Commis Chef - River Rock Casino Resort

Petroglyph Development Group; Richmond; On-site; CAD 38,000 - 48,000; Full time

Job summary

River Rock Casino Resort in Richmond, BC, connected to its own SkyTrain station, offers a dynamic hospitality environment. Under the Sous Chef, the role executes menu item production, adheres to safety standards, and supports the team during service.

Ideal candidates have culinary experience (minimum 1 year), flexible availability including evenings/weekends/holidays, and culinary education is an asset.

Qualifications

• Culinary education is an asset.
• Must be available to work a flexible schedule including evenings, weekends and holidays.
• Minimum 1 year of culinary experience.

Responsibilities

• Executes basic food preparation tasks under supervision.
• Supports station mise en place and ensures ingredients and tools are ready.
• Assists with cooking tasks such as grilling, sautéing, baking, and plating.
• Follows recipes to ensure consistency and quality.
• Maintains cleanliness of workstations and equipment per safety policies.
• Uses FIFO for storage, dating and rotation of products.
• Restocks stations during service to maintain pace.
• Assists with receiving deliveries and organizing storage areas.
• Supports senior chefs during high-volume service periods.
• Attends culinary meetings and training as required.
• Communicates effectively with other departments.
• Builds strong working relationships with guests and team members.
• Complies with licensing, health, and safety regulations.

Skills

Culinary experience

Education

Culinary education an asset

Job description

At River Rock Casino Resort, one of British Columbia’s most iconic entertainment destinations, every guest interaction is an opportunity to create something memorable. Located in the heart of Richmond—just minutes from Vancouver International Airport, a short drive from downtown Vancouver, and directly connected to its own on‑site SkyTrain station (Bridgeport Station)—River Rock blends the energy of a world‑class casino with the comfort and sophistication of a full‑service waterfront resort.

As part of a team of over 950 dedicated employees, you’ll join a vibrant, guest‑focused community where hospitality, entertainment, and service excellence come together.

Under the direct supervision of the Sous Chef, this position is responsible for the execution of menu item production, maintaining all company standards and thorough adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports the company’s learning environment while establishing a safe and welcoming work environment for all team members.

Key Accountabilities

• Executes basic food preparation tasks, including chopping, peeling, portioning, and assembling ingredients as directed
• Supports station mise en place, ensuring ingredients, garnishes, and tools are prepared and organized for service
• Assists with cooking tasks such as grilling, sautéing, baking, and plating under supervision
• Follows standardized recipes and production methods to ensure consistency and quality
• Maintains cleanliness of workstations, tools, and equipment according to health and safety policies
• Ensures proper storage, labeling, dating, and rotation of products using FIFO procedures
• Restocks stations during service to maintain pace and readiness
• Assists with receiving deliveries, transporting goods, and organizing storage areas
• Supports the Chef de Partie and Demi Chef de Partie during high ‑ volume service periods
• Attends culinary meetings and training sessions as required
• Liaises and communicates effectively with all appropriate operational departments
• Develops and cultivates strong working relationships with guests, ownership, and team members
• Ensures compliance with licensing laws, health and safety, and other statutory regulations
• Performs other duties as assigned or directed

Education and Qualifications

• Culinary education an asset
• Must be available to work a flexible schedule including evenings, weekends and holidays
• Minimum 1 year of culinary experience