Full Time Front Line Richmond, BC, CA

3 days ago Requisition ID: 1227

Salary Range: $25.06 To $25.67 Hourly

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.

Under the direct supervision of the Executive Chef, this position is responsible for the execution of menu item production, maintaining all company and brand standards and thorough adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Ensures adherence to the Companys policies and procedures, motivates and leads by example and supports the company’s learning environment while establishing a safe and welcoming work environment for all team members.

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

• Leads an assigned station during prep and service, ensuring readiness, organization, and consistent quality


• Prepares, pre‑cooks, cooks, and presents menu items with a high level of technical skill; follows standardized recipes


• Oversees station mise en place,
  
  
  
  ensuring quantities, quality, and timing meet service demands
  
• Monitors and maintains station cleanliness, equipment functionality, and adherence to food safety standards


• Coordinates with Sous Chef and Executive Chef on daily production needs, menu changes, and service flow


• Guides and supports junior cooks, providing direction, feedback, and on‑the‑job training


• Receives and manages stock for the station; ensures proper labeling, dating, storage, and rotation


• Attends culinary meetings as required


• Liaises and communicates effectively with all appropriate operational departments


• Develops and cultivates strong working relationships with guests, ownership, and team members


• Ensures compliance with licensing laws, health and safety, and other statutory regulations


• Performs other duties as assigned or directed

Education and Qualifications

• High School Diploma; Culinary education an asset


• Minimum 3 years of culinary experience


• Red Seal certification through ITA or current enrollment in the program an asset


• Food Safety Certification


• Ability to successfully clear a criminal record check


• Must be available to work evenings and weekend shifts


• Ability to exceed internal and external customer expectations through timely, effective and service oriented communication

Work Environment Considerations

• Regular kitchen setting, standing and walking 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.