IN-ROOM DINING, VIP, & POOL SERVICE HEAD CHEF

Graton Resort & Casino; Rohnert Park (CA); Presencial; USD 90.000 - 110.000; Jornada completa

Descripción de la vacante

Graton Resort & Casino in Rohnert Park, CA, is seeking an In-Room Dining, VIP & Pool Service Head Chef to lead culinary operations for 24/7 service across VIP suites, amenities, and pool areas. You will drive menu execution, quality, and guest satisfaction while upholding Graton culinary standards.

You will manage labor and food-cost objectives, ensure food safety, and mentor the culinary team to deliver exceptional dining experiences in a dynamic hospitality environment.

Formación

• 3–5 years of culinary-management experience.
• Culinary Arts degree or equivalent professional culinary experience.
• Knowledge of menu development and production planning; cost control.
• Experience in high-volume hotel/casino operations; guest-focused service.
• ServSafe Manager certification or equivalent food-safety credential.

Responsabilidades

• Lead culinary execution for breakfast, all-day, overnight, VIP amenity, pool service menus.
• Develop, test, cost, and implement menus balancing guest expectations and food-cost objectives.
• Maintain standardized recipes, portions, plating standards, and inventory controls.
• Recruit, train, schedule, and develop the In-Room Dining culinary team.
• Ensure food safety, sanitation, and compliance with company standards during 24/7 service.

Conocimientos

Culinary management

Leadership

Menu development

Food safety

Communication

Staff training

Educación

Culinary Arts degree

Herramientas

POS systems

Descripción del empleo

IN-ROOM DINING, VIP, & POOL SERVICE HEAD CHEF

#5869

ROHNERT PARK, California, United States

Position Type

Full-time

Age Requirement

21 years of age or older

Pay Rate

$100,000 Annually

Department

FOOD ADMINISTRATION

Job Description

Position Summary: The Head Chef -- In-Room Dining, VIP & Pool Service provides culinary leadership and operationaloversight for In-Room Dining, VIP Suites and Amenities, Pool/Cabanas, and Pre-Function Green RoomService. The position leads the culinary team in delivering consistent food quality, presentation, timing, foodsafety, and guest service across a 24/7 operation. This role combines refined culinary execution withdisciplined operational management, ensuring food maintains its quality, temperature, texture, andpresentation throughout preparation, transport, and delivery. The Head Chef is accountable for menuexecution, Graton culinary standards, labor and food-cost management, team development, equipmentstewardship, and continuous improvement of the guest dining experience.

Essential Functions:

• 1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promotingour values.
• 2. Perform responsibilities in accordance with all Graton Resort & Casino standards, policies, andprocedures.
• 3. Lead culinary execution for breakfast, all-day, overnight, VIP amenity, Pool and Cabana Servicemenus.
• 4. Develop, test, cost, and implement menu items that balance guest expectations, operational execution,and food-cost objectives.
• 5. Establish standards specifically designed for In-Room Dining transport, including temperature, texture,presentation, packaging, and delivery integrity.
• 6. Oversee customized VIP dining requests, suite amenities, and dietary accommodations.
• 7. Maintain standardized recipes, portion controls, plating standards, ingredient cross-utilization, andmenu matrices.
• 8. Establish and monitor food holding, transportation, and thermal-retention standards.
• 9. Conduct routine culinary quality audits and evaluate products against established qualityspecifications.
• 10. Ensure compliance with applicable food-safety requirements, internal standards, and EcoSureguidelines.
• 11. Maintain exceptional sanitation and organization across production lines, prep areas, refrigeration,storage, and service equipment.
• 12. Ensure proper operation and care of hot carts, thermal boxes, line equipment, and specialty platingequipment, with maintenance needs escalated promptly.
• 13. Manage food cost, production pars, waste, purchasing, and inventory controls in support ofdepartmental financial goals.
• 14. Conduct monthly inventories and maintain effective FIFO rotation and ordering practices.
• 15. Use occupancy forecasts, arrival/departure patterns, and anticipated ordering volumes to developefficient culinary staffing schedules.
• 16. Identify opportunities to improve productivity and reduce waste while preserving food quality and guestexperience.
• 17. Recruit, train, schedule, coach, and develop the In-Room Dining culinary team.
• 18. Lead productive pre-shift meetings focused on service expectations, quality, safety, and anticipatedbusiness levels.
• 19. Develop culinary skills through structured training in areas such as knife skills, line execution, allergenawareness, food safety, and service pacing.
• 20. Provide regular performance feedback and coaching in accordance with company policy.
• 21. Build internal talent and succession readiness by creating meaningful development opportunities forculinary team members.
• 22. This job description is not an exclusive or exhaustive list of all job functions that a team member in thisposition may be asked to perform from time to time. Duties and responsibilities may be changed,expanded, reduced, or delegated by Management to meet the business needs of the property.

Requirements

Required Qualifications:

• 1. Ability to communicate effectively with Guests, Team Members, and Management in both written andverbal form.
• 2. 3--5 years of progressive culinary-management experience, preferably as an Executive Chef orExecutive Sous Chef, within a hotel, resort, casino, or comparable high-volume operation.
• 3. Culinary Arts degree or equivalent professional culinary experience preferred.
• 4. Demonstrated knowledge of menu development, recipe costing, production planning, food-costmanagement, and kitchen scheduling.
• 5. Working knowledge of food transportation and thermal-retention systems, including hot boxes,systems, and covered transport.
• 6. Familiarity with hospitality POS/PMS technology such as Micros, InfoGenesis, or Agilysys.
• 7. Strong leadership and communication skills with the ability to maintain consistent standards duringhigh-volume service periods.
• 8. Must be 21 years of age or older.
• 9. ServSafe Manager certification or applicable food-safety management credential required.

Preferred Qualifications:

• 1. Experience with union management preferred.

Physical Requirements:

• 1. Requires manual dexterity to operate job related equipment.
• 2. Must be capable of lifting 50 pounds, push 150-250 pounds on a pushcart, in/out walk-ins of 10degrees to 140 degrees with or without assistance.
• 3. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach a height ofsix feet with or without assistance.
• 4. Must be available to work weekends and holidays.

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