Cafe Sous Chef - Palace

Durango Casino & Resort; Las Vegas (NV); On-site; USD 65,000 - 90,000; Full time

Job summary

Durango Casino & Resort in Las Vegas is seeking an experienced Kitchen Manager to lead high-volume and fine dining operations. You will oversee team performance, set schedules and duties, and participate in annual budgeting.

You’ll forecast and control costs to meet financial goals, ensure all kitchens and equipment are well maintained, and maintain a clean, hazard-free work area in line with health and safety guidelines.

Qualifications

• Minimum 2 years in varied high-volume and/or fine dining environment.
• Experience with ordering and inventory control.
• Proficient computer skills.
• Ability to work in fast-paced environment; strong leadership.

Responsibilities

• Oversee opportunities for Team Members and Guests; evaluate and oversee job performance.
• Set schedules and specific job duties, ensuring proper staffing.
• Participate in annual budget creation and cost controls.
• Forecast and manage costs to meet financial goals.
• Ensure kitchens and equipment are well maintained and compliant with health/safety guidelines.

Skills

Leadership

Inventory management

Cost control

Menu planning

Budgeting

Training

Sanitation

Communication

Organization

Computer skills

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.