Graton Resort & Casino
Overview
Graton Resort and Casino is seeking motivated candidates to fill the position of Steakhouse Sous Chef. Graton Resort and Casino is a premiere destination for guests who seek an elevated hospitality experience in the heart of California wine country. The Food and Beverage Department is expanding and developing new programs and outlets for culinary professionals who are interested in creating transcendent epicurean experiences for our guests. We operate several full-service restaurants, in-house commissary and cook/chill system, bakeshop, culinary apprenticeship program, R&D Test Kitchen, banquet operations, and mixology lab. Join our team of world class Chefs and Mixologists as we continue to re-define hospitality. If you are a serious culinarian interested in being part of a collaborative, high performing team with amazing benefits, apply today. Position Summary
The Sous Chef acts as the second in command to the in the kitchen, following and enforcing all health and safety guidelines. Responsibilities include recruiting new Team Members, responding to guest opportunities, and developing menu items. Essential Functions
Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values. Assist in the creative development of compelling new menu items, drive the menu concept ideations process and maintain a pipeline of new concepts, and identify new culinary techniques and presentations. Explore new and exciting culinary techniques and presentations; leverage inspiration from industry trends, seasonality, ethnic and international cuisine, search for opportunities to infuse creativity into the development process, evolve cooking styles throughout the team. Assist in supervision of all activity in the restaurant production kitchens and emphasize focus on Team Member training, mentorship, menu & product development. Plan and create new menu items for core menu, large party group menus, VIP Speakeasy secret menu. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard free work area that complies with the Department of Health, OSHA, and Graton Resort & Casino's guidelines. Responsible for handling any Team Member or guest opportunities. Evaluate and oversee job performance of Team Members, coach and counsel Team Members who are not meeting standards. Understand the steps of discipline according to Graton Resort & Casino's policies. Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards. Conduct group and individual training regarding policies and procedures on an ongoing basis. Set daily, weekly, and monthly goals and opportunities and lead the unit to achieve the desired result. Hold daily Team Member huddles and maintain communication boards to communicate pertinent information to Team Members. Required Qualifications
Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. High School Diploma or equivalent. Two (2) years culinary experience in a related field preferred. Must be at least 21 years of age. Demonstrate competence in the fundamentals of cooking and professional terminology. Demonstrated ability to develop culinary and beverage products in a high-volume environment. Seniority level
Mid-Senior level Employment type
Full-time Job function
Other Industries
Restaurants and Food and Beverage Services
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Graton Resort and Casino is seeking motivated candidates to fill the position of Steakhouse Sous Chef. Graton Resort and Casino is a premiere destination for guests who seek an elevated hospitality experience in the heart of California wine country. The Food and Beverage Department is expanding and developing new programs and outlets for culinary professionals who are interested in creating transcendent epicurean experiences for our guests. We operate several full-service restaurants, in-house commissary and cook/chill system, bakeshop, culinary apprenticeship program, R&D Test Kitchen, banquet operations, and mixology lab. Join our team of world class Chefs and Mixologists as we continue to re-define hospitality. If you are a serious culinarian interested in being part of a collaborative, high performing team with amazing benefits, apply today. Position Summary
The Sous Chef acts as the second in command to the in the kitchen, following and enforcing all health and safety guidelines. Responsibilities include recruiting new Team Members, responding to guest opportunities, and developing menu items. Essential Functions
Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values. Assist in the creative development of compelling new menu items, drive the menu concept ideations process and maintain a pipeline of new concepts, and identify new culinary techniques and presentations. Explore new and exciting culinary techniques and presentations; leverage inspiration from industry trends, seasonality, ethnic and international cuisine, search for opportunities to infuse creativity into the development process, evolve cooking styles throughout the team. Assist in supervision of all activity in the restaurant production kitchens and emphasize focus on Team Member training, mentorship, menu & product development. Plan and create new menu items for core menu, large party group menus, VIP Speakeasy secret menu. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard free work area that complies with the Department of Health, OSHA, and Graton Resort & Casino's guidelines. Responsible for handling any Team Member or guest opportunities. Evaluate and oversee job performance of Team Members, coach and counsel Team Members who are not meeting standards. Understand the steps of discipline according to Graton Resort & Casino's policies. Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards. Conduct group and individual training regarding policies and procedures on an ongoing basis. Set daily, weekly, and monthly goals and opportunities and lead the unit to achieve the desired result. Hold daily Team Member huddles and maintain communication boards to communicate pertinent information to Team Members. Required Qualifications
Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. High School Diploma or equivalent. Two (2) years culinary experience in a related field preferred. Must be at least 21 years of age. Demonstrate competence in the fundamentals of cooking and professional terminology. Demonstrated ability to develop culinary and beverage products in a high-volume environment. Seniority level
Mid-Senior level Employment type
Full-time Job function
Other Industries
Restaurants and Food and Beverage Services
#J-18808-Ljbffr