Stay, Play and Get Away from it all at BC's Premier Casino Resort.
Richmond, BC
River Rock Casino Resort is the 2012 to 2017 Winner of the World Luxury Casino Hotel in North America, Trip Advisor’s 2014 winner of the Certificate of Excellence, and Western Canada’s only Four Diamond Casino Resort. River Rock Casino Resort encompasses an array of exciting career opportunities within our exciting resort which includes: - A luxurious Hotel and Resort with 396 accommodations - A revitalizing Absolute Spa on-premise - A Casino featuring over 1200 slot machines, 5 poker tables and over 100 table games - open 24 hours! - A 21,000 sq. ft. Show Theatre - A Conference Centre to cater to weddings and corporate bookings - Several food & beverage outlets such as Tramonto, Curve, The Buffet, No.3, Chopsticks, Rock House, Zios and Starbucks. Joining our Rock Solid Team in any of our departments is never a gamble! Your teammates are just like you – positive, up for a challenge and always willing to go above and beyond for our guests. If you expect great things just like we do, we encourage you to apply to join our dynamic team of service professionals today at www.riverrock.com
On-site · Richmond
The Commis Chef is responsible for executing basic food preparation tasks, including chopping, portioning, and assembling ingredients according to standardized recipes. They also support station mise en place and maintain cleanliness and organization within the kitchen to ensure high-quality service.
On-site · Richmond
The Demi Chef de Partie supports the pastry team with menu item production, mise en place, and presentation while maintaining high standards of cleanliness and safety. They also assist with inventory management and provide coverage for the station as needed to ensure consistent service.
On-site · Richmond
The Commis Chef is responsible for executing basic food preparation tasks, supporting station mise en place, and assisting with cooking duties under supervision. They must also maintain workstation cleanliness, manage inventory rotation, and support the culinary team during high-volume service periods.
On-site · Richmond
The Assistant Manager, Housekeeping oversees daily operations, manages and mentors the housekeeping team, and ensures high standards of cleanliness and guest satisfaction. They are responsible for scheduling, inventory control, payroll reporting, and maintaining compliance with safety and health regulations.
On-site · Richmond
The Demi Chef de Partie supports the Chef de Partie in the preparation, cooking, and presentation of menu items while maintaining station cleanliness. They are responsible for ensuring adherence to standardized recipes, managing inventory, and upholding health and safety regulations.
On-site · Richmond
The Chef de Partie leads an assigned station to ensure consistent quality, organization, and readiness during prep and service. They also guide junior cooks, manage station inventory, and maintain strict adherence to food safety and hygiene standards.
On-site · Richmond
The Commis Chef is responsible for executing basic food preparation tasks, including chopping, portioning, and assembling ingredients according to standardized recipes. They also maintain workstation cleanliness and support the culinary team during high-volume service periods.
On-site · Richmond
The bartender/server is responsible for providing professional and efficient service to guests while maintaining high standards of hospitality. They must collaborate with kitchen and bar teams to ensure seamless dining experiences and accurate order processing.
On-site · Richmond
The Chef de Partie is responsible for managing an assigned station, ensuring precise execution of recipes, and maintaining high standards of cleanliness and quality. They also mentor junior staff and assist with inventory management and cost control to support kitchen operations.
On-site · Richmond
The Commis Chef assists the Asian-kitchen station with food preparation, including aromatics, sauces, and stir-fry items, while maintaining high standards of cleanliness and safety. They are responsible for ensuring mise en place readiness and supporting the culinary team during service.
On-site · Richmond
The Housekeeping Supervisor oversees daily operations, directs staff assignments, and ensures high standards of cleanliness and guest service. They are responsible for managing inventory, conducting inspections, and maintaining compliance with health and safety regulations.
On-site · Richmond
The Demi Chef de Partie supports the Chef de Partie in the preparation, cooking, and presentation of sushi menu items while maintaining high standards of cleanliness and safety. They are responsible for station organization, inventory counts, and ensuring effective communication across operational departments.
On-site · Richmond
The bartender/server is responsible for providing professional and attentive service to guests while maintaining high standards of hospitality. They will manage food and beverage orders, process payments, and ensure the cleanliness and organization of the service area.
On-site · Richmond
The Banquet Server is responsible for setting up event spaces and providing efficient, courteous food and beverage service to guests. They must also collaborate with kitchen and event staff to ensure seamless service flow and maintain a clean, organized environment.
On-site · Richmond
The Server Assistant supports the serving team by maintaining immaculate table settings, delivering food and beverages, and ensuring a seamless dining experience. They also collaborate with back-of-house staff to maintain service flow and uphold cleanliness standards throughout the restaurant.
On-site · Victoria
The server is responsible for taking guest orders, serving food and beverages, and ensuring guest satisfaction. They also assist with room setups for banquets and maintain compliance with health and safety regulations.
On-site · Nanaimo
The Demi Chef de Partie supports the Chef de Partie in the preparation, cooking, and presentation of menu items while maintaining high standards of cleanliness and safety. They are responsible for station mise en place, inventory assistance, and ensuring effective communication across operational departments.
On-site · Richmond
The Chef de Partie is responsible for leading an assigned station, ensuring high-quality food production, and maintaining strict safety and hygiene standards. They also provide guidance to junior cooks and coordinate with the culinary management team to ensure smooth service flow.
On-site · Richmond
The Demi Chef de Partie supports the pastry team with daily prep, cooking, and presentation of menu items while maintaining station organization. They are also responsible for ensuring health and safety compliance, managing inventory, and providing backup coverage for the station.
On-site · Richmond
The Commis Chef is responsible for executing menu item production, including food preparation, plating, and station maintenance. They must ensure adherence to safety and hygiene standards while supporting the culinary team during service.