Cafe Sous Chef - Palace

Station Casinos; Las Vegas (NV); On-site; USD 60,000 - 85,000; Full time

Job summary

Station Casinos seeks a kitchen supervisor to oversee high-volume or fine dining operations, balancing staffing, budgeting, and product quality. You will manage performance, schedules, and cost controls while maintaining safety and compliance with health and safety standards.

This role requires hands-on leadership in all kitchen areas, strong budgeting skills, and the ability to train staff for consistent, high-quality service in a fast-paced environment.

Qualifications

• Minimum 2 years in varied high volume and/or fine dining environment.
• Experience with ordering and inventory control.
• Proficient computer skills.
• Knowledge of profit and loss statements, cost control, budgeting, and sanitation.

Responsibilities

• Handle Team Member and Guest opportunities and evaluate job performance.
• Set schedules and assign specific duties while ensuring proper staffing hours.
• Participate in creation of annual budgets.
• Lead unit forecasting and cost controls to meet financial goals.
• Ensure kitchens and equipment are in good working order.
• Maintain a clean, hazard-free work area in compliance with Health, OSHA, and Station Casinos guidelines.

Skills

Leadership

Inventory management

Cost control

Computer skills

Menu planning

Sanitation

Staff training

Profit and loss

Tools

POS system

MS Office

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 pertaininghigh 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.