Sous Chef - Fine Dining

Graton Resort & Casino; Rohnert Park (CA); On-site; USD 70,000 - 95,000; Full time

Job summary

The Aya Sous Chef at Graton Resort & Casino's Rooftop Restaurant plays a pivotal leadership role in a fast-paced, high-volume setting, delivering refined, consistent dishes through hands-on culinary skill.

Working with the Rooftop Executive Chef and Chef de Cuisine, you will oversee daily kitchen operations, recipe execution, inventory, and cost control while promoting safety, teamwork, and continuous improvement.

Qualifications

• Five years of culinary experience in related fields.
• At least one year of restaurant management experience in a similar cuisine/volume.
• Strong understanding of profit and loss, cost control, budgeting, and inventory.
• Ability to train, supervise, and lead kitchen staff effectively.
• Must maintain high standards of sanitation and safety.

Responsibilities

• Oversee daily kitchen operations to ensure smooth production, service, and teamwork.
• Develop and refine recipes that align with Graton's brand and guest expectations.
• Ensure high food quality, consistency, and proper portion control.
• Manage production by forecasting events and coordinating prep.
• Maintain inventory and support cost control, budgeting, and financial forecasting.

Skills

Culinary experience

Restaurant management

Cost control

Team leadership

Food safety

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.