Catering Sous Chef - GVR

Station Casinos; Henderson (NV); On-site; USD 70,000 - 95,000; Full time

Job summary

Station Casinos in Henderson, NV seeks an experienced kitchen leader to set schedules, manage staffing, and drive budgets for high-volume operations. You will forecast costs, supervise Team Members, and ensure health, safety, and sanitation standards across the unit.

You will oversee equipment maintenance and cost controls while enforcing Station Casinos' guidelines. The role requires strong leadership, organization, and hands-on kitchen experience in busy environments.

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.

Responsibilities

• Set schedules and specific job duties, while maintaining Team Members hours for proper staffing.
• Participate in the creation of annual budgets and lead unit in forecasting and cost controls.
• Handle Team Member or Guest opportunities and evaluate performance.
• Ensure kitchens and equipment are well-maintained and compliant with health and safety guidelines.

Skills

Ordering and inventory control

Proficient computer skills

Fast-paced environment

Organization and communication

Food knowledge and budgeting

Cost control

Budgeting

Training

Sanitation

Leadership

Hands-on kitchen production

Flexible schedule

Job description

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.

Job Description

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 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.