TOURNANT RESTAURANT 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

Culinary Leadership, Kitchen Management, Food Production, Inventory Management, Cost Control, Staff Training, Safety and Sanitation, Fine Dining Techniques, High-Volume Production, Menu Execution, Scheduling, Performance Management

Industry

Gambling Facilities and Casinos

Description

Position Summary: The Tournant Restaurant Chef is a versatile culinary leadership role that rotates throughout various kitchens at Graton Resort & Casino to provide interim management coverage during paid time off, leaves of absence, and other staffing gaps. This position oversees the culinary operations of assigned venues and is responsible for planning, organizing, directing, and supervising kitchen team members while ensuring the successful execution of all culinary functions. Working closely with venue leadership, the Tournant Restaurant Chef maintains operational continuity by upholding quality standards, ensuring consistency in food preparation and presentation, and driving timely execution across all meal periods. This role requires adaptability, strong leadership, and the ability to seamlessly integrate into diverse kitchen environments while supporting exceptional guest experiences and operational excellence. 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 Graton Resort & Casino standards, policies, and procedures. 3. Oversee daily kitchen operations and manage all aspects of assigned kitchen(s), ensuring smooth execution of food production, team coordination, and service efficiency. 4. Supervise and train Team Members by directing, mentoring, and supporting kitchen staff, ensuring adherence to food preparation standards and fostering professional growth. Conduct ongoing training on policies, procedures, and culinary techniques. Ensure supporting training materials and reference guides are maintained to support Team Members in performing their roles effectively. 5. Execute recipes and uphold standards that align with Graton's brand and guest expectations, ensuring proper execution of standardized recipes. Ensure food quality and consistency, oversee all food production, maintain high standards in taste, presentation, and portion control. 6. Maintain inventory and cost control, implement inventory management procedures, monitor food usage, and ensure proper stock levels for continuous kitchen operations. 7. 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. 8. Schedule and assign tasks efficiently, create and manage team schedules, ensuring optimal staffing levels while maintaining labor cost controls. Maintain accurate Team Member records, oversee attendance tracking, payroll accuracy, and coaching documentation. 9. Facilitate communication and team engagement, lead daily huddles, update communication boards, and ensure all team members are informed of operational updates. 10. Uphold department policies and standards by enforcing company policies, procedures, and service standards while fostering a positive and productive work environment. Provide regular feedback, coaching, and corrective action to ensure fair and consistent performance management. 11. 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 may be changed, expanded, reduced, or delegated by Management to meet the business needs of the property. Qualifications Required Qualifications: 1. Minimum of five (5) years of culinary experience in related fields. 2. At least two (2) years of experience in a high-volume and/or fine dining environment. 3. Ability to quickly adapt to new kitchen environments and operational cultures while demonstrating comprehensive knowledge of a variety of cooking techniques, cuisines, service models, and dining concepts. 4. 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. Ability to communicate clearly and professionally with guests, Team Members, and management in both written and verbal forms. 6. Strong ability to manage time effectively and work independently with minimal supervision. 7. Must be able to work a flexible schedule, including nights, weekends, and holidays as needed. 8. Demonstrates maturity, sound judgment, and the ability to make effective decisions, even in high pressure or challenging situations. 9. Must possess or obtain a California Food Handler Certification. Physical Requirements: 1. 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. 2. 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. 3. Requires manual dexterity to operate and use job related equipment.

Responsibilities

The Tournant Restaurant Chef provides interim management across various resort kitchens to ensure operational continuity and quality standards. This role involves supervising kitchen staff, managing food production, and maintaining strict safety and sanitation protocols.