Job Description

Position Summary:

The Restaurant Chef responsibilities include overseeing the culinary operations of a designated restaurant outlet. This position is primarily responsible for planning, organizing, directing and supervising the work of Team Members in a restaurant kitchen environment, and all culinary related tasks. The Restaurant Chef works in conjunction with the Restaurant General Manager to uphold quality standards, maintain consistency and ensure timely execution across all meal periods. Key responsibilities include developing new menus, preparing, testing, tasting and controlling new menu items, as well as following established recipes provided by Food Operations leadership and/or restaurant brand partners. The Restaurant Chef maintains updated and accurate recipes and cost of all dishes.

Essential Functions:

• 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.
• Develop and execute recipes, create and refine recipes 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.
• Maintain inventory and cost control, implement inventory management procedures, monitor food usage, and ensure proper stock levels for continuous kitchen operations.
• 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.
• Facilitate communication and team engagement, lead daily huddles, update communication boards, and ensure all team members are informed of operational updates.

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. 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.

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