Assistant Executive Chef - Red Rock

Station Casinos LLC.; Las Vegas, Northern (NV, KY); Hybrid; USD 85,000 - 110,000; Full time

Job summary

Station Casinos LLC. seeks a seasoned culinary operations leader to manage budgeting, forecasting, and cost controls across high-volume kitchen environments.

You will oversee requisitioning, procurement, and quality to meet Station specifications while ensuring a clean, hazard-free workspace in line with health and safety guidelines. Responsibilities include team training, daily huddles, and collaboration with the Executive Chef and Food & Beverage Director to implement strategic initiatives and

Qualifications

• Demonstrated leadership in high-volume environments.
• Strong budgeting and P&L awareness.
• Proficient in cost controls, menu planning and sanitation.
• Ability to train and enforce policies and procedures.

Responsibilities

• Oversee annual budgets, forecasting, and cost controls to meet financial goals.
• Ensure kitchens and equipment comply with health, OSHA, and Station Casinos guidelines.
• Lead team training, daily huddles, and cross-department communication.
• Direct support to Executive Chef and Food & Beverage Director on initiatives.

Skills

Leadership

Communication

Team management

Budgeting

Cost control

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.