Cafe Sous Chef - Palace

Station Casinos LLC.; Las Vegas, Northern (NV, KY); Hybrid; USD 65,000 - 90,000; Full time

Job summary

Station Casinos LLC. seeks a seasoned kitchen supervisor to oversee team performance and operations in a high-volume environment. You will set schedules, assign duties, and ensure proper staffing while participating in annual budgeting and cost controls.

Maintain clean, hazard-free areas compliant with Department of Health and OSHA standards, and ensure kitchens and equipment are kept in good condition to support operational excellence.

Qualifications

• Minimum 2 years in varied high volume and/or fine dining environment.

Responsibilities

• Evaluate and oversee job performance for Team Members.
• Set schedules and specific job duties, while maintaining Team Members hours for proper staffing.
• Participate in the creation of annual budgets and manage forecasting and cost controls.
• Ensure kitchens and equipment are in good working order.
• Ensure a clean and hazard free work area that complies with health, OSHA and Station Casinos guidelines.

Skills

Leadership

Team management

Budgeting

Inventory control

Scheduling

Health & safety

Computer skills

Communication

Fast pace

Food knowledge

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.