BISTRO SOUS CHEF

Rohnert Park, CA, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Meal Allowances

Professional development opportunities

Job Description

Graton Resort and Casino is a premier entertainment and hospitality destination known for its dynamic offerings in gaming, dining, and live entertainment. Located in a picturesque setting, Graton Resort and Casino has rapidly become a favored spot for local residents and visitors alike, providing a vibrant atmosphere combined with world-class amenities. The resort prides itself on innovation and luxury, constantly expanding its facilities and experiences to exceed guest expectations. In line with this commitment, Graton Resort and Casino is introducing an exciting new line of restaurants, beginning with the launch of Bistro at Graton in December. This initiative reflects the establishment's dedication to culinary excellence and sustainable dining.

Bistro at Graton is a chef-driven restaurant concept focusing on sustainability by sourcing high-quality ingredients from local artisan farmers, growers, and purveyors. The restaurant aims to deliver a food-forward experience featuring fashionable cuisine, exciting meal periods, and live entertainment. This unique approach not only highlights eco-friendly practices but also supports the local community and enhances the overall guest experience.

The role of the Sous Chef at Graton Resort and Casino is vital to the kitchen's success, serving as the second-in-command to the Head Chef. The Sous Chef ensures that all culinary operations adhere to stringent health and safety guidelines while striving to maintain the highest standards of quality and service. This role involves a diverse range of responsibilities including recruitment, guest interaction, menu development, and team mentorship. The Sous Chef collaborates closely with the Head Chef to innovate menu offerings, incorporating industry trends, seasonality, and international flavors to keep the dining experience fresh and exciting.

Critical to the role is the Sous Chef's involvement in the supervision and training of culinary team members, fostering a cooperative and professional kitchen environment. Maintaining consistent quality control of food, equipment, and preparation areas while ensuring compliance with health regulations is essential. Additionally, the Sous Chef assists in managing inventory, vendor relations, and budgetary control to maximize operational efficiency.

This position offers an exciting opportunity for passionate culinarians to contribute to a growing culinary program at a prestigious resort and casino. The Sous Chef will play an instrumental role in shaping the future of the resort's dining experiences, providing innovative culinary solutions, and leading a skilled team to deliver exceptional guest satisfaction. With new restaurants on the horizon and a commitment to local sourcing and sustainable practices, the Graton Resort and Casino’s culinary division is a thriving environment for professional growth and creativity.

Job Requirements

High school diploma or equivalent
Proven experience as a sous chef or similar role in a high-volume kitchen
Knowledge of health and safety regulations and kitchen sanitation standards
Strong leadership and team management skills
Experience with menu development and culinary creativity
Ability to work in a fast-paced environment and under pressure
Excellent communication and organizational skills
Basic math skills for inventory and budget management
Availability to work flexible hours including nights, weekends, and holidays
Physical stamina to stand for extended periods and perform kitchen duties

Job Qualifications

Degree or diploma in culinary arts or related field preferred
Certification in food safety and sanitation preferred
Experience working with locally sourced and sustainable ingredients
Proven ability to train and mentor kitchen staff
Familiarity with current culinary trends and techniques
Strong problem-solving skills and attention to detail
Proficiency in inventory management and ordering systems
Ability to collaborate effectively with farming and procurement teams

Job Duties

Redefine hospitality while supporting and promoting company values
Assist in creative development of new menu items and drive menu concept ideations
Explore new culinary techniques and presentations inspired by industry trends and seasonality
Supervise restaurant kitchen activities and emphasize team member training and mentorship
Plan and create menus for core offerings, large parties, and VIP secret menus
Collaborate with the farm team to incorporate harvested produce into menus
Conduct daily audits and vendor reviews to maintain quality standards
Follow health, safety, and sanitation guidelines and conduct monthly health inspections
Support line cooks in meal preparation and planning
Monitor and manage inventory, placing orders as needed
Conduct month-end inventory of food and beverages
Promote a cooperative and professional kitchen environment and mentor line cooks
Maintain quality control of products, equipment, and supplies ensuring excellent service and presentation
Ensure kitchens and equipment comply with health and safety regulations
Address team member or guest concerns promptly
Evaluate and oversee team member performance and provide coaching and counseling
Set schedules and staffing hours based on service standards
Conduct ongoing group and individual training on policies and procedures
Lead daily team member meetings and maintain communication boards
Maintain accurate team member records including time, attendance, and counseling
Participate in annual budget creation and manage unit forecasting and cost controls to meet financial goals