AYA SOUS CHEF

Position Summary

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.

• Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
• Perform responsibilities in accordance with all Company standards, policies, and procedures.
• 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.
• 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 & Beverage Operations and Property leadership, ensuring alignment with organizational goals.
• 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.
• 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.
• 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 can be changed, expanded, reduced, or delegated by Management to meet the business needs of the property.