Catering Sous Chef - GVR

Station Casinos; Henderson (NV); On-site; USD 75,000 - 95,000; Full time

Job summary

Station Casinos in Henderson, NV seeks an experienced kitchen operations leader to set schedules and duties while maintaining team member hours for proper staffing. You will participate in annual budgeting and lead forecasting and cost controls to meet financial goals.

Responsibilities include evaluating team performance, handling team member or guest opportunities, and ensuring kitchens and equipment are in good order with a clean, hazard-free environment compliant with health and OSHA

Qualifications

• Minimum 2 years in varied high volume and/or fine dining environment.
• Experience with ordering and inventory control.
• Proficient computer skills and ability to work in a fast pace environment.
• Strong leadership, communication, budgeting and sanitation knowledge.

Responsibilities

• Set schedules and specific job duties while maintaining team members hours for proper staffing.
• Participate in creation of annual budgets and manage unit forecasting and cost controls.
• Handle team member or guest opportunities and evaluate performance.
• Ensure kitchens and equipment are in good order and maintain a clean, hazard-free area in compliance with health and OSHA guidelines.

Skills

Leadership

Cost control

Budgeting

Inventory control

Communication skills

Food knowledge

Tools

Computer skills

Job description

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. Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee job performance for Team Members. 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.