What are the responsibilities and job description for the Culinary Operations Director position at Graton Resort & Casino?
**Job Summary:**
The Head Chef is responsible for overseeing the culinary operations of a designated restaurant outlet. This position involves planning, organizing, directing, and supervising the work of Team Members in a restaurant kitchen environment.
**Key Responsibilities:**
- Developing new menus, preparing, testing, tasting, and controlling new menu items.
- Following established recipes provided by Food Operations leadership and/or restaurant brand partners.
- Maintaining updated and accurate recipes and costs of all dishes.
**Essential Functions:**
- Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
- Overseeing daily kitchen operations and managing all aspects of assigned kitchen(s), ensuring smooth execution of food production, team coordination, and service efficiency.
- Supervising and training Team Members by directing, mentoring, and supporting kitchen staff, ensuring adherence to food preparation standards and fostering professional growth.
- Developing and executing recipes, creating and refining recipes that align with Graton's brand and guest expectations, ensuring proper execution of standardized recipes.
- Maintaining inventory and cost control, implementing inventory management procedures, monitoring food usage, and ensuring proper stock levels for continuous kitchen operations.
- Enforcing safety and sanitation standards, upholding all Department of Health, OSHA, and company regulations to maintain a clean, hazard-free kitchen.
- Scheduling and assigning tasks efficiently, creating and managing team schedules, ensuring optimal staffing levels while maintaining labor cost controls.
**Required Qualifications:**
- Minimum of five (5) years of culinary experience in related fields.
- At least two (2) years of experience in a high-volume and/or fine dining environment.
- 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.
- Ability to communicate clearly and professionally with guests, Team Members, and management in both written and verbal forms.
