River Rock Casino Resort is seeking an enthusiastic, passionate and experienced Demi Chef de Partie to join our dynamic culinary team. As a Demi Chef de Partie you will have the opportunity to work closely with our Executive Chef and Sous Chef. You will be responsible for creating high quality meals and dining experience for our guests by preparing and serving attractive and scrumptious meals while maintaining all company standards and thorough adherence to all safety and hygiene policies and procedures.

SUCCESSFUL CANDIDATES WILL DEMONSTRATE THE FOLLOWING QUALIFICATIONS:

• Available to work up to 40 hours per week in a variety of shifts including evenings, graveyards and weekends as we operate 24 hours per day, seven days a week
• Minimum 2 years’ progressive culinary experience
• Culinary education an asset
• Level 1 Food Safe Certification, Safe Food Handling or BASICS.fst Food Handler Certificate
• The ability to successfully obtain a Criminal Record Check
• Exceptional interpersonal and communications skills
• Ability to handle multiple tasks at one time
• 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 to our guests
• 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, and 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
• 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 Chefs with product receipts, breakdown, storage and rotation
• Cleans culinary equipment after use and/or remove 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