SOUS CHEF SOCO DOUGH CO

Position Summary The Chief Doughnuteer is responsible for managing day-to-day operations at SOCO Dough Co., including determining daily par levels, creating prep lists and orders, and overseeing dough production, decorating, and quality assurance. This role follows standardized recipes to produce visually appealing and flavorful items while upholding the highest standards of quality, presentation, and sanitation. Success in this position requires meticulous attention to detail, creativity, and a strong commitment to consistency to deliver an exceptional guest experience. 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. Prepare and cook high-quality dishes following standardized recipes and presentation standards. Maintain consistency in taste, quality, and appearance across all menu items. Follow all food safety, sanitation, and kitchen procedures. Keep workstations clean, organized, and properly stocked during service. Communicate effectively to coordinate pick-ups with fellow culinary Team Members. Minimize waste through proper preparation, storage, and portion control. Exhibit knowledge, understanding, and application of all required baking techniques. Operate all required kitchen equipment, including but not limited to slicer, steamer, deep fryer, ovens, stove, broiler, grill, mixer, kettle, and flat top. Maintain a high level of personal grooming and uniform standards. Treat each Team Member with care, dignity, fairness, and respect in a professional manner while displaying and encouraging teamwork in the department. This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. Duties and responsibilities may be changed, expanded, reduced, or delegated by Management to meet the business needs of the property. Requirements Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form. Minimum of five (5) years of pastry/bakery/dough experience required. Demonstrated proficiency with all required baking and pastry techniques via a test administered by a GRC Chef. Oversee Daily Bakery Operations – Manage all aspects of the doughnut production, 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. 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. Age Requirement 21 years of age or older Pay Rate $75,000 Annually EEO is the Law #J-18808-Ljbffr