What are the responsibilities and job description for the Culinary Director position at Graton Resort & Casino?
Position Summary:
The Culinary Director provides strategic, creative, and operational leadership for a multi unit food &
beverage program in a resort and casino setting, overseeing all culinary venues, concepts, and teams to ensure an exceptional and consistent guest dining experience. This role is responsible for developing and executing a cohesive culinary vision across restaurants, quick service outlets, banquets, internal and external food service operations, VIP experiences, and large scale casino-driven food operations.
The Culinary Director leads menu innovation, culinary standards, food quality, and kitchen performance while ensuring strict adherence to health, safety, regulatory, and cost control requirements. This position partners closely with F&B leadership, property executives, finance, and marketing to optimize revenue, elevate brand identity, drive guest satisfaction, and support the resort's long term business goals. A key leader within the F&B division, the Culinary Director manages and develops a high performing culinary team, fosters a culture of hospitality and excellence, and ensures seamless, efficient multi unit operations in a fast paced, high volume resort and casino environment.
The Culinary Director provides strategic, creative, and operational leadership for a multi unit food &
beverage program in a resort and casino setting, overseeing all culinary venues, concepts, and teams to ensure an exceptional and consistent guest dining experience. This role is responsible for developing and executing a cohesive culinary vision across restaurants, quick service outlets, banquets, internal and external food service operations, VIP experiences, and large scale casino-driven food operations.
The Culinary Director leads menu innovation, culinary standards, food quality, and kitchen performance while ensuring strict adherence to health, safety, regulatory, and cost control requirements. This position partners closely with F&B leadership, property executives, finance, and marketing to optimize revenue, elevate brand identity, drive guest satisfaction, and support the resort's long term business goals. A key leader within the F&B division, the Culinary Director manages and develops a high performing culinary team, fosters a culture of hospitality and excellence, and ensures seamless, efficient multi unit operations in a fast paced, high volume resort and casino environment.
Essential Functions:
1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
2. Perform responsibilities in accordance with all Company standards, policies, and procedures.
3. Define and maintain a cohesive culinary vision that differentiates the property and aligns with brand standards, guest expectations, and revenue goals across all venues.
4. Lead seasonal and annual culinary planning, including menu roadmaps, innovation pipelines, and
signature activations tied to property events and marketing calendars.
5. Establish and enforce culinary standards (taste, texture, presentation, portioning, and consistency) with rigorous QA checks, food tastings, and KPI dashboards.
6. Own end-to-end menu development: concepting, tasting, standardizing recipes, plating guides,
allergens notation, and costed spec sheets for every outlet.
7. Champion sustainability and responsible sourcing where feasible (produce, seafood, meats), balancing quality with cost and supply stability.
8. Own culinary P&L drivers: food cost, labor, inventory turns, waste/shrink, and mix management; deliver budgeted margins without compromising guest experience.
9. Collaborate with Purchasing Department on vendor selection, contracts, and price negotiations;
implement pars, forecasting, and inventory controls to minimize variance.
10. Analyze menu engineering, approve seasonally appropriate menus, and adjust recipes, pricing, and positioning to maximize profitability.
11. Ensure full compliance with health, safety, and regulatory standards.
12. Recruit, train, and develop a high-performing culinary leadership bench (Room Chefs, CDCs, Sous Chefs, Pastry, Banquet, QSR leads).
13. Build labor models and schedules appropriate for fluctuating casino traffic, events, and seasonality; ensure coverage while meeting productivity targets.
14. Implement cross-training and deployment strategies to balance workloads across outlets and respond to demand spikes.
15. Collaborate with Events/Banquets on custom menus, tastings, and large-scale production plans for high-volume and VIP functions; ensure on-time, on-budget execution.
16. Monitor guest feedback (surveys, social media, Medallia reports) and implement targeted
improvements to raise satisfaction and loyalty.
17. Drive waste-reduction initiatives (yield optimization, trim utilization, donation partners where permitted) and responsible packaging for QSR and banquets.
18. Engage local purveyors and community programs where appropriate to highlight regional ingredients and support community relations.
19. Lead the culinary program to attain accolades and awards, solidifying Graton Resort & Casino as
Sonoma County's premier dining destination.
20. 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.
1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
2. Perform responsibilities in accordance with all Company standards, policies, and procedures.
3. Define and maintain a cohesive culinary vision that differentiates the property and aligns with brand standards, guest expectations, and revenue goals across all venues.
4. Lead seasonal and annual culinary planning, including menu roadmaps, innovation pipelines, and
signature activations tied to property events and marketing calendars.
5. Establish and enforce culinary standards (taste, texture, presentation, portioning, and consistency) with rigorous QA checks, food tastings, and KPI dashboards.
6. Own end-to-end menu development: concepting, tasting, standardizing recipes, plating guides,
allergens notation, and costed spec sheets for every outlet.
7. Champion sustainability and responsible sourcing where feasible (produce, seafood, meats), balancing quality with cost and supply stability.
8. Own culinary P&L drivers: food cost, labor, inventory turns, waste/shrink, and mix management; deliver budgeted margins without compromising guest experience.
9. Collaborate with Purchasing Department on vendor selection, contracts, and price negotiations;
implement pars, forecasting, and inventory controls to minimize variance.
