Chef de Partie

4h4 hours ago

Great Canadian Entertainment

Richmond, CA · Full-time · $55,000 – $72,000

About this role

The Chef de Partie at Gordon Ramsay Steak works in a specific section of the kitchen. Reporting directly to the Sous Chef, this role requires culinary experience and attention to detail. The position ensures preparation and presentation of high-quality dishes for guests.

Prepare and cook menu items according to established recipes and brand standards. Handle mise en place and other products required for a fine dining experience. Maintain consistency and quality in every dish while keeping workstations clean and organized.

Work closely with the Sous Chef, Chef de Tournant and other kitchen staff to ensure smooth operations. Communicate effectively with previous and next shifts for seamless kitchen service. Follow waste management procedures to minimize waste and manage food costs.

The role supports Great Canadian’s learning environment while establishing a safe and welcoming workplace. It requires a willingness to learn and achieve new skills for personal and professional development. Live the company values of Integrity, Team Engagement, Drive to Succeed, Service Excellence and Citizenship.

Requirements

Minimum 2-year culinary experience in a fine dining restaurant or similar establishment.
Proficient in various cooking techniques and styles with strong culinary skills.
Attention to detail to ensure every dish meets quality and presentation standards.
Strong organizational and time management skills capable of working efficiently under pressure.
Level 1 FoodSafe certification.
Able to successfully obtain a Criminal Record Check.
Available to work up to 40 hours per week in a variety of shifts including days, evenings and weekends.
High School Diploma or combination of education and experience.

Responsibilities

Prepare and cook menu items according to established recipes and brand standards.
Prepare mise en place and other products required for a fine dining experience.
Ensure consistency and quality in every dish served.
Maintain a clean and organized workstation while adhering to health and safety regulations.
Monitor stock levels, assist with inventory checks, and ensure proper storage and rotation of ingredients.
Work closely with the Sous Chef, Chef de Tournant and other kitchen staff to ensure smooth operations.
Communicate effectively with previous and next shifts to ensure seamless kitchen operations.
Follow waste management procedures to minimize waste and manage food costs.