Steakhouse Assistant Room Chef - Durango

Durango Resort; Victoria de Durango; Presencial; MXN 917,000 - 1,285,000; Jornada completa

Descripción de la vacante

A premier resort in Durango is seeking an experienced Steakhouse Assistant Room Chef to lead kitchen operations, ensuring quality and cost control, and to foster a collaborative environment. The ideal candidate will have at least 5 years of culinary experience, with a background in high-volume dining and P&L responsibilities. This leadership position offers a full-time schedule with a focus on team development.

Formación

• Minimum five (5) years culinary experience in related fields.
• Minimum two (2) years in a high-volume and/or fine dining environment.
• Hands-on experience in high-volume production and various cooking techniques.

Responsabilidades

• Oversee kitchen operations ensuring quality and adherence to guidelines.
• Work with the Management Team on compliance and cost controls.
• Inspire and support staff for effective team dynamics.

Conocimientos

Culinary experience

Team management

Cost control

Descripción del empleo

Steakhouse Assistant Room Chef - Durango

Job Info

Job Schedule: Full time
Job Shift: Various

Job Description

The Assistant Room Chef is a leadership position responsible for managing the kitchen operations, ensuring high standards of quality and cost control, and fostering a collaborative, people‑first environment.

Responsibilities

• Oversee the departments to ensure requisitioning, production, fabrication and quality is in strict adherence to Station Casinos' specifications, standards and guidelines.
• Work closely with the Management Team to ensure all products comply with specifications and cost controls.
• Participate in the creation of annual budgets, manage forecasting and cost controls to meet or exceed operating financial goals.
• Support, develop, and inspire staff; enable and empower team members to perform, own operations, and build caring, trusting relationships.
• Engage and communicate with the team, elevate performance through coaching, develop talent, and champion collaboration within and across the business.

Qualifications

• Minimum five (5) years culinary experience in related fields.
• Minimum two (2) years in high‑volume and/or fine dining environment with P&L responsibilities.
• Hands‑on experience in high‑volume production, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production.
• Ability to obtain all necessary work cards.

Interested? Apply below. If not, we still hope to connect soon!