Demi Chef de Partie (Asian Cuisine) - River Rock Casino Resort in Richmond, British Columbia at River Rock Casino Resort

Under the direction of the Executive Chef or Sous Chef, the Demi Chef de Partie supports the execution of high‑quality menu production within a fast‑paced Asian kitchen environment. This role is responsible for delivering consistent, well‑executed dishes, maintaining exceptional standards of cleanliness and food safety, and contributing to a positive, collaborative culinary culture. The Demi Chef de Partie leads by example, demonstrates professionalism at all times, and supports a safe, inclusive, and growth‑focused workplace for all team members.

Key Accountabilities

• Execute menu production by preparing, pre‑cooking, cooking, and presenting Asian‑inspired dishes with accuracy, speed, and consistency
• Prepare mise en place including aromatics (ginger, garlic, scallions), sauces, marinades, stocks, and garnishes essential to Asian cuisine
• Demonstrate wok proficiency including heat control, seasoning, and rapid stir‑fry execution
• Apply Asian cooking methods such as steaming, braising, roasting, deep‑frying, and noodle/rice preparation
• Maintain kitchen cleanliness by cleaning equipment and work areas according to health and safety standards
• Receive and store inventory including proper labeling, dating, rotation, and organization of fresh produce, proteins, and specialty Asian ingredients
• Support inventory processes including month‑end counts and stock management as directed
• Participate in culinary meetings and contribute to continuous improvement initiatives
• Communicate effectively with culinary leadership and cross‑functional departments to ensure smooth operations
• Build strong working relationships with guests, ownership, and team members
• Ensure compliance with licensing laws, food safety regulations, and all company policies
• Perform additional duties as assigned to support overall kitchen operations

Education and Qualifications

• High School Diploma; formal culinary training is an asset
• Minimum 2 years of culinary experience in a professional kitchen
• Experience in Chinese cuisine
• Strong understanding of Asian flavour profiles including balance of sweet, salty, sour, bitter, heat, and umami
• Knife skills with precision in julienne, fine dice, chiffonade, and protein fabrication common to Asian cuisine
• Experience with Asian ingredients such as soy‑based sauces, fermented pastes, rice vinegars, dried spices, fresh herbs, noodles, and specialty produce
• Red Seal certification or current enrollment is an asset
• Food Safety Certification
• Ability to clear a criminal record check
• Flexible availability including evenings, weekends, and holidays
• Strong communication skills with a commitment to delivering exceptional guest service
• Ability to work in a fast‑paced environment with attention to detail and consistency

Probationary pay rate $22.01

Work Environment Considerations

• Regular kitchen environment, 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.