What are the responsibilities and job description for the QSR SOUS CHEF position at Graton Resort & Casino?
Position Summary:
The QSR Sous Chef is responsible for supporting the day-to-day culinary operations of all Quick Service Restaurants by ensuring food quality, consistency, speed of service, and adherence to food safety standards. Working closely with the QSR Head Chef, and culinary team, the QSR Sous Chef supervises food production, trains and develops team members, monitors inventory and production levels, and ensures all menu items are prepared according to established recipes and brand standards. This position plays a key leadership role in maintaining an efficient, high-volume kitchen operation while delivering an exceptional guest experience through quality food and operational excellence.
The QSR Sous Chef is responsible for supporting the day-to-day culinary operations of all Quick Service Restaurants by ensuring food quality, consistency, speed of service, and adherence to food safety standards. Working closely with the QSR Head Chef, and culinary team, the QSR Sous Chef supervises food production, trains and develops team members, monitors inventory and production levels, and ensures all menu items are prepared according to established recipes and brand standards. This position plays a key leadership role in maintaining an efficient, high-volume kitchen operation while delivering an exceptional guest experience through quality food and operational excellence.
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 Graton Resort & Casino standards, policies, and procedures.
3. Oversee daily kitchen operations and manage all aspects of assigned kitchen(s), ensuring smooth execution of food production, team coordination, and service efficiency.
4. Supervise and train Team Members by directing, mentoring, and supporting kitchen staff, ensuring adherence to food preparation standards and fostering professional growth. Conduct ongoing training on policies, procedures, and culinary techniques. Ensure supporting training materials and reference guides are maintained to support Team Members in performing their roles effectively.
5. Execute recipes and uphold standards that align with Graton's brand and guest expectations, ensuring proper execution of standardized recipes. Ensure food quality and consistency, oversee all food production, maintain high standards in taste, presentation, and portion control.
6. Maintain inventory and cost control, implement inventory management procedures, monitor food usage, and ensure proper stock levels for continuous kitchen operations.
7. 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.
8. Schedule and assign tasks efficiently, create and manage team schedules, ensuring optimal staffing levels while maintaining labor cost controls. Maintain accurate Team Member records, oversee attendance tracking, payroll accuracy, and coaching documentation.
9. Facilitate communication and team engagement, lead daily huddles, update communication boards, and ensure all team members are informed of operational updates.
10. Uphold department policies and standards by enforcing company policies, procedures, and service standards while fostering a positive and productive work environment. Provide regular feedback, coaching, and corrective action to ensure fair and consistent performance management.
11. 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 may 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 Graton Resort & Casino standards, policies, and procedures.
3. Oversee daily kitchen operations and manage all aspects of assigned kitchen(s), ensuring smooth execution of food production, team coordination, and service efficiency.
4. Supervise and train Team Members by directing, mentoring, and supporting kitchen staff, ensuring adherence to food preparation standards and fostering professional growth. Conduct ongoing training on policies, procedures, and culinary techniques. Ensure supporting training materials and reference guides are maintained to support Team Members in performing their roles effectively.
5. Execute recipes and uphold standards that align with Graton's brand and guest expectations, ensuring proper execution of standardized recipes. Ensure food quality and consistency, oversee all food production, maintain high standards in taste, presentation, and portion control.
6. Maintain inventory and cost control, implement inventory management procedures, monitor food usage, and ensure proper stock levels for continuous kitchen operations.
7. 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.
8. Schedule and assign tasks efficiently, create and manage team schedules, ensuring optimal staffing levels while maintaining labor cost controls. Maintain accurate Team Member records, oversee attendance tracking, payroll accuracy, and coaching documentation.
9. Facilitate communication and team engagement, lead daily huddles, update communication boards, and ensure all team members are informed of operational updates.
10. Uphold department policies and standards by enforcing company policies, procedures, and service standards while fostering a positive and productive work environment. Provide regular feedback, coaching, and corrective action to ensure fair and consistent performance management.
11. 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 may be changed, expanded, reduced, or delegated by Management to meet the business needs of the property.
Qualifications:
Required Qualifications:
1. Minimum of five (5) years of culinary experience in related fields.
2. At least two (2) years of experience in a high-volume or fast food management.
3. Ability to quickly adapt to new kitchen environments and operational cultures while demonstrating comprehensive knowledge of a variety of cooking techniques, cuisines, service models, and dining concepts.
4. 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. Ability to communicate clearly and professionally with guests, Team Members, and management in both written and verbal forms.
6. Strong ability to manage time effectively and work independently with minimal supervision.
7. Must be able to work a flexible schedule, including nights, weekends, and holidays as needed.
8. Demonstrates maturity, sound judgment, and the ability to make effective decisions, even in high pressure or challenging situations.
9. Must possess or obtain a California Food Handler Certification.
1. Minimum of five (5) years of culinary experience in related fields.
2. At least two (2) years of experience in a high-volume or fast food management.
3. Ability to quickly adapt to new kitchen environments and operational cultures while demonstrating comprehensive knowledge of a variety of cooking techniques, cuisines, service models, and dining concepts.
4. 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. Ability to communicate clearly and professionally with guests, Team Members, and management in both written and verbal forms.
6. Strong ability to manage time effectively and work independently with minimal supervision.
7. Must be able to work a flexible schedule, including nights, weekends, and holidays as needed.
8. Demonstrates maturity, sound judgment, and the ability to make effective decisions, even in high pressure or challenging situations.
9. Must possess or obtain a California Food Handler Certification.
Physical Requirements:
1. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach to a height of six feet with or without assistance.
2. Must be capable of lifting 50 pounds, push 150-250 pounds on a pushcart, in/out of walk-ins of -10 degrees to 140 degrees with or without assistance.
3. Requires manual dexterity to operate and use job related equipment.