What are the responsibilities and job description for the PLAYBOOK SPORTS BAR - SOUS CHEF position at Graton Resort & Casino?
Position Summary:
The Playbook Sous Chef supports the Head Chef in delivering an exceptional dining experience that
reflects the energetic, sports-driven atmosphere of Graton Resort & Casino's sports bar. This position plays a key role in daily kitchen leadership, hands-on culinary execution, and maintaining consistency in food quality and presentation.
The Sous Chef assists with supervising kitchen operations, mentoring team members, ensuring proper food preparation, and upholding safety and sanitation standards in a fast-paced, high-volume environment. This role collaborates closely with the Head Chef to maintain operational excellence, foster teamwork, and support the property's commitment to becoming Sonoma County's premier dining destination.
The Playbook Sous Chef supports the Head Chef in delivering an exceptional dining experience that
reflects the energetic, sports-driven atmosphere of Graton Resort & Casino's sports bar. This position plays a key role in daily kitchen leadership, hands-on culinary execution, and maintaining consistency in food quality and presentation.
The Sous Chef assists with supervising kitchen operations, mentoring team members, ensuring proper food preparation, and upholding safety and sanitation standards in a fast-paced, high-volume environment. This role collaborates closely with the Head Chef to maintain operational excellence, foster teamwork, and support the property's commitment to becoming Sonoma County's premier dining destination.
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. Oversee Daily Kitchen Operations -- Manage all aspects of the kitchen, ensuring smooth execution of food production, team coordination, and service efficiency. Direct, mentor, and support kitchen staff, ensuring adherence to food preparation standards.
4. Develop and Execute Recipes -- Create and refine recipes that align with Graton's brand and guest expectations, ensuring proper execution of standardized recipes.
5. Ensure Food Quality and Consistency -- Oversee all food production, maintaining high standards in taste, presentation, and portion control.
6. Manage Production -- Review upcoming events and forecasts to coordinate production and ensure
adequate preparation.
7. 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.
8. Execute Leadership Directives -- Follow all guidance from Food Operations and Property leadership, ensuring alignment with organizational goals.
9. Enforce Safety and Sanitation Standards -- Uphold all Department of Health, OSHA, and company
regulations to maintain a clean, hazard-free kitchen. Monitor and maintain kitchen equipment and
facilities, addressing any operational and work safety concerns promptly.
10. Schedule and Assign Tasks Efficiently -- Create and manage team schedules, ensuring optimal staffing levels while maintaining labor cost controls.
11. Uphold Department Policies and Standards -- Enforce company policies, procedures, and service
standards while fostering a positive and productive work environment.
12. Manage Performance and Accountability -- Provide regular feedback, coaching, and corrective action to ensure fair and consistent performance management.
13. Maintain Accurate Team Member Records -- Oversee attendance tracking, payroll accuracy, and
coaching documentation.
14. 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. Oversee Daily Kitchen Operations -- Manage all aspects of the kitchen, ensuring smooth execution of food production, team coordination, and service efficiency. Direct, mentor, and support kitchen staff, ensuring adherence to food preparation standards.
4. Develop and Execute Recipes -- Create and refine recipes that align with Graton's brand and guest expectations, ensuring proper execution of standardized recipes.
5. Ensure Food Quality and Consistency -- Oversee all food production, maintaining high standards in taste, presentation, and portion control.
6. Manage Production -- Review upcoming events and forecasts to coordinate production and ensure
adequate preparation.
7. 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.
8. Execute Leadership Directives -- Follow all guidance from Food Operations and Property leadership, ensuring alignment with organizational goals.
9. Enforce Safety and Sanitation Standards -- Uphold all Department of Health, OSHA, and company
regulations to maintain a clean, hazard-free kitchen. Monitor and maintain kitchen equipment and
facilities, addressing any operational and work safety concerns promptly.
10. Schedule and Assign Tasks Efficiently -- Create and manage team schedules, ensuring optimal staffing levels while maintaining labor cost controls.
11. Uphold Department Policies and Standards -- Enforce company policies, procedures, and service
standards while fostering a positive and productive work environment.
12. Manage Performance and Accountability -- Provide regular feedback, coaching, and corrective action to ensure fair and consistent performance management.
13. Maintain Accurate Team Member Records -- Oversee attendance tracking, payroll accuracy, and
coaching documentation.
14. 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.
2. Culinary Experience -- Minimum of five (5) years of culinary experience in related fields.
3. Restaurant Management Experience -- At least one (1) year of experience in restaurant management in a similar cuisine and/or volume, with responsibility for profit and loss (P&L) management.
4. Hands-On Culinary Expertise -- Ability to work in all aspects of kitchen operations, including high volume production across breakfast, lunch, and dinner services. Proficiency in fine dining techniques, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling, and cold food production.
5. Effective Communication -- Ability to communicate clearly and professionally with guests, Team
Members, and management in both written and verbal forms.
6. Time Management & Independence -- Strong ability to manage time effectively and work independently with minimal supervision.
7. Schedule Flexibility -- Must be able to work a flexible schedule, including nights, weekends, and
holidays as needed.
8. Must possess or obtain a California Food Handler Certification.
1. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
2. Culinary Experience -- Minimum of five (5) years of culinary experience in related fields.
3. Restaurant Management Experience -- At least one (1) year of experience in restaurant management in a similar cuisine and/or volume, with responsibility for profit and loss (P&L) management.
4. Hands-On Culinary Expertise -- Ability to work in all aspects of kitchen operations, including high volume production across breakfast, lunch, and dinner services. Proficiency in fine dining techniques, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling, and cold food production.
5. Effective Communication -- Ability to communicate clearly and professionally with guests, Team
Members, and management in both written and verbal forms.
6. Time Management & Independence -- Strong ability to manage time effectively and work independently with minimal supervision.
7. Schedule Flexibility -- Must be able to work a flexible schedule, including nights, weekends, and
holidays as needed.
8. Must possess or obtain a California Food Handler Certification.
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. Walking: up to 7 hours/day for 88% of the shift
4. Bending: 2 hours/day for 25% of the shift
5. Twisting: 2 hours/day for 25% of the shift
6. Climbing, including ladders to clean hot line station: 1 hour/day for 13% of the shift
7. Kneeling: 1 hour/day for 13% of the shift
8. Squatting: 1 hour/day for 13% of the shift
9. Lift/Carry/Pull: up to 50 lbs. up to 1 hour/day for 13% of the shift
10. Push: up to 100 lbs. using a pushcart up to 1 hour/day for 13% of the shift
11. 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. Walking: up to 7 hours/day for 88% of the shift
4. Bending: 2 hours/day for 25% of the shift
5. Twisting: 2 hours/day for 25% of the shift
6. Climbing, including ladders to clean hot line station: 1 hour/day for 13% of the shift
7. Kneeling: 1 hour/day for 13% of the shift
8. Squatting: 1 hour/day for 13% of the shift
9. Lift/Carry/Pull: up to 50 lbs. up to 1 hour/day for 13% of the shift
10. Push: up to 100 lbs. using a pushcart up to 1 hour/day for 13% of the shift
11. Reaching: above the shoulders with the use of arms for 1 hour/day for 13% of the shift