AYA SOUS CHEF

Graton-Resort-; Rohnert Park (CA); On-site; USD 68,000 - 83,000; Full time

Job summary

Graton Resort & Casino is seeking a Sous Chef for the Rooftop Restaurant to support the Executive Chef and Chef de Cuisine in delivering a refined dining experience in a fast-paced setting.

You will manage daily kitchen operations, lead staff, and execute recipes that reflect Graton's luxury brand while maintaining strict safety, sanitation, and cost controls. The role requires hands-on culinary excellence and strong leadership across breakfast, lunch, and dinner services.

Qualifications

• Five (5) or more years of culinary experience in related fields.
• Ability to communicate effectively with guests, team members, and management in written and verbal form; fluent English.
• At least one year of restaurant management experience in a similar cuisine/volume.
• Strong understanding of profit and loss, cost control, budgeting, training, and inventory control.
• Hands-on culinary skills across breakfast, lunch, and dinner with fine dining techniques.

Responsibilities

• Oversee daily kitchen operations, food production, team coordination, and service efficiency.
• Develop and refine recipes aligned with Graton's brand and guest expectations; ensure standardized recipes are followed.
• Ensure high food quality and presentation, maintaining portion control.
• Manage production by coordinating events and forecasts for adequate preparation.
• Maintain inventory and cost controls; participate in annual budgeting and cost-saving measures.
• Enforce safety and sanitation standards; monitor equipment and facilities; address safety concerns.
• Schedule and assign tasks to ensure optimal staffing and labor cost control.
• Coach and provide performance feedback; maintain accurate attendance and payroll records.
• Comply with company policies and standards; support leadership directives.

Skills

Culinary experience

Effective communication

Restaurant management

Cost control / budgeting

High-volume production

Scheduling flexibility

Team leadership

Education

California Food Handler Certification

Job description

Position Summary:
The Aya Sous Chef plays a vital supporting leadership role within Graton Resort & Casino's premier
Rooftop Restaurant, contributing to an elevated dining experience that reflects the venue's refined andluxurious atmosphere. This position combines hands-on culinary skill with operational support to ensurehigh-quality food preparation, consistency, and presentation in a fast-paced, high-volume environment.
The Sous Chef works closely with and supports the Rooftop Executive Chef and Chef de Cuisine in
executing the culinary vision for the restaurant. Responsibilities include assisting with daily kitchen
operations, staff coordination, recipe execution, inventory support, and maintaining cost-control standards.The Sous Chef upholds strict safety and sanitation practices while promoting teamwork, communication,and continuous improvement. Through reliable execution, strong culinary technique, and positiveleadership, the Sous Chef helps drive the property's commitment to becoming Sonoma County's premierdining destination.

Essential Functions:
1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and
promoting our values.
2. Perform responsibilities in accordance with all Company standards, policies, and procedures.
3. Oversee Daily Kitchen Operations - Manage all aspects of kitchen operations, ensuring smooth
execution of food production, team coordination, and service efficiency. Direct, mentor, and
support kitchen staff, ensuring adherence to food preparation standards.
4. Develop and Execute Recipes - Create and refine recipes that align with Graton's brand and guestexpectations, ensuring proper execution of standardized recipes.
5. Ensure Food Quality and Consistency - Oversee all food production, maintaining high standards
in taste, presentation, and portion control.
6. Manage Production - Review upcoming events and forecasts to coordinate production and ensureadequate preparation.
7. Maintain Inventory and Cost Control - Implement inventory management procedures, monitor foodusage, and ensure proper stock levels for continuous kitchen operations. Participate in annual
budget planning, oversee financial forecasting, and implement cost-saving measures while
maintaining quality.
8. Execute Leadership Directives - Follow all guidance from Food & Beverage Operations and
Property leadership, ensuring alignment with organizational goals.
9. Enforce Safety and Sanitation Standards - Uphold all Department of Health, OSHA, and company
standards regulations to maintain a clean, hazard-free kitchen. Monitor and maintain kitchen
equipment and facilities, addressing any operational and work safety concerns promptly.
10. Schedule and Assign Tasks Efficiently - Create and manage team schedules, ensuring optimal
staffing levels while maintaining labor cost controls.
11. Uphold Department Policies and Standards - Enforce company policies, procedures, and service
standards while fostering a positive and productive work environment.
12. Manage Performance and Accountability - Provide regular feedback, coaching, and corrective
action to ensure fair and consistent performance management.
13. Maintain Accurate Team Member Records - Oversee attendance tracking, payroll accuracy, and
coaching documentation.
14. This job description is not an exclusive or exhaustive list of all job functions that a team member inthis position may be asked to perform from time to time. Duties and responsibilities can bechanged, expanded, reduced, or delegated by Management to meet the business needs of the
property.

Requirements

Required Qualifications:

1. 1. Ability to communicate effectively with Guests, Team Members, and Management in both written
   and verbal form. Must be able to speak, read, and write fluently in English.
2. 2. Culinary Experience - Minimum of five (5) years of culinary experience in related fields.
3. 3. Restaurant Management Experience - At least one (1) year of experience in restaurant
   management in a similar cuisine and/or volume.
4. 4. Comprehensive Restaurant Operation Knowledge - Strong understanding of profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation.
5. 5. Hands-On Culinary Expertise - Ability to work in all aspects of kitchen operations, including high
   volume production across breakfast, lunch, and dinner services. Proficiency in fine dining
   techniques, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling, and
   cold food production.
6. 6. Effective Communication - Ability to communicate clearly and professionally with guests, Team
   Members, and management in both written and verbal forms.
7. 7. Management & Independence - Strong ability to manage time effectively and work independently
   with minimal supervision.
8. 8. Schedule Flexibility - Must be able to work a flexible schedule, including nights, weekends, and
   holidays as needed.
9. 9. Must possess or obtain a California Food Handler Certification.
10. 10. Must be at least 21 years of age.
11. 11. Ability to handle a flexible work schedule, working weekends, holidays, and all shifts.

Physical Requirements

1. 1. Dexterity: full use of arms and hands to hold, grab, pick up objects up to 7 hours/ day 88% of shift
2. 2. Standing: unassisted up to 7 hours/day for 88% of the shift
3. 3. Walking: up to 7 hours/day for 88% of the shift
4. 4. Bending: 2 hours/day for 25% of the shift
5. 5. Twisting: 2 hours/day for 25% of the shift
6. 6. Climbing: including ladders, less than 1 hour/day for 13% of the shift
7. 7. Kneeling: 1 hour/day for 13% of the shift
8. 8. Squatting: 1 hour/day for 13% of the shift
9. 9. Lift/Carry/Pull: up to 50 lbs. up to 1 hour/day for 13% of the shift
10. 10. Push: up to 100 lbs. using a pushcart up to 1 hour/day for 13% of the shift
11. 11. Reaching: above the shoulders with the use of arms for 1 hour/day for 13% of the shift

Age Requirement

21 years of age or older

Pay Rate

$75,000 Annually