Executive Chef - VIP In-Room & Pool Dining (24/7)

Graton Resort & Casino; Rohnert Park (CA); On-site; USD 90,000 - 130,000; Full time

Job summary

Graton Resort & Casino is seeking a Head Chef to oversee In-Room Dining, VIP Suites, and Pool Service, delivering consistent food quality and guest experience in a 24/7 operation. The role leads the culinary team to ensure food maintains quality, temperature, texture, and presentation from prep to delivery.

You will drive culinary execution, develop menus, manage labor and food costs, and uphold Graton culinary standards, safety, and service pacing while building internal talent for succession

Qualifications

• 3--5 years of progressive culinary-management experience, preferably as an Executive Chef or Executive Sous Chef.
• Culinary Arts degree or equivalent professional culinary experience preferred.
• Knowledge of menu development, recipe costing, production planning, and kitchen scheduling.

Responsibilities

• Lead culinary execution for breakfast, all-day, overnight, VIP amenity, Pool and Cabana Service menus.
• Develop, test, cost, and implement menu items balancing guest expectations and food-cost objectives.
• Establish standards for In-Room Dining transport including temperature, texture, packaging, and delivery integrity.
• Oversee VIP dining requests, suite amenities, and dietary accommodations.
• Conduct routine culinary quality audits and evaluate products against quality specs.
• Manage food cost, production pars, waste, purchasing, and inventory controls.
• Create staffing schedules using occupancy forecasts and ordering patterns.
• Identify opportunities to improve productivity and reduce waste while preserving quality.

Skills

Culinary management

Menu development

Food cost management

Kitchen scheduling

Team development

Food safety

Communication skills

Education

Culinary Arts degree

Tools

Inventory control systems

Job description

Graton Resort & Casino is seeking a Head Chef to oversee In-Room Dining, VIP Suites, and Pool Service, delivering consistent food quality and guest experience in a 24/7 operation. The role leads the culinary team to ensure food maintains quality, temperature, texture, and presentation from prep to delivery.

You will drive culinary execution, develop menus, manage labor and food costs, and uphold Graton culinary standards, safety, and service pacing while building internal talent for succession