Address
Form of workRequirements
Required Qualifications:
1. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
2. Two (2) years in varied high volume and/or fine dining environment with P&L responsibilities.
3. Bilingual in Spanish required.
4. Energetic, strong leader willing to take a scratch kitchen taqueria to the next level alongside the team.
5. Must be at least 21 years of age.
6. High School Diploma or equivalent.
7. Comprehensive food knowledge, which includes basic knowledge of profit and loss statements, cost
control, menu planning, budgeting, training, inventory control and sanitation.
8. Must possess the ability to work hands-on in a high volume/high quality taqueria any time of the day.
9. Possess and demonstrate strong leadership skills and the ability to enhance and exemplify Graton’s culture.
10. Ability to handle a flexible schedule, work weekends and all shifts.
11. Ability to delegate, empower and evaluate Members to achieve desired objectives with minimal supervision.
12. Sound judgment in all decision-making abilities, even when dealing with difficult situations where Guests, Team Members and the overall long-term profitability are not adversely impacted.
13. Ability to work in a fast-paced environment.
14. Must be able to obtain a gaming license from the Graton Gaming Commission during the preemployment hiring process.
15. Must possess or obtain a California Food Handler Certification.
16. Demonstrate strong business acumen. Ability to review and analyze financial reports and apply
findings in a practical manner to improve overall financial performance.
17. Well versed in global cuisine with an emphasis on Latin flavors and techniques.
Preferred Qualifications:
1. Five (5) years culinary experience in related field.
Physical Requirements:
1. Requires manual dexterity to operate job related equipment.
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 the physical ability to stand for long periods of time, walk frequently, bend or reach a height of six feet with or without assistance.
4. Requires normal sense of smell, taste, and touch.
DepartmentFOOD ADMINISTRATION
Starting Pay Rate$0.00
Job Description
The (Marketplace) Chef is primarily responsible for overseeing all of Graton’s quick service food outlets and main kitchen commissary. Responsibilities include overseeing the performance and coordination of all work performed by all Team Members assigned, communicating pertinent information to Managers and Team Members, and ensuring proper food and safety standards. The Chef will work alongside the Marketplace/Tenant Relations Managers to ensure guest and Team Member satisfaction. The position oversees a high volume taqueria.
Essential Functions:
1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
2. Work with Line Cooks and Prep Cooks, along with Counter Attendants, to create a unified team culture.
3. Explore new and exciting culinary techniques and presentations; leverages inspiration from industry trends, seasonality, ethnic and international cuisine, searches for opportunities to infuse creativity into the development process, evolves cooking styles throughout the team.
4. Supervise all activity in the restaurant production kitchens and emphasize focus on Team Member training, mentorship, menu and product development.
5. Conduct daily quality audits and vendor reviews to ensure all products meet minimum quality standards.
6. Build a high-performance stewarding team. Health and sanitation are primary responsibilities, and the culinary team will provide continuous leadership and process improvement recommendations.
7. Oversee the main kitchen commissary operations, which includes production for La Texanita, Slice House, Scoops and future outlets to be announced.
8. Improve overall quality and reduce food and labor costs. Responsible for process management in the commissary operation. Collaborate with the VP of Food Operations to implement the basics of Lean Management principles.
9. Hands-on position, and involves live training and showcasing of new techniques and procedures.
10. Follow all health, safety, and sanitation guidelines.
11. Conduct month-end inventory of food and beverages.
12. Maintain quality control of products, equipment, supplies, and services ensuring excellent and consistent quality of service and presentation.
13. Ensure kitchens and equipment are in good working order for a clean and hazard free work area that complies with the Department of Health, OSHA, and Graton Resort & Casino’s guidelines.
14. Handle any Team Member or guest opportunities.
15. Evaluate and oversee job performance of Team Members. Coach and counsel Team Members who are not meeting standards. Understand that steps of discipline according to Graton Resort & Casino’s policies.
16. Set schedules and specific job duties, while maintaining Team Member’s hours for proper staffing as defined through established service standards.
17. Conduct group and individual training regarding policies and procedures on an ongoing basis. Set daily, weekly and monthly goals and opportunities, and lead the unit to achieve the desired result.
18. Hold daily Team Member huddles and maintain communication boards to communicate pertinent information to Team Members.
19. Properly maintain Team Member records (e.g. Time & Attendance and Job Performance).
20. Participate in the creation of annual budgets and manage and lead the unit in all forecasting and cost controls to meet or exceed units operating financial potential and goals.
21. Evaluate sales mix of items and identify what items need to be adjusted or removed from the menu to create a dynamic sales mix.
