CHEF DE PARTIE

Rohnert Park, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Rotating Shifts

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

Paid holidays

Job Description

Graton Resort & Casino is a premier entertainment destination located in Sonoma County, renowned for its blend of luxury, gaming, and world-class hospitality services. This establishment offers an impressive variety of amenities including a vibrant casino floor, elegant hotel accommodations, live entertainment venues, and exceptional dining experiences. At the heart of the resort's culinary offerings is the Rooftop Restaurant, a sophisticated dining venue known for its refined atmosphere and elevated cuisine that appeals to both local guests and visitors. Graton Resort & Casino prides itself on delivering an unparalleled guest experience through a commitment to quality, innovation, and excellence across all aspects of its operations, setting a high standard within the competitive hospitality industry.

The Aya Chef de Partie role at Graton Resort & Casino's Rooftop Restaurant is a prestigious culinary position requiring a skilled and dedicated professional committed to maintaining the highest standards of food preparation and presentation. This full-time role reports directly to the Rooftop Executive Chef, Chef de Cuisine, and Sous Chefs and plays a crucial leadership role by managing an assigned station within a fast-paced, high-volume kitchen environment. The Chef de Partie is not only responsible for executing dishes flawlessly according to recipes and plating standards but also for supporting smooth kitchen operations through meticulous organization and communication. Key responsibilities include maintaining mise en place, ensuring consistent quality and portion control, contributing to inventory management, and assisting with cost control measures. This role emphasizes teamwork, discipline, and continuous improvement to uphold the resort’s culinary excellence and help position Graton Resort & Casino as the premier dining destination in Sonoma County. The successful candidate will bring attention to detail, strong culinary expertise, and a commitment to safety and sanitation standards to excel in this dynamic setting. This role offers the unique opportunity to work within a highly respected hospitality establishment renowned for its upscale dining and vibrant guest experience, providing ample career growth and skill enhancement in the culinary arts.

Job Requirements

High school diploma or equivalent
Culinary degree or formal culinary training preferred
Minimum of three years experience as a Chef de Partie or similar role
Ability to work in a fast-paced kitchen environment
Strong attention to detail and manual dexterity
Availability to work flexible hours including weekends and holidays
Ability to stand for extended periods and lift heavy items as necessary

Job Qualifications

Proven culinary experience in a high-volume, upscale dining environment
Knowledge of food safety and sanitation standards
Strong leadership and organizational skills
Ability to follow detailed recipes and plating presentations
Excellent communication and teamwork abilities
Experience with inventory management and cost control
Commitment to maintaining a clean and safe kitchen environment

Job Duties

Redefine hospitality by supporting and promoting company values
Perform responsibilities in accordance with company standards, policies, and procedures
Execute daily station operations by managing food preparation, service, and adherence to culinary standards
Prepare and execute recipes accurately following brand and guest expectations
Ensure food quality and consistency through high standards of taste, texture, presentation, and portion control
Review production needs including production lists, menus, and event requirements to maintain proper mise en place
Assist with inventory and cost control through monitoring stock levels, minimizing waste, rotating product properly, and communicating replenishment needs
Execute leadership directives from executive chefs to ensure alignment with property goals
Uphold safety and sanitation standards in compliance with health, OSHA, and company regulations
Support team coordination by guiding line cooks and culinary staff during service
Maintain department policies, culinary procedures, and guest service standards
Promote continuous improvement by providing feedback, supporting staff training, and fostering accountability
Complete required documentation including checklists, waste logs, and temperature logs