Assistant Executive Chef - Red Rock

Station Casinos; Las Vegas (NV); On-site; USD 110,000 - 190,000; Full time

Job summary

Station Casinos in Las Vegas seeks an experienced Food & Beverage leader to own budgeting, forecasting, and cost controls across a high-volume operation. You will coordinate kitchen teams to meet Station specifications while maintaining safety and sanitation standards.

You will drive daily team member huddles, training, and cross-functional collaboration with the Executive Chef and F&B Director to implement strategic initiatives and optimize profitability.

Qualifications

• Experience in Food & Beverage with P&L responsibilities in a high‑volume environment.
• Proven leadership skills and ability to communicate effectively.
• Strong budgeting, cost control, and menu planning knowledge.
• Experience in training, inventory control, and sanitation.
• Ability to supervise multiple kitchens and manage schedules and payroll.

Responsibilities

• Create annual budgets and oversee forecasting and cost controls.
• Direct units to maintain compliance with Stations' specifications.
• Ensure kitchens and equipment are clean and hazard-free, compliant with DOH/OSHA.
• Lead daily team member huddles and training; drive open communication.
• Work with the Executive Chef and F&B Director to implement initiatives.

Skills

Leadership

Communication

Budgeting

Cost control

P&L responsibility

Training & development

Inventory control

Sanitation

Job description

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.