ready to elevate their craft, mentor others, and contribute to a world-class dining experience. This role is ideal for a skilled, confident culinarian who thrives in a high‑performance environment and is ready to mentor others, elevate execution, and contribute to a world‑class brigade. Key Accountabilities * Station ownership — Leads an assigned station with full responsibility for preparation, organization, execution, and cleanliness throughout service. Ensures the station is always service‑ready and operating at peak efficiency. * Menu execution — Prepares, cooks, and finishes dishes with expert technique, precision, and consistency. Executes Chef Ramsay’s recipes and plating standards flawlessly, maintaining exacting quality across all service periods. * Mise en place leadership — Plans, organizes, and produces mise en place for high‑volume service, ensuring accuracy, freshness, and readiness for the brigade. * Quality assurance — Conducts taste checks, verifies portioning, inspects plating, and ensures every dish meets brand standards before leaving the pass. * Team mentorship — Trains, guides, and supports Demi CDPs, Commis Chefs, and junior team members. Reinforces kitchen standards, proper technique, and service discipline. * Inventory & cost control — Assists with ordering, stock rotation, waste reduction, and maintaining accurate inventory levels using FIFO procedures. * Kitchen cleanliness — Maintains a clean, safe, and organized station in accordance with health, safety, and sanitation regulations. * Cross‑department collaboration — Works closely with Sous Chefs, culinary leadership, and front‑of‑house teams to ensure seamless communication and service flow. * Continuous improvement — Participates in menu development discussions, training sessions, and skill‑building opportunities to support ongoing culinary excellence. * Other duties — Performs additional tasks as assigned to support kitchen operations. Education and Qualifications * Minimum 3 years of culinary experience, preferably in a premium or high‑volume environment * Culinary education an asset * Strong technical proficiency across multiple cooking methods * FOODSAFE Certification * Ability to successfully clear a criminal record check * Availability to work a flexible schedule including evenings, weekends, and holidays, up to 40 hours per week * Strong leadership, communication and teamwork skills Work Environment Considerations: Standing for long periods of time and non-traditional work hours Our Companies are committed to fostering a diverse, equitable, and inclusive workplace and welcome applications from all qualified candidates. Accommodation is available throughout the recruitment and selection process. Candidates requiring accommodation are encouraged to advise us at any stage of the process. We thank all applicants for their interest; however, only those selected for further consideration will be contacted.

The Chef de Partie is responsible for the full operation of an assigned station, including food preparation, execution, and maintaining high quality and cleanliness standards. They also provide mentorship to junior staff and assist with inventory management and cost control.

Candidates must have at least 3 years of culinary experience in a high-volume environment and possess a FOODSAFE certification. The role requires the ability to work a flexible schedule, including evenings, weekends, and holidays.

• Travail d’équipeSouhaitée
• Assurance qualitéSouhaitée
• Salubrité alimentaireSouhaitée
• CommunicationSouhaitée
• Gestion des stocksSouhaitée

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

• Culinary execution
• Station management
• Menu preparation
• Food safety
• Team leadership
• Mentorship
• Inventory management
• Cost control
• Quality assurance
• Plating standards
• Mise en place
• Sanitation
• Communication
• Teamwork
• High-volume cooking
• Menu Planning
• Cost Control
• Workplace Inclusivity
• Culinary Education
• Cleanliness
• Continuous Improvement Process
• Cooking
• Leadership
• Mise En Place
• Operations
• Quality Assurance
• Recipes
• Stock Rotation
• Waste Minimization

• Food & Beverage
• Hospitality
• Management & Leadership
• Chef De Partie
• Chef
• Chefs
• Chefs and Head Cooks

Formation minimale

Diplôme professionnel

Expérience minimale

2+ ans

Langue de l’offre

anglais

Heures de travail

40 heures par semaine