TEAM DINING ROOM SOUS CHEF

Graton Resort & Casino; Rohnert Park (CA); On-site; USD 65,000 - 86,000; Full time

Job summary

Graton Resort and Casino in California is seeking a motivated Sous Chef to act as second in command in the kitchen, supporting the Room Chef with daily operations and menu development.

You will lead Team Members, ensure health and safety standards, manage inventory, and contribute to budgeting and cost controls to meet financial goals. This role requires strong leadership, seasonal menu planning, and collaboration with other culinary outlets.

Qualifications

• Develop new menus based on seasons and guest preferences.
• Maintain health, safety and sanitation standards across kitchens.
• Lead and mentor team members to meet service standards.

Responsibilities

• Promote company culture and service standards at all times.
• Develop new menu options based on seasons.
• Follow health, safety and sanitation guidelines.
• Support line cooks and assist with meal planning.
• Monitor inventory and place orders.
• Conduct monthly inventory of food and beverages.
• Maintain quality control of products and presentation.
• Ensure kitchens and equipment comply with health guidelines.
• Lead and mentor Team Members; coach underperformers.
• Assist in budgeting and cost controls to meet financial goals.

Skills

Menu development

Inventory control

Staff supervision

Health & safety

Job description

Graton Resort and Casino is seeking motivated candidates to fill the position of Team Dining Room Sous Chef. Graton Resort and Casino is a premiere destination for guests who seek an elevated hospitality experience in the heart of California wine country. Taking inspiration from the bounty of Sonoma County and beyond, the Food and Beverage Department is currently expanding and developing new programs and outlets for culinary professionals who are interested in creating transcendent epicurean experiences for our guests. We operate several full-service restaurants, in-house commissary and cook/chill system, bakeshop, culinary apprenticeship program, R&D Test Kitchen, banquet operations, and mixology lab. Join our team of world class Chefs and Mixologists as we continue to re-define hospitality.

Position Summary

The Sous Chef acts as the second in command to the Room Chef in the kitchen, following and enforcing all health and safety guidelines. Responsibilities include recruiting new Team Members, responding to guest opportunities, and developing menu items.

Essential Functions

• Responsible for practicing, supporting and promoting Graton Resort & Casino's Company-wide culture and demonstrating Graton Resort & Casino's Service Standards at all times.
• Develop new menu options based on seasons and guest demands.
• Follow health, safety and sanitation guidelines.
• Assist with the preparation and planning of meals by providing support to line cooks.
• Monitor and record inventory, and place orders as needed.
• Conduct month-end inventory of food and beverages.
• Maintain quality control of products, equipment, supplies and services, ensuring excellent and consistent quality of service and presentation.
• Ensure that kitchens and equipment are in good working order to ensure a clean and hazard free work area that complies with the Department of Health, OSHA, and Graton Resort & Casino's guidelines.
• Responsible for handling any Team Member or Guest opportunities.
• Evaluate and oversee job performance of Team Members, coach and counsel Team Members who are not meeting standards. Understand the steps of discipline according to Graton Resort & Casino's policies.
• Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards.
• Hold daily Team Member huddles and maintain communication boards to communicate pertinent information to Team Members.
• Properly maintain Team Member records (i.e. Time & Attendance and corrective counseling).
• Train new Team Member to follow the department guideline.
• Solve problems that arise and seize control of issues in the kitchen.
• Responsible for participating in the creation of annual budgets, and managing and leading the unit in all forecasting and cost controls to meet or exceed units operating financial potentials and goals.