POSITION SUMMARY

River Rock Casino Resort is currently recruiting for Chef de Partie (CDP) to join our Culinary team. You will be responsible for the execution of menu item production, maintaining all company standards and through adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all employees. Other responsibilities include:

SUCCESSFUL CANDIDATES WILL DEMONSTRATE THE FOLLOWING QUALIFICATIONS:

• Minimum 2 years progressive culinary experience
• Minimum 1-year supervisory experience
• High School Diploma
• Culinary education a plus
• RED SEAL certification through ITA, current enrollment in the program or equivalent a plus
• Level 1 FoodSafe, Safe Food Handling or BASICS.fst Food Handler Certificate; MSDS; WHMIS
• Ability to exceed internal and external customer expectations through timely, effective and service oriented communication
• A commitment to continually increase your knowledge of our products and services in order to offer exceptional experiences
• Ability to exceed internal and external guest expectations through timely, effective and service oriented communication
• A willingness to learn, develop and achieve new skills for personal and professional development
• Live GCE’s Values on the job: Integrity, Team Engagement, Drive to Succeed, Service Excellence, Citizenship
• A passion for providing Great Experiences and Memories to our internal and external guests in the continual quest of achieving service excellence

• Prepares, pre-cooks, cooks and presents menu items in a timely fashion; following standardized recipes
• Submits food product requirements to the Sous Chef/Kitchen Manager/F & B Manager for purchasing
• Prepares mis en place (“setting in place” of foods, garnishes, sauces, dishes, cutlery, etc) and other products as required for high volume production
• Assists Commis and Demi Chefs with product receipts, breakdown, storage and rotation
• Cleans culinary equipment after use and/or removes soiled equipment to the dish pit
• Assists with month end inventories as directed
• Attends monthly culinary meetings
• Liaises and communicates effectively with all appropriate operational departments
• Develops and cultivates strong working relationships with all stakeholders (guests, ownership and employees)
• Ensures compliance with licensing laws, health and safety and other statutory regulations
• Performs other duties as assigned or directed.