Description
The Chef de Partie executes menu-item production and oversees the smooth culinary operation of an entire shift under the supervision of an F&B Manager or Supervisor. The role prepares and presents menu items, manages mise en place and inventory, maintains kitchen sanitation and regulatory compliance, supports customer service, and contributes to a safe and engaged casino work environment. Candidates need a secondary school diploma, 2–4 years of culinary experience, Food Handling Certification, and a successful criminal background check; post-secondary culinary education and related certifications are assets.
