SONOMA SOCIAL SOUS CHEF at Graton Resort & Casino

Rohnert Park, California, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Oct, 26

Salary

0.0

Posted On

15 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Leadership, Culinary Execution, Recipe Development, Food Quality Control, Inventory Management, Cost Control, Staff Mentoring, Safety and Sanitation, P&L Management, Fine Dining Techniques, Butchering, Baking, Time Management, Scheduling, Performance Management, High Volume Production

Industry

Gambling Facilities and Casinos

Description

Position Summary: The Sonoma Social Club Sous Chef is responsible for delivering an exceptional dining experience that reflects the energetic and lively atmosphere. This position plays a key role in daily kitchen leadership, hands-on culinary execution, and maintaining consistency in food quality and presentation. The Sous Chef supervises kitchen operations, mentoring team members, ensuring proper food preparation, and upholding safety and sanitation standards in a fast-paced, high-volume environment. This role collaborates closely with property culinary leadership to maintain operational excellence, foster teamwork, and support Graton's commitment to becoming Sonoma County's premier dining destination. Essential Functions: 1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values. 2. Perform responsibilities in accordance with all Company standards, policies, and procedures. 3. Oversee Daily Kitchen Operations -- Manage all aspects of the kitchen, ensuring smooth execution of food production, team coordination, and service efficiency. Direct, mentor, and support kitchen staff, ensuring adherence to food preparation standards. 4. Develop and Execute Recipes -- Create and refine recipes that align with Graton's brand and guest expectations, ensuring proper execution of standardized recipes. 5. Ensure Food Quality and Consistency -- Oversee all food production, maintaining high standards in taste, presentation, and portion control. 6. Manage Production -- Review upcoming events and forecasts to coordinate production and ensure adequate preparation. 7. 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. 8. Execute Leadership Directives -- Follow all guidance from Food Operations and Property leadership, ensuring alignment with organizational goals. 9. Enforce Safety and Sanitation Standards -- Uphold all Department of Health, OSHA, and company regulations to maintain a clean, hazard-free kitchen. Monitor and maintain kitchen equipment and facilities, addressing any operational and work safety concerns promptly. 10. Schedule and Assign Tasks Efficiently -- Create and manage team schedules, ensuring optimal staffing levels while maintaining labor cost controls. 11. Uphold Department Policies and Standards -- Enforce company policies, procedures, and service standards while fostering a positive and productive work environment. 12. Manage Performance and Accountability -- Provide regular feedback, coaching, and corrective action to ensure fair and consistent performance management. 13. Maintain Accurate Team Member Records -- Oversee attendance tracking, payroll accuracy, and coaching documentation. 14. This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. Duties and responsibilities can be changed, expanded, reduced, or delegated by Management to meet the business needs of the property. Qualifications Required Qualifications: 1. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. 2. Culinary Experience -- Minimum of five (5) years of culinary experience in related fields. 3. Restaurant Management Experience -- At least two (2) years of experience in restaurant management in a similar cuisine and/or volume, with responsibility for profit and loss (P&L) management. 4. 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. 5. Effective Communication -- Ability to communicate clearly and professionally with guests, Team Members, and management in both written and verbal forms. 6. Time Management & Independence -- Strong ability to manage time effectively and work independently with minimal supervision. 7. Schedule Flexibility -- Must be able to work a flexible schedule, including nights, weekends, and holidays as needed. 8. Must possess or obtain a California Food Handler Certification. Physical Requirements: This job has the following physical requirements: 1. Dexterity: full use of arms and hands to hold, grab, pick up objects up to 7 hours/ day 88% of shift 2. Standing: unassisted up to 7 hours/day for 88% of the shift 3. Walking: up to 7 hours/day for 88% of the shift 4. Bending: 2 hours/day for 25% of the shift 5. Twisting: 2 hours/day for 25% of the shift 6. Climbing, including ladders to clean hot line station: 1 hour/day for 13% of the shift 7. Kneeling: 1 hour/day for 13% of the shift 8. Squatting: 1 hour/day for 13% of the shift 9. Lift/Carry/Pull: up to 50 lbs. up to 1 hour/day for 13% of the shift 10. Push: up to 100 lbs. using a pushcart up to 1 hour/day for 13% of the shift 11. Reaching: above the shoulders with the use of arms for 1 hour/day for 13% of the shift

Responsibilities

The Sous Chef oversees daily kitchen operations, ensuring high standards of food quality, presentation, and service efficiency. This role involves mentoring staff, managing inventory and costs, and upholding strict safety and sanitation regulations.