AYA SOUS CHEF

Aya Sous Chef

The Aya Sous Chef plays a vital supporting leadership role within Graton Resort & Casino's premier Rooftop Restaurant, contributing to an elevated dining experience that reflects the venue's refined and luxurious atmosphere. This position combines hands-on culinary skill with operational support to ensure high-quality food preparation, consistency, and presentation in a fast-paced, high-volume environment. The Sous Chef works closely with and supports the Rooftop Executive Chef and Chef de Cuisine in executing the culinary vision for the restaurant. Responsibilities include assisting with daily kitchen operations, staff coordination, recipe execution, inventory support, and maintaining cost-control standards. The Sous Chef upholds strict safety and sanitation practices while promoting teamwork, communication, and continuous improvement. Through reliable execution, strong culinary technique, and positive leadership, the Sous Chef helps drive the property's commitment to becoming Sonoma County's premier dining destination.

Essential Functions:

1. Oversee Daily Kitchen Operations - Manage all aspects of kitchen operations, ensuring smooth execution of food production, team coordination, and service efficiency. Direct, mentor, and support kitchen staff, ensuring adherence to food preparation standards.
2. Develop and Execute Recipes - Create and refine recipes that align with Graton's brand and guest expectations, ensuring proper execution of standardized recipes.
3. Ensure Food Quality and Consistency - Oversee all food production, maintaining high standards in taste, presentation, and portion control.
4. Manage Production - Review upcoming events and forecasts to coordinate production and ensure adequate preparation.
5. 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.
6. Execute Leadership Directives - Follow all guidance from Food & Beverage Operations and Property leadership, ensuring alignment with organizational goals.
7. Enforce Safety and Sanitation Standards - Uphold all Department of Health, OSHA, and company standards regulations to maintain a clean, hazard-free kitchen. Monitor and maintain kitchen equipment and facilities, addressing any operational and work safety concerns promptly.
8. Schedule and Assign Tasks Efficiently - Create and manage team schedules, ensuring optimal staffing levels while maintaining labor cost controls.
9. Uphold Department Policies and Standards - Enforce company policies, procedures, and service standards while fostering a positive and productive work environment.
10. Manage Performance and Accountability - Provide regular feedback, coaching, and corrective action to ensure fair and consistent performance management.
11. 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. Must be able to speak, read, and write fluently in English.
• Minimum of five (5) years of culinary experience in related fields.
• At least one (1) year of experience in restaurant management in a similar cuisine and/or volume.
• Strong understanding of profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation.
• 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.
• Strong ability to manage time effectively and work independently with minimal supervision.
• Must be able to work a flexible schedule, including nights, weekends, and holidays as needed.
• Must possess or obtain a California Food Handler Certification.
• Must be at least 21 years of age.
• Ability to handle a flexible work schedule, working weekends, holidays, and all shifts.

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, less than 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