Demi Chef de Partie (Sushi) - River Rock Casino Resort

Under the direct supervision of the Executive Chef or 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 * Supports assigned sushi station during prep and service, ensuring readiness, organization, and consistent quality * Prepares, assembles, and presents sushi menu items including maki, nigiri, sashimi, specialty rolls, poke, and raw‑bar features; follows standardized recipes and presentation standards * Prepares sushi mise en place including seasoned rice, fish cuts, garnishes, sauces, marinades, tempura components, and vegetable preparations * Demonstrates proficiency in sushi techniques including rice cooking and seasoning, knife work, fish fabrication, roll assembly, and portion accuracy * Maintains strict food safety standards including raw‑fish handling, temperature control, cross‑contamination prevention, and allergen awareness * Coordinates with CDP, Sous Chef, and Executive Chef on daily production needs, menu changes, and service flow * Provides guidance to Commis cooks through direction, feedback, and on‑the‑job learning * Receives and stores sushi inventory including fresh fish, seafood, produce, nori, rice, and specialty ingredients; ensures proper labeling, dating, storage, and rotation * Supports month‑end inventory with accurate station‑level counts * Attends culinary meetings as required * Communicates effectively with operational departments to ensure seamless service * Builds strong working relationships with guests, ownership, and team members * Ensures compliance with licensing laws, health and safety regulations, and all company policies * Performs other duties as assigned or directed Education and Qualifications * High School Diploma; formal culinary or sushi training an asset * Minimum 3 years of culinary experience, including sushi or Japanese cuisine * Strong understanding of sushi flavour profiles, rice seasoning, and traditional and contemporary sushi styles * Knife skills with precision in fish fabrication, fine slicing, and vegetable preparation * Experience with sushi ingredients such as fresh fish, seafood, nori, vinegars, Japanese sauces, wasabi, pickles, and specialty produce * Food Safety Certification * Ability to successfully clear a criminal record check * Must be available to work evenings and weekend shifts Work Environment Considerations * Regular kitchen environment, standing and walking for long periods of time, and non-traditional work hours

The Demi Chef de Partie supports the Chef de Partie in the preparation, cooking, and presentation of menu items while maintaining station organization. They are also responsible for ensuring health and safety compliance, managing inventory, and maintaining a clean and efficient kitchen environment.

Candidates must have a minimum of 2 years of culinary experience and a high school diploma, with culinary education and Red Seal certification considered assets. Applicants must also possess a Food Safety Certification and be available to work a flexible schedule including evenings, weekends, and holidays.

• Customer servicePreferred
• Food preparationPreferred
• CommunicationPreferred
• Team CollaborationPreferred
• CookingPreferred
• portioningPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Food preparation
• Cooking
• Menu item presentation
• Mise en place
• Portioning
• Kitchen cleanliness
• Inventory management
• Stock rotation
• Health and safety compliance
• Communication
• Team collaboration
• Customer service
• Food Safety Certification
• Red Seal Certification
• Safety Procedures
• Culinary Education
• Cleanliness
• Customer Service
• Packaging And Labeling
• Mise En Place
• Recipes

• Food & Beverage
• Hospitality
• Demi Chef De Partie
• Chef
• Chefs
• Chefs and Head Cooks

Minimum education

High school

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week