Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Meal Allowances
Job Description
Graton Resort & Casino is a premier entertainment destination located in Sonoma County, California. Known for its luxurious accommodations, vibrant gaming options, and exceptional dining experiences, Graton Resort & Casino attracts guests seeking both relaxation and excitement in a refined setting. As a family-friendly and culturally rich establishment, the resort emphasizes superior hospitality standards and a commitment to guest satisfaction across all its venues. Among its notable offerings is the Rooftop Restaurant, a sophisticated dining venue atop the resort that delivers elevated cuisine paired with breathtaking views. This restaurant is designed to provide guests with an unforgettable culinary experience, blending innovative food preparation with impeccable service in a luxurious atmosphere.
The Aya Chef de Partie role at Graton Resort & Casino’s Rooftop Restaurant is a vital position for maintaining the high standards of this distinctive venue. This role requires a skilled culinary professional adept in executing high-quality food preparation in a fast-paced, high-volume setting. As a station leader, the Chef de Partie is responsible for the preparation, organization, and execution of dishes within a specific station of the kitchen, ensuring every plate meets the restaurant’s refined aesthetic and taste standards. Working under the guidance of the Rooftop Executive Chef, Chef de Cuisine, and Sous Chefs, the Aya Chef de Partie plays a key role in managing daily station operations, including maintaining mise en place, following precise recipes and plating standards, and adhering to safety and sanitation regulations.
Beyond the technical skills, this role demands strong leadership qualities to coordinate with other kitchen staff such as line cooks, stewards, and culinary support personnel. The Chef de Partie actively contributes to a positive kitchen environment by supporting teamwork, fostering communication, and participating in ongoing staff training and development initiatives. The position also involves responsibility for cost control measures, including monitoring inventory and minimizing waste, which aligns with the resort’s operational goals to maximize efficiency and profitability.
Given the upscale nature of the Rooftop Restaurant, the Aya Chef de Partie must consistently uphold rigorous quality standards in taste, texture, presentation, and portion control. With continuous improvement and innovation as part of the role’s core objectives, the Chef de Partie is encouraged to contribute ideas for recipe refinement and kitchen process enhancement. This dedication to culinary excellence helps maintain Graton Resort & Casino’s status as Sonoma County’s premier dining destination.
In summary, this role offers a unique opportunity for a culinary professional passionate about high-end cuisine, leadership, and teamwork within one of Northern California’s most prestigious resorts. The Aya Chef de Partie is essential in delivering a memorable dining experience that reflects the elegance and sophistication of the Rooftop Restaurant and the broader Graton Resort & Casino brand. This position supports the resort’s mission to redefine hospitality by living, supporting, and promoting company values and standards with pride and professionalism.
The Aya Chef de Partie role at Graton Resort & Casino’s Rooftop Restaurant is a vital position for maintaining the high standards of this distinctive venue. This role requires a skilled culinary professional adept in executing high-quality food preparation in a fast-paced, high-volume setting. As a station leader, the Chef de Partie is responsible for the preparation, organization, and execution of dishes within a specific station of the kitchen, ensuring every plate meets the restaurant’s refined aesthetic and taste standards. Working under the guidance of the Rooftop Executive Chef, Chef de Cuisine, and Sous Chefs, the Aya Chef de Partie plays a key role in managing daily station operations, including maintaining mise en place, following precise recipes and plating standards, and adhering to safety and sanitation regulations.
Beyond the technical skills, this role demands strong leadership qualities to coordinate with other kitchen staff such as line cooks, stewards, and culinary support personnel. The Chef de Partie actively contributes to a positive kitchen environment by supporting teamwork, fostering communication, and participating in ongoing staff training and development initiatives. The position also involves responsibility for cost control measures, including monitoring inventory and minimizing waste, which aligns with the resort’s operational goals to maximize efficiency and profitability.
Given the upscale nature of the Rooftop Restaurant, the Aya Chef de Partie must consistently uphold rigorous quality standards in taste, texture, presentation, and portion control. With continuous improvement and innovation as part of the role’s core objectives, the Chef de Partie is encouraged to contribute ideas for recipe refinement and kitchen process enhancement. This dedication to culinary excellence helps maintain Graton Resort & Casino’s status as Sonoma County’s premier dining destination.
In summary, this role offers a unique opportunity for a culinary professional passionate about high-end cuisine, leadership, and teamwork within one of Northern California’s most prestigious resorts. The Aya Chef de Partie is essential in delivering a memorable dining experience that reflects the elegance and sophistication of the Rooftop Restaurant and the broader Graton Resort & Casino brand. This position supports the resort’s mission to redefine hospitality by living, supporting, and promoting company values and standards with pride and professionalism.
Job Requirements
- High school diploma or equivalent
- minimum of 2 years experience in a professional kitchen environment
- ability to follow recipes and plating specifications accurately
- strong organizational skills
- ability to work flexible hours including nights, weekends, and holidays
- physical ability to stand for extended periods and lift heavy kitchen equipment
- willingness to comply with all health and safety regulations
- ability to work collaboratively in a team-oriented environment
Job Qualifications
- Previous experience in a similar chef de partie or line cook role
- strong knowledge of culinary techniques and kitchen operations
- ability to work efficiently in a fast-paced, high-volume environment
- proficiency in maintaining high standards of food quality and presentation
- excellent teamwork and communication skills
- knowledge of safety and sanitation standards
- commitment to continuous improvement and learning
- culinary degree or formal culinary training preferred
Job Duties
- Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values
- perform responsibilities in accordance with all company standards, policies, and procedures
- execute daily station operations by maintaining full ownership of the assigned station, ensuring smooth execution of food preparation, timely service, and consistent adherence to culinary standards
- support kitchen workflow through strong organization and communication
- prepare and execute recipes by following established recipes and plating specifications accurately, ensuring alignment with Graton's brand standards and guest expectations
- participate in recipe refinement as directed by senior chefs
- ensure food quality and consistency by upholding high standards for taste, texture, presentation, and portion control at all times within the assigned station
- review production lists, menus, and event requirements to ensure proper mise en place and preparation throughout each shift
- assist with inventory and cost control by monitoring station stock levels, minimizing waste, properly rotating product, and communicating replenishment needs to culinary leadership to support overall cost-control efforts
- execute leadership directives from the Executive Chef, Chef de Cuisine, and Sous Chefs to ensure operational alignment with property goals
- uphold safety and sanitation standards by following all Department of Health, OSHA, and company regulations, maintaining a clean, organized, and hazard-free station, and properly utilizing and caring for kitchen equipment
- support team coordination by assisting line cooks, stewards, and culinary support staff during service to maintain efficiency and quality, fostering a positive and collaborative work environment
- uphold department policies and standards by ensuring consistent adherence to company policies, culinary procedures, and guest service standards
- promote continuous improvement by providing constructive communication during service, supporting training of less experienced staff when requested, and contributing to a culture of accountability and excellence
- complete required documentation and communication by accurately completing station checklists, waste logs, temperature logs, and communicating station-related concerns to senior chefs
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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