Cafe Sous Chef - GVR

Station Casinos; Henderson (NV); On-site; USD 55,000 - 75,000; Full time

Job summary

Station Casinos in Henderson, NV is seeking a seasoned Kitchen Manager to lead a high-volume kitchen operation. You will oversee scheduling, staffing, budgeting, forecasting, and cost controls to maximize financial performance while maintaining safety and quality standards.

You will ensure equipment and facilities are in good order, supervise team members and guests professionally, and uphold health department guidelines, OSHA, and Station Casinos' policies.

Qualifications

• Minimum 2 years in varied high volume and/or fine dining environment.
• Previous experience with ordering and inventory control.
• Proficient computer skills.
• Ability to work in a fast pace environment.
• Excellent organization and communication skills.
• Comprehensive food knowledge, including basic P&L, cost control, budgeting.
• Knowledge of menu planning, training, inventory control and sanitation.
• Hands-on leadership in high-volume kitchen production (butchering, baking, stocks, sauces, roasting, sautéing, broiling, grilling, cold foods).
• Flexible schedule and strong leadership abilities.

Responsibilities

• Handle team member or guest opportunities and evaluate performance.
• Set schedules and specific job duties, while maintaining staffing hours.
• Participate in annual budgets and lead unit forecasting and cost controls.
• Ensure kitchens and equipment are in good working order.
• Maintain a clean, hazard-free work area compliant with DOH, OSHA, and Station Casinos' guidelines.

Skills

Leadership

Organization

Communication

Budgeting

Inventory control

Computer skills

Job description

Description:

Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee job performance for Team Members. Set schedules and specific job duties, while maintaining Team Members hours for proper staffing. Responsible for participating in the creation of annual budgets. Manage and lead the unit in all forecasting and cost controls to meet or exceed units operating financial potentials and goals. Ensure that kitchens and equipment are in good working order, and ensure a clean and hazard free work area that complies with the Department of Health, OSHA and Station Casinos' guidelines.

Job Description

Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee job performance for Team Members. Set schedules and specific job duties, while maintaining Team Members hours for proper staffing. Responsible for participating in the creation of annual budgets. Manage and lead the unit in all forecasting and cost controls to meet or exceed units operating financial potentials and goals. Ensure that kitchens and equipment are in good working order, and ensure a clean and hazard free work area that complies with the Department of Health, OSHA and Station Casinos' guidelines.

Qualifications

Minimum 2 years in varied high volume and/or fine dining environment. Must have previous experience with ordering and inventory control. Must have proficient computer skills. The ability to work in a fast pace environment. Excellent organization and communication skills. Comprehensive food knowledge, which includes basic knowledge of profit loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Must possess the ability to work hands on in any kitchen environment pertaining high volume production in butchering, baking soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. Must be able to handle a flexible schedule. Must possess and demonstrate strong leadership skills.