Sous Chef - Fine Dining

Graton Resort & Casino; Rohnert Park (CA); Vor Ort; USD 65.000 - 95.000; Vollzeit

Zusammenfassung

The Aya Sous Chef at Graton Resort & Casino's Rooftop Restaurant plays a vital leadership role, blending hands-on culinary skill with operational support to deliver high-quality food in a fast-paced, high-volume setting.

They support the Rooftop Executive Chef in executing the culinary vision, manage daily kitchen activities, and uphold safety and sanitation standards while promoting teamwork and continuous improvement.

Qualifikationen

• Minimum five (5) years of culinary experience in related fields.
• At least one (1) year of restaurant management in a similar cuisine and/or volume.
• Strong understanding of profit and loss statements, cost control, budgeting, training, inventory control, and sanitation.
• Hands-on culinary expertise across high-volume production and fine dining techniques.

Aufgaben

• Oversee daily kitchen operations, directing and mentoring staff to ensure quality and consistency.
• Develop and execute recipes aligned with brand and guest expectations.
• Maintain high standards of food quality, presentation and portion control.
• Manage production by forecasting upcoming events and needs.
• Monitor inventory, control costs, participate in budgeting and labor scheduling.

Kenntnisse

Culinary expertise

Restaurant management

Cost control

Team leadership

Menu planning

Kitchen operations

Jobbeschreibung

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.