Aya Sous Chef

Graton Resort & Casino; Rohnert Park (CA); On-site; USD 75,000 - 110,000; Full time

Job summary

Graton Resort & Casino’s Rooftop Restaurant seeks a Sous Chef to provide hands-on culinary leadership in a fast-paced, high-volume environment. You will support the Rooftop Executive Chef and Chef de Cuisine in executing the culinary vision, guiding daily kitchen operations, and maintaining top-quality food preparation and presentation.

The role emphasizes teamwork, safety, sanitation, and continuous improvement, with strong focus on cost control, inventory management, and staff development in

Qualifications

• Five years of culinary experience in related fields.
• Experience in restaurant management, ideally in high-volume fine dining.
• Strong understanding of cost control, budgeting, and inventory management.
• Proficiency in menu development, standardization, and portion control.
• Ability to lead, mentor, and motivate kitchen staff, maintaining high standards.

Responsibilities

• Oversee daily kitchen operations, ensuring smooth food production and service.
• Develop and execute recipes aligned with brand and guest expectations.
• Ensure food quality, presentation, and portion control.
• Manage production by forecasting upcoming events and prep needs.
• Maintain inventory and cost controls; participate in budgeting and forecasting.
• Implement leadership directives from Food & Beverage Operations and Property leadership.
• Schedule and assign tasks to optimize staffing and labor costs.

Skills

Culinary expertise

Kitchen management

Food safety

Leadership

Menu development

Inventory management

Cost control

Communication

Job description

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 and luxurious atmosphere. This position combines hands‑on culinary skill with operational support to ensure high-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 positive leadership, the Sous Chef helps drive the property's commitment to becoming Sonoma County's premier dining destination.

Essential Functions:

• 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.
• Develop and Execute Recipes - Create and refine recipes that align with Graton's brand and guest expectations, ensuring proper execution of standardized recipes.
• Ensure Food Quality and Consistency - Oversee all food production, maintaining high standards in taste, presentation, and portion control.
• Manage Production - Review upcoming events and forecasts to coordinate production and ensure adequate preparation.
• Maintain Inventory and Cost Control - Implement inventory management procedures, monitor food usage, 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.
• Execute Leadership Directives - Follow all guidance from Food & Beverage Operations and
• Property leadership, ensuring alignment with organizational goals.
• Schedule and Assign Tasks Efficiently - Create and manage team schedules, ensuring optimal staffing levels while maintaining labor cost controls.

Required Qualifications:

• 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.
• Culinary Experience - Minimum of five (5) years of culinary experience in related fields.
• Restaurant Management Experience - At least one (1) year of experience in restaurant management in a similar cuisine and/or volume.
• Comprehensive Restaurant Operation Knowledge - Strong understanding of profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation.
• 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.
• Must be at least 21 years of age.
• Ability to handle a flexible work schedule, working weekends, holidays, and all shifts.