CHEF DE PARTIE

Graton Resort & Casino•Rohnert Park, CA

3h•Onsite

About The Position

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.

Requirements

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.
Minimum of five (5) years of culinary experience in related fields.
Strong understanding of profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation.
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.
Ability to communicate clearly and professionally with guests, Team Members, and management in both written and verbal forms.
Strong ability to manage time effectively and work independently with minimal supervision.
Must be able to work a flexible schedule, including nights, weekends, and holidays as needed.
Must be at least 21 years of age.
Must possess or obtain a California Food Handler Certification.
Ability to handle a flexible work schedule, working weekends, holidays, and all shifts.

Responsibilities

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.
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.
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.
Uphold high standards for taste, texture, presentation, and portion control at all times within the assigned station.
Review production lists, menus, and event requirements to ensure proper mise en place and preparation throughout each shift.
Monitor station stock levels, minimize waste, properly rotate product, and communicate replenishment needs to culinary leadership to support overall cost-control efforts.
Carry out instructions from the Executive Chef, Chef de Cuisine, and Sous Chefs to ensure operational alignment with property goals.
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.
Assist in guiding line cooks, stewards, and culinary support staff during service to maintain efficiency and quality, fostering a positive and collaborative work environment.
Ensure consistent adherence to company policies, culinary procedures, and guest service standards.
Provide constructive communication during service, support training of less experienced staff when requested, and contribute to a culture of accountability and excellence. Accurately complete station checklists, waste logs, temperature logs, and communicate station-related concerns to senior chefs.