10. Analyze menu engineering, approve seasonally appropriate menus, and adjust recipes, pricing, and positioning to maximize profitability.
11. Ensure full compliance with health, safety, and regulatory standards.
12. Recruit, train, and develop a high-performing culinary leadership bench (Room Chefs, CDCs, Sous Chefs, Pastry, Banquet, QSR leads).
13. Build labor models and schedules appropriate for fluctuating casino traffic, events, and seasonality; ensure coverage while meeting productivity targets.
14. Implement cross-training and deployment strategies to balance workloads across outlets and respond to demand spikes.
15. Collaborate with Events/Banquets on custom menus, tastings, and large-scale production plans for high-volume and VIP functions; ensure on-time, on-budget execution.
16. Monitor guest feedback (surveys, social media, Medallia reports) and implement targeted
improvements to raise satisfaction and loyalty.
17. Drive waste-reduction initiatives (yield optimization, trim utilization, donation partners where permitted) and responsible packaging for QSR and banquets.
18. Engage local purveyors and community programs where appropriate to highlight regional ingredients and support community relations.
19. Lead the culinary program to attain accolades and awards, solidifying Graton Resort & Casino as
Sonoma County's premier dining destination.
20. 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.
Qualifications:
Required Qualifications:
1. Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form. Must be able to speak, read, and write fluently in English.
2. 8--10 years of progressive culinary leadership experience in high-volume, multi-unit operations
(resorts, casinos, luxury hotels, or comparable multi-concept portfolios).
3. Proven experience overseeing multiple outlets simultaneously, including restaurants, quick-service, banquets, and/or large-scale production kitchens.
4. Formal culinary education (Culinary Arts degree or equivalent professional training preferred).
5. Advanced knowledge of modern and classical cooking techniques, menu engineering, recipe
development, and food costing.
6. Experience leading large, diverse culinary teams, including Executive Chefs, CDCs, Sous Chefs, and pastry/banquet departments.
7. Demonstrated expertise in food cost control, labor planning, forecasting, and P&L management.
8. Understanding of VIP, host-driven, and loyalty-tier guest expectations (preferred in casino
environments).
9. Must be at least 21 years of age.
10. Must possess or obtain a California Food Handler Certification.
11. Ability to handle a flexible work schedule, working weekends, holidays, and all shifts.
1. Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form. Must be able to speak, read, and write fluently in English.
2. 8--10 years of progressive culinary leadership experience in high-volume, multi-unit operations
(resorts, casinos, luxury hotels, or comparable multi-concept portfolios).
3. Proven experience overseeing multiple outlets simultaneously, including restaurants, quick-service, banquets, and/or large-scale production kitchens.
4. Formal culinary education (Culinary Arts degree or equivalent professional training preferred).
5. Advanced knowledge of modern and classical cooking techniques, menu engineering, recipe
development, and food costing.
6. Experience leading large, diverse culinary teams, including Executive Chefs, CDCs, Sous Chefs, and pastry/banquet departments.
7. Demonstrated expertise in food cost control, labor planning, forecasting, and P&L management.
8. Understanding of VIP, host-driven, and loyalty-tier guest expectations (preferred in casino
environments).
9. Must be at least 21 years of age.
10. Must possess or obtain a California Food Handler Certification.
11. Ability to handle a flexible work schedule, working weekends, holidays, and all shifts.
Physical Requirements:
This job has the following physical requirements:
1. Dexterity: full use of arms and hands to hold, grab, pick up objects up to 7 hours/ day 88% of shift
2. Standing: unassisted up to 7 hours/day for 88% of the shift
3. Sitting: up to 7 hours/day for 88% of the shift
4. Walking: up to 7 hours/day for 88% of the shift
5. Bending: 2 hours/day for 25% of the shift
6. Twisting: 2 hours/day for 25% of the shift
7. Climbing: including ladders, less than 1 hour/day for 13% of the shift
8. Kneeling: 1 hour/day for 13% of the shift
9. Squatting: 1 hour/day for 13% of the shift
10. Lift/Carry/Pull: up to 50 lbs. up to 1 hour/day for 13% of the shift
11. Push: up to 100 lbs. using a pushcart up to 1 hour/day for 13% of the shift
12. Reaching: above the shoulders with the use of arms for 1 hour/day for 13% of the shift
This job has the following physical requirements:
1. Dexterity: full use of arms and hands to hold, grab, pick up objects up to 7 hours/ day 88% of shift
2. Standing: unassisted up to 7 hours/day for 88% of the shift
3. Sitting: up to 7 hours/day for 88% of the shift
4. Walking: up to 7 hours/day for 88% of the shift
5. Bending: 2 hours/day for 25% of the shift
6. Twisting: 2 hours/day for 25% of the shift
7. Climbing: including ladders, less than 1 hour/day for 13% of the shift
8. Kneeling: 1 hour/day for 13% of the shift
9. Squatting: 1 hour/day for 13% of the shift
10. Lift/Carry/Pull: up to 50 lbs. up to 1 hour/day for 13% of the shift
11. Push: up to 100 lbs. using a pushcart up to 1 hour/day for 13% of the shift
12. Reaching: above the shoulders with the use of arms for 1 hour/day for 13% of the shift