Sous Chef

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.

As a Sous Chef at River Rock, you bring technical mastery, consistency, and leadership to a fast‑paced culinary environment. This role is central to delivering exceptional food quality across our outlets, supporting daily kitchen operations, and ensuring every dish reflects River Rock’s high standards.

The Sous Chef is a hands‑on culinary leader who guides the team through preparation and service, maintains strict food safety and hygiene protocols, and contributes to a positive, energized, and welcoming work environment. You support the Executive Chef and broader culinary leadership to ensure smooth, efficient, and high‑quality operations.

Key Accountabilities

• Kitchen leadership — Provides direction, mentorship, and ongoing coaching to cultivate a high‑performance culinary team.
• Team development — Supervises, trains, schedules, and motivates team members to achieve operational excellence.
• Pre‑shift readiness — Conducts pre‑shift meetings, ensures proper staffing, and sets clear expectations for service.
• Shift management — Completes shift reports, oversees end‑of‑shift tasks, and maintains seamless communication across service periods.
• Performance coaching — Addresses performance concerns promptly and constructively.
• Guest experience — Ensures high guest satisfaction, resolves concerns, engages with guests, and fosters a positive dining atmosphere.
• Service supervision — Oversees daily meal service, acts as expeditor during peak periods, and ensures cleanliness, presentation, and ambiance.
• Culinary training — Trains team members in new techniques through on‑floor demonstrations and monthly learning sessions.
• Cost stewardship — Maintains budgeted labor and food costs through thoughtful planning and oversight.
• Inventory control — Orders supplies, manages inventory, monitors waste, and conducts monthly counts with follow‑up on discrepancies.
• Operational consistency — Performs regular inspections to ensure consistency and reports maintenance or supply needs.
• Cross‑department collaboration — Communicates effectively with all operational departments to support smooth service.
• Relationship building — Cultivates strong working relationships with guests, ownership, and team members.
• Regulatory compliance — Ensures compliance with licensing laws, health and safety standards, and all statutory regulations.
• Leadership coverage — Oversees overall culinary operations in the absence of the Executive Chef.
• Additional initiatives — Supports other operational initiatives as required.

Education and Qualifications

• Must be available to work a flexible schedule including evenings, weekends and holidays
• Post‑Secondary Culinary education preferred
• Minimum 2 years of culinary leadership experience
• Management experience considered an asset.
• RED SEAL certification or current enrollment toward Red Seal is an asset.
• Food Safety Certification required.
• Ability to successfully clear a criminal record check.
• Demonstrated ability to exceed guest expectations through timely, service‑oriented communication.
• Computer literacy in MS Office.
• People‑focused, committed to service excellence, and proactive in problem‑solving.

Work Environment Considerations

Standing for extended periods of time in a high‑energy, high‑heat kitchen environment, with regular exposure to steam, open flames, and fast‑paced service demands. This role requires working non‑traditional hours, including regular weekend shifts, evenings, and holidays. Weekends are the most dynamic and high‑volume periods of the week, offering the opportunity to lead the brigade during peak service, uphold culinary excellence, and directly influence the rhythm, precision, and success of the operation. This environment is ideal for culinary leaders who thrive under pressure, embrace the intensity of service, and take pride in being at the center of the kitchen when it is performing at its highest level.

Total Rewards

We offer a comprehensive Total Rewards package designed to support your well‑being, growth, and long‑term success. Team members receive extended health benefits starting immediately upon hire, paid wellness days, and a Company‑matching RRSP program with up to a 4% match to help you plan for the future. This role also includes three weeks of pro‑rated annual vacation, supporting work–life balance in a demanding culinary environment.

Easy, Reliable Commuting

With direct access to Bridgeport SkyTrain Station, commuting is convenient whether you’re coming from Richmond, Vancouver, Burnaby, New Westminster, or Surrey.

If you’re passionate about hospitality and thrive in a vibrant, fast‑paced setting, this is your opportunity to grow your career with a resort known for excellence.

Compensation for this position is aligned with experience, with a salary range of $58,000–$70,000, and eligibility for a performance‑based bonus structure that rewards strong operational results, leadership impact, and contributions to culinary excellence.

The Company is committed to diversity, equity, and inclusion and we welcome all qualified team members to apply. We accommodate people with disabilities throughout the recruitment and selection process and applicants are encouraged to advise Human Resources in advance if an accommodation is required.

We thank all applicants for their interest and will contact those qualified to continue in the recruitment process.