AYA CHEF DE PARTIE

Position Summary:
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.

 

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. Execute Daily Station Operations -- 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.
4. Prepare and Execute Recipes -- 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.
5. Ensure Food Quality and Consistency -- Uphold high standards for taste, texture, presentation, and portion control at all times within the assigned station.
6. Production Needs -- Review production lists, menus, and event requirements to ensure proper mise en place and preparation throughout each shift.
7. Assist with Inventory and Cost Control -- Monitor station stock levels, minimize waste, properly rotate product, and communicate replenishment needs to culinary leadership to support overall cost-control efforts.
8. Execute Leadership Directives -- Carry out instructions from the Executive Chef, Chef de Cuisine, and Sous Chefs to ensure operational alignment with property goals.
9. Uphold Safety and Sanitation Standards -- 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.
10. Support Team Coordination -- Assist in guiding line cooks, stewards, and culinary support staff during service to maintain efficiency and quality, fostering a positive and collaborative work environment.
11. Uphold Department Policies and Standards -- Ensure consistent adherence to company policies,
culinary procedures, and guest service standards.
12. Promote Continuous Improvement -- Provide constructive communication during service, support training of less experienced staff when requested, and contribute to a culture of accountability and excellence. Complete Required Documentation and Communication -- Accurately complete station checklists, waste logs, temperature logs, and communicate station-related concerns to senior chefs.
13. 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.

Qualifications

Required Qualifications:
1. 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.
2. Culinary Experience - Minimum of five (5) years of culinary experience in related fields.
3. Comprehensive Restaurant Operation Knowledge - Strong understanding of profit and loss
statements, cost control, menu planning, budgeting, training, inventory control, and sanitation.
4. Hands-On Culinary Expertise - 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.
5. Effective Communication - Ability to communicate clearly and professionally with guests, Team
Members, and management in both written and verbal forms.
6. Management & Independence - Strong ability to manage time effectively and work independently
with minimal supervision.
7. Schedule Flexibility - Must be able to work a flexible schedule, including nights, weekends, and
holidays as needed.
8. Must be at least 21 years of age.
9. Must possess or obtain a California Food Handler Certification.
10. Ability to handle a flexible work schedule, working weekends, holidays, and all shifts.

 

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, less than 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