Assistant Executive Chef - Red Rock

Durango Casino & Resort; Las Vegas (NV); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading hospitality establishment in Las Vegas seeks an experienced Food and Beverage Manager to oversee budgeting, quality control, and team development. The ideal candidate should have strong leadership skills and extensive culinary experience in high-volume settings. Responsibilities include ensuring compliance with health standards, managing team performance, and conducting training. A sound understanding of profit and loss statements, cost control, and menu planning is essential for success in this role.

Qualifications

• Food and Beverage and Culinary experience in a high volume environment with P&L responsibilities.
• Strong leadership skills with effective communication.
• Comprehensive food knowledge including profit and loss statements.

Responsibilities

• Create annual budgets and manage forecasting and cost controls.
• Oversee departments to ensure quality adherence to specifications.
• Conduct training for Team Members on policies and procedures.

Skills

Leadership skills

Communication

Cost control

Menu planning

Food knowledge

Job description

Responsibilities

Responsible in the creation of annual budgets managing and leading the unit in all forecasting, and cost controls to meet or exceed units operating financial potentials and goals. Oversee departments to ensure requisitioning production, fabrication and quality is in strict adherence to Stations specifications and guidelines. Ensure that all kitchens and equipment are in good working order to provide a clean and hazard free work area that complies with Department of Health, OSHA, and Station Casinos' guidelines. Responsible for handling any Team Member and/or Guest opportunities. Evaluate and oversee job performance of Team Members. Display and encourage teamwork in the department. Ensure that all Team Members are knowledgeable and adhere to all policies and procedures as set forth by the Director of Food and Beverage. Conduct group and individual training regarding policies and procedures on ongoing basis. Ensure that all managers hold daily Team Member huddles and maintain open communication with the Team Members. Work closely with Management team to ensure all products comply with Station Casinos’ specifications and cost controls.

Qualifications

Food and Beverage and Culinary experience in related fields in a varied high volume environment with P&L responsibilities preferred. Must possess and demonstrate strong leadership skills. Ability to communicate effectively. Must demonstrate sound judgment in decision making. Comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control & sanitation. Must have the ability to work in any kitchen environment pertaining to a high volume production, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food. Adhere to Station Casinos' guidelines for scheduling, payroll, ordering and inventories. Directly supporting and enforcing all initiatives given by theExecutive Chef andFood & Beverage Director.