SONOMA SOCIAL CHEF DE CUISINE

Essential Functions: Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values. Perform responsibilities in accordance with all Graton Resort & Casino 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. Enforce Safety and Sanitation Standards -- Uphold all Department of Health, OSHA, and company regulations to maintain a clean, hazard-free kitchen. Monitor and maintain kitchen equipment and facilities, addressing any operational and work safety concerns promptly. Schedule and Assign Tasks Efficiently -- Create and manage team schedules, ensuring optimal staffing levels while maintaining labor cost controls. Uphold Department Policies and Standards -- Enforce company policies, procedures, and service standards while fostering a positive and productive work environment. Manage Performance and Accountability -- Provide regular feedback, coaching, and corrective action to ensure fair and consistent performance management. Maintain Accurate Team Member Records -- Oversee attendance tracking, payroll accuracy, and coaching documentation.

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 two (2) years 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, sauting, 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. Schedule Flexibility -- Must be able to work a flexible schedule, including nights, weekends, and holidays as needed. Required Licenses & Certifications -- Must possess or obtain a California Food Handler Certification. Must be 21 years of age or older.

Physical Requirements: Dexterity: full use of arms and hands to hold, grab, pick up objects up to 7 hours/ day 88% of shift. Standing: unassisted up to 7 hours/day for 88% of the shift. Walking: up to 7 hours/day for 88% of the shift. Bending: 2 hours/day for 25% of the shift. Twisting: 2 hours/day for 25% of the shift. Climbing, including ladders to clean hot line station: 1 hour/day for 13% of the shift. Kneeling: 1 hour/day for 13% of the shift. Squatting: 1 hour/day for 13% of the shift. Lift/Carry/Pull: up to 50 lbs. up to 1 hour/day for 13% of the shift. Push: up to 100 lbs. using a pushcart up to 1 hour/day for 13% of the shift. Reaching: above the shoulders with the use of arms for 1 hour/day for 13% of the shift.