RESTAURANT CHEF

Graton Resort & Casino, located in Rohnert Park, California, is a premier hospitality and entertainment destination renowned for providing exceptional guest experiences. As an established leader in the hospitality industry, Graton Resort & Casino offers luxury accommodations, fine dining, gaming, and entertainment in a dynamic and welcoming environment. The resort prides itself on redefining hospitality, ensuring every guest encounter is memorable and aligned with their core values of respect, integrity, and excellence. With a commitment to quality and innovation, Graton Resort & Casino maintains a vibrant atmosphere that attracts visitors from all over, making it a sought-after location for both leisure and business travelers. The role of Restaurant Chef at Graton Resort & Casino is a vital leadership position within the Food Administration Department. This position is responsible for overseeing the culinary operations of a designated restaurant outlet, ensuring that high standards of food quality, presentation, and service consistency are maintained. The Restaurant Chef collaborates closely with the Restaurant General Manager to plan, organize, direct, and supervise all aspects of kitchen operations and culinary tasks. This includes managing the preparation and execution of meals across all service periods—breakfast, lunch, and dinner—while developing innovative menus that reflect the brand identity and meet guest expectations. The Restaurant Chef plays a hands-on role in creating, testing, and refining recipes, controlling portion sizes, and monitoring food costs to ensure profitability. They are tasked with maintaining updated and accurate records of recipes and food costs, which supports inventory management and budgeting efforts. Beyond culinary expertise, this role requires strong leadership skills to mentor and train kitchen staff, fostering a positive and productive work environment while ensuring adherence to safety, sanitation, and regulatory standards. The Restaurant Chef also oversees kitchen equipment maintenance and facilitates effective communication within the team to enhance overall operational efficiency. This position demands an individual with extensive culinary experience, particularly in high-volume or fine dining settings, coupled with a deep understanding of kitchen operations, cost control, and staff management. The ideal candidate will demonstrate maturity, sound judgment, and the ability to work independently under pressure, maintaining composure while making effective decisions. A flexible approach to work hours, including nights, weekends, and holidays, is necessary to meet the operational needs of the restaurant. The role offers a competitive annual salary starting at $110,000, along with the opportunity to be part of a prestigious resort that values innovation and excellence in hospitality.