Head Chef

Graton provides complimentary healthcare for qualifying team members, 401k matching and myriad discounts at local North Bay businesses. The Playbook Head Chef is the culinary leader for Graton Resort & Casino's sports bar, responsible for delivering an exceptional dining experience that reflects its energetic, sports-driven atmosphere. This role combines creative menu development with operational excellence, ensuring high-quality food preparation, consistency, and presentation in a fast-paced, high-volume environment. The Head Chef oversees all kitchen operations, including inventory management, cost control, and team performance, while maintaining strict standards of safety and sanitation. By fostering collaboration and innovation, this position drives culinary excellence and supports the property's commitment to becoming Sonoma County's premier dining destination. Essential Functions: 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. 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. Comprehensive Restaurant Operation Knowledge -- Strong understanding of profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation. 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. #J-18808-Ljbffr