Chef de Partie (Hell's Kitchen)

Hell’s Kitchen is a globally recognized restaurant brand, inspired by Chef Gordon Ramsay. It stands out for its bold flavors, dramatic presentations, and dedication to quality. At River Cree Resort & Casino, Hell’s Kitchen offers an exceptional dining experience, featuring signature dishes and a lively atmosphere.

A member of the Hell’s Kitchen Culinary Team, you are responsible for understanding and adhering to preparation brand standards of all menu items. You will assist in cold and hot food preparation during services ensuring a consistent dining experience for every guest at Hell’s Kitchen.

• Ensures compliance with all River Cree and Hell’s Kitchen Food & Beverage policies, standards and procedures.
• Ensure all food is prepared and handled safely according to the local health department regulation.
• Follows proper handling and ensure food is cooked at the right temperature.
• Enforces HACCP standards when storing food items and practices clean as you go.
• Ensure to fill out appropriate documentation for refrigerators, freezers, cooking, cooling & holding food temperature logs using approved forms.

• Ensure all food is rotated using FIFO and all food products are dated, labeled at all times.
• Maintains high standards of sanitation and cleanliness in all refrigerators, freezers and dry storage.
• Organize, coordinate and participate in food production in the Hell’s Kitchen outlet.
• Follow and/or assign production and preparation levels based on projected business forecast to determine minimum quantities to be produced.
• Maintain consistent and standardized line set up and ensure the station is well stocked during service
• Understands and adheres to all Hell’s Kitchen recipe specifications and notify Chefs of any substandard products.
• Reports any discrepancies relating to procedures, equipment functionality and associate performance in the kitchen to the management in a timely manner
• Ensure to avoid food wastage in the kitchen and understand concepts of food cost control.
• Ensure a proper hand over and closing down the station as per the standards.
• Ensure that the associates adheres to Hell’s Kitchen uniform policy standards and take breaks at appropriate times.

• Makes guest driven decisions on food quality during service to ensure expectations of the Hell’s Kitchen brand are met
• Ensures the Hell’s Kitchen team understands

• Provide support and on the job training for new hire to successfully perform their jobs.
• Communicate and provide performance feedback and issues commendations
• Establish an open and collaborative relationship with the associates and the managers.

• Supports in managing Hell’s Kitchen controllable expenses including labour, food cost, supplies, uniforms and equipment.

• To look out for the safety of yourself, co-workers and to follow all Health and Safety requirements in the workplace.
• Performs other duties as assigned to meet business needs.

• High School Diploma or equivalent required.
• Minimum six years cooking experience in high volume environment is required
• Previous Chef de Partie experience is preferred
• Journeyman papers or equivalent training/experience would be preferred.
• Experience successfully supervising a diverse group of associates
• Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
• Extensive knowledge of food handling and sanitation standards
• Food Safe Certification is an asset
• Possesses strong decision-making and problem-solving skills
• Time management and organizational skills
• Ability to work in and handle stress in a fast paced environment
• Strong communication (verbal, listening, writing) + conflict management skills
• Team Player
• Attention to detail is necessary
• Must be able to work flexible shifts

The schedule for this position may vary and would require the ability to work shift work, late nights, weekends and holidays.

• Fast-paced, high-volume environment.
• Must be able to stand and walk for extended periods and perform physical tasks as needed.
• Meal breaks typically taken between busy serving times.
• May be required to lift items weighing up to 30 lbs.
• Must adhere to all health, food safety, sanitation and regulatory