Bistro Sous Chef

Position Summary

Join to apply for the Bistro Sous Chef role at Graton Resort & Casino
. We are inviting passionate culinarians to join us as we launch a new line of restaurants, beginning with Bistro at Graton, scheduled to open in December this year. The resort is expanding its casino and adding more dining venues in 2024.

Bistro at Graton is a chef‑driven concept that emphasizes sustainable ingredients sourced from local artisan farmers, growers, and purveyors. We are developing a food‑forward, multi‑use operation featuring exciting meal periods, fashionable cuisine, and live entertainment.

As the Sous Chef, you will serve as the second in command to the Head Chef, ensuring health and safety standards are upheld. Key responsibilities include recruiting team members, responding to guest opportunities, and developing new menu items.

• Redefining hospitality at Graton Resort & Casino while supporting and promoting our core values.
• Assisting in the creative development of compelling new menu items, driving the menu concept ideation process, and maintaining a pipeline of new concepts.
• Exploring new culinary techniques and presentations inspired by industry trends, seasonality, ethnic and international cuisines.
• Supervising all activities in the restaurant production kitchens and emphasizing team member training, mentorship, and menu & product development.
• Planning and creating new menu items for the core menu, large party group menus, and the VIP Speakeasy secret menu.
• Collaborating with the Graton farm team to incorporate harvested produce into the restaurant food program.
• Conducting daily audits and vendor reviews to ensure all products meet minimum quality standards.
• Enforcing health, safety, and sanitation guidelines and conducting monthly inspections with an independent agency.
• Providing support to line cooks in meal preparation and planning.
• Monitoring and recording inventory, placing orders as needed, and conducting month‑end inventory of food and beverages.
• Fostering a cooperative work climate, maximizing productivity and morale, and serving as a role model and mentor to line cooks.
• Maintaining quality control of products, equipment, supplies, and services to ensure consistent service and presentation.
• Ensuring kitchens and equipment are in good working order, maintaining a clean and hazard‑free work environment that complies with the Department of Health, OSHA, and resort guidelines.
• Handling any team member or guest opportunities and coaching those who are not meeting standards.
• Setting schedules, specific job duties, and maintaining proper staffing hours as defined by service standards.
• Conducting group and individual training on policies and procedures, setting daily, weekly, and monthly goals, and leading the unit to achieve desired outcomes.
• Holding daily team member huddles and maintaining communication boards for pertinent information.
• Maintaining team member records, including time & attendance and corrective counseling.
• Participating in annual budget creation and managing forecasting and cost controls to meet or exceed unit operating goals.

Mid‑Senior level

Full‑time

Management and Manufacturing

Gambling Facilities and Casinos

St Helena, CA | $80,000.00 - $84,000.00