Tony's of North Beach Sous Chef at Graton Resort & Casino

Rohnert Park, California, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Jul, 26

Salary

0.0

Posted On

24 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary arts, Menu development, Inventory management, Food safety, Sanitation, Team leadership, Staff scheduling, Budgeting, Cost control, Butchering, Baking, Fine dining, Quality control, Coaching, Communication

Industry

Gambling Facilities and Casinos

Description

Graton Resort and Casino is seeking motivated candidates to fill the position of Tony's of North Beach 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. If you are a serious culinarian interested in being part of a collaborative, high performing team with amazing benefits, apply today. 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: 1. Responsible for practicing, supporting and promoting Graton Resort & Casino's Company-wide culture and demonstrating Graton Resort & Casino's Service Standards at all times. 2. Develop new menu options based on seasons and guest demands. 3. Follow health, safety and sanitation guidelines. 4. Assist with the preparation and planning of meals by providing support to line cooks. 5. Monitor and record inventory, and place orders as needed. 6. Conduct month-end inventory of food and beverages. 7. Maintain quality control of products, equipment, supplies and services, ensuring excellent and consistent quality of service and presentation. Ensure kitchen workstations are set up with established par levels of inventory prior to beginning of meal service. 8. 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. 9. Responsible for handling any Team Member or Guest opportunities. 10. 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. 11. Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards. 12. Hold daily Team Member huddles and maintain communication boards to communicate pertinent information to Team Members. 13. Properly maintain Team Member records (i.e. Time & Attendance and corrective counseling). 14. 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. Qualifications Required Qualifications: 1. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. 2. High School Diploma or equivalent. 3. Three (3) years culinary experience in a related field preferred. 4. Must be at least 21 years of age. 5. Must possess the ability to work hands-on in any kitchen environment pertaining to a three meal period and high volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. 6. Ability to handle a flexible schedule and work weekends, holidays and all shifts. 7. Ability to delegate, empower and evaluate Team Members to achieve desired objectives with minimal supervision. 8. Ability to work in a fast-paced environment. 9. Must be able to obtain a gaming license from the Graton Gaming Commission. 10. Must possess or obtain a California Food Handler Certification. Physical Requirements: 1. Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols. 2. Requires manual dexterity to operate job related equipment. 3. Must be capable of lifting 50 pounds, push 150-250 pounds on a pushcart, in/out of walk-ins of -10 degrees to 140 degrees with or without assistance. 4. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach to a height of six feet with or without assistance. 5. Requires normal sense of smell, taste and touch.

Responsibilities

The Sous Chef acts as second in command to the Room Chef, overseeing daily kitchen operations, menu development, and staff management. Responsibilities include enforcing health and safety standards, managing inventory, and ensuring high-quality food service.