Assistant Executive Chef - Sunset

Durango Casino & Resort; Henderson (NV); On-site; USD 90,000 - 130,000; Full time

Job summary

Durango Casino & Resort is seeking an experienced finance and operations leader to oversee budgeting, forecasting and cost controls for its high-volume food & beverage operations. The role ensures requisitioning, production, fabrication and quality alignment with the property’s specifications and guidelines.

Responsibilities include training, daily team huddles, policy enforcement from the Executive Chef and Food & Beverage Director, and safeguarding a clean, hazard-free kitchen environment in

Qualifications

• Food & Beverage and culinary experience in high-volume environments with P&L responsibilities.
• Strong leadership, communication, and sound judgment.
• Knowledge of budgeting, cost controls, menu planning, inventory and sanitation.
• Ability to work across kitchen stations including butchering, baking, stocks, sauces, sautéing.

Responsibilities

• Create annual budgets and lead forecasting and cost controls to meet financial goals.
• Oversee departments to ensure requisitioning, production, fabrication and quality meet specifications.
• Ensure kitchens and equipment are clean, hazard-free and compliant with health and OSHA guidelines.
• Conduct training and daily team huddles; maintain open communication with team members.
• Enforce policies set by the Executive Chef and Food & Beverage Director and support initiatives.

Skills

Leadership

Communication

Judgment

Budgeting

Inventory 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.