Chef de Partie - Gordon Ramsay Steak - River Rock Casino Resort
About The Position
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.
Requirements
- Minimum 3 years of culinary experience, preferably in a premium or high‑volume environment
- 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
Nice To Haves
- Culinary education an asset
- Strong technical proficiency across multiple cooking methods
Responsibilities
- 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.
- 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.
- Plans, organizes, and produces mise en place for high‑volume service, ensuring accuracy, freshness, and readiness for the brigade.
- Conducts taste checks, verifies portioning, inspects plating, and ensures every dish meets brand standards before leaving the pass.
- Trains, guides, and supports Demi CDPs, Commis Chefs, and junior team members. Reinforces kitchen standards, proper technique, and service discipline.
- Assists with ordering, stock rotation, waste reduction, and maintaining accurate inventory levels using FIFO procedures.
- Maintains a clean, safe, and organized station in accordance with health, safety, and sanitation regulations.
- Works closely with Sous Chefs, culinary leadership, and front‑of‑house teams to ensure seamless communication and service flow.
- Participates in menu development discussions, training sessions, and skill‑building opportunities to support ongoing culinary excellence.
- Performs additional tasks as assigned to support kitchen operations.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
