Aya Chef De Partie

Position Summary

The Aya Chef de Partie is a skilled culinary professional responsible for executing high-quality food preparation within Graton Resort & Casino's premier Rooftop Restaurant. This role is essential in delivering the elevated dining experience that reflects the venue's refined and luxurious atmosphere. As a station leader, the Chef de Partie maintains exceptional standards of technique, consistency, and presentation in a fast-paced, high-volume environment.

Working under the direction of the Rooftop Executive Chef, Chef de Cuisine, and Sous Chefs, the Chef de Partie is accountable for the preparation, organization, and execution of dishes within their assigned station. Responsibilities include maintaining mise en place, following established recipes and plating standards, ensuring timely service, and supporting smooth kitchen operations. The Chef de Partie is expected to demonstrate strong culinary skills, attention to detail, and a commitment to upholding safety and sanitation practices.

Through disciplined execution, teamwork, and a dedication to continuous improvement, the Chef de Partie contributes to the restaurant's culinary excellence and 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.
• Execute Daily Station Operations – Maintain full ownership of the assigned station, ensuring smooth execution of food preparation, timely service, and consistent adherence to culinary standards. Support kitchen workflow through strong organization and communication.
• Prepare and Execute Recipes – Follow established recipes and plating specifications accurately, ensuring alignment with Graton's brand standards and guest expectations. Participate in recipe refinement as directed by senior chefs.
• Ensure Food Quality and Consistency – Uphold high standards for taste, texture, presentation, and portion control at all times within the assigned station.
• Production Needs – Review production lists, menus, and event requirements to ensure proper mise en place and preparation throughout each shift.
• Assist with Inventory and Cost Control – Monitor station stock levels, minimize waste, properly rotate product, and communicate replenishment needs to culinary leadership to support overall cost-control efforts.
• Execute Leadership Directives – Carry out instructions from the Executive Chef, Chef de Cuisine, and Sous Chefs to ensure operational alignment with property goals.
• Uphold Safety and Sanitation Standards – Follow all Department of Health, OSHA, and company regulations; maintain a clean, organized, and hazard-free station; and properly utilize and care for kitchen equipment.
• Support Team Coordination – Assist in guiding line cooks, stewards, and culinary support staff during service to maintain efficiency and quality, fostering a positive and collaborative work environment.
• Uphold Department Policies and Standards – Ensure consistent adherence to company policies, culinary procedures, and guest service standards.
• Promote Continuous Improvement – Provide constructive communication during service, support training of less experienced staff when requested, and contribute to a culture of accountability and excellence.
• Complete Required Documentation and Communication – Accurately complete station checklists, waste logs, temperature logs, and communicate station-related concerns to senior chefs.
• 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.