Job Details

Position Summary:

The Playbook Sous Chef supports the Head Chef in delivering an exceptional dining experience that

reflects the energetic, sports-driven atmosphere of Graton Resort & Casino's sports bar. This position plays a key role in daily kitchen leadership, hands-on culinary execution, and maintaining consistency in food quality and presentation.

The Sous Chef assists with supervising kitchen operations, mentoring team members, ensuring proper food preparation, and upholding safety and sanitation standards in a fast-paced, high-volume environment. This role collaborates closely with the Head Chef to maintain operational excellence, foster teamwork, and support the property's commitment to becoming Sonoma County's premier dining destination.

Essential Functions:

• Perform responsibilities in accordance with all Company standards, policies, and procedures.
• Oversee Daily Kitchen Operations -- Manage all aspects of the kitchen, ensuring smooth execution of food production, team coordination, and service efficiency. Direct, mentor, and support kitchen staff, ensuring adherence to food preparation standards.
• Develop and Execute Recipes -- Create and refine recipes that align with Graton's brand and guest expectations, ensuring proper execution of standardized recipes.
• Ensure Food Quality and Consistency -- Oversee all food production, maintaining high standards in taste, presentation, and portion control.
• Manage Production -- Review upcoming events and forecasts to coordinate production and ensure adequate preparation.
• Maintain Inventory and Cost Control -- Implement inventory management procedures, monitor food usage, and ensure proper stock levels for continuous kitchen operations. Participate in annual budget planning, oversee financial forecasting, and implement cost-saving measures while maintaining quality.
• Execute Leadership Directives -- Follow all guidance from Food Operations and Property leadership, ensuring alignment with organizational goals.
• Schedule and Assign Tasks Efficiently -- Create and manage team schedules, ensuring optimal staffing levels while maintaining labor cost controls.

Required Qualifications:

• Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
• Culinary Experience -- Minimum of five (5) years of culinary experience in related fields.
• Restaurant Management Experience -- At least one (1) year of experience in restaurant management in a similar cuisine and/or volume, with responsibility for profit and loss (P&L) management.
• Hands-On Culinary Expertise -- 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.
• Effective Communication -- Ability to communicate clearly and professionally with guests, Team Members, and management in both written and verbal forms.
• Time Management & Independence -- Strong ability to manage time effectively and work independently with minimal supervision.
• Must possess or obtain a California Food Handler Certification.