EVENT SOUS CHEF

Position Summary: The Event Sous Chef plays a pivotal role in the successful execution of high-quality culinary experiences for special events, banquets, and large-scale functions. Reporting to the Event Chef or Property Executive Chef, this position is responsible for overseeing event kitchen operations, ensuring food quality and presentation standards are met, and leading culinary staff during event preparation and service. The Event Sous Chef collaborates closely with event planners, front-of-house teams, and culinary leadership to translate event menus into seamless, memorable dining experiences. This role requires strong leadership, organizational skills, and the ability to thrive in a fast-paced, high-pressure environment while maintaining a commitment to excellence, safety, and sanitation. 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 Company standards, policies, and procedures. 3. Perform responsibilities in accordance with all Company standards, policies, and procedures. 4. Participate in pre-event briefings and post-event reviews to continuously improve operations. 5. Review banquet event orders (BEO) on a daily basis and make note of any changes. 6. Lead the preparation, cooking, and presentation of all food items for events, ensuring adherence to established recipes and quality standards. 7. Supervise and direct culinary staff during event prep and service, ensuring efficient workflow and adherence to timelines. 8. Assist in ordering, receiving, and inventory control of event-specific ingredients and supplies. 9. Maintain a clean and organized work environment before, during, and after events. 10. Maintain composure and professionalism in high-pressure, fast-paced environments. 11. Treat each Team Member with care, dignity, fairness, and respect in a professional manner while displaying and encouraging teamwork in the department. 12. Practice and observe safety rules and regulations. Ensure Team Members do so, as well. Ensure areas comply with Board of Health Standards and Regulations. 13. Constantly provide support and maintain materials (Recipe Book and Guidelines, etc.) supplies, etc. to ensure Team Members have the proper tools to provide guest service. 14. Maintain cleanliness and sanitation standards in accordance with department policies and Department of Health. 15. Ensure the kitchens and equipment are in good working order to ensure a clean and hazard-free work area that complies with the Department of Health, OSHA, and Graton Resort & Casino's guidelines. 16. Set schedules and specific job duties, while maintaining Team Member's hours for proper staffing as defined through established service standards. 17. Hold daily Team Member huddle sessions and maintain communication boards to communicate pertinent information to Team Members. 18. Properly maintain Team Member records (i.e. Time & Attendance and corrective counseling). 19. 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 can be changed, expanded, reduced, or delegated by Management to meet the business needs of the property. Required Qualifications: 1. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. 2. Ability to manage time effectively, with minimal supervision. 3. Must be able to handle a flexible schedule. 4. Must demonstrate sound judgment and maturity in decision making ability, even when dealing with difficult situations. 5. Possess and demonstrate great attention to detail. 6. Five (5) years culinary experience in related fields. 7. Two (2) years in varied high volume and/or fine dining environment with P&L responsibilities. 8. Comprehensive food knowledge, which includes basic knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. 9. Possess and demonstrate strong leadership skills and the ability to enhance and exemplify Graton's culture. 10. Must possess the ability to work hands on in any kitchen environment pertaining to the three meal period and high volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. Physical Requirements: This job has the following physical requirements: 1. Dexterity: full use of arms and hands to hold, grab, pick up objects up to 7 hours/ day 88% of shift 2. Standing: unassisted up to 7 hours/day for 88% of the shift 3. Walking: up to 7 hours/day for 88% of the shift 4. Bending: 2 hours/day for 25% of the shift 5. Twisting: 2 hours/day for 25% of the shift 6. Climbing, including ladders to clean hot line station: 1 hour/day for 13% of the shift 7. Kneeling: 1 hour/day for 13% of the shift 8. Squatting: 1 hour/day for 13% of the shift 9. Lift/Carry/Pull: up to 50 lbs. up to 1 hour/day for 13% of the shift 10. Push: up to 100 lbs. using a pushcart up to 1 hour/day for 13% of the shift 11. Reaching: above the shoulders with the use of arms for 1 hour/day for 13% of the shift Work Conditions: Work is typically in an area which may be unusually hot, cold, noisy, and may contain second hand smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks performed from a sitting or non"? sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling and grasping. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage. Constant contact with fellow Team Members and Guests.

Created: 2026-03-04