Catering Sous Chef - GVR

Durango Resort; Henderson (NV); On-site; USD 70,000 - 90,000; Full time

Job summary

Durango Resort in Henderson, NV seeks an experienced kitchen leader to set schedules and manage daily duties in a high-volume or fine dining setting. You will participate in annual budgeting, lead forecasting and cost controls, and ensure a clean, safe kitchen aligned with health and OSHA guidelines while developing team performance and guest satisfaction.

The role requires hands-on leadership, strong organizational and communication skills, and the ability to oversee inventory, menu planning,

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 a fast-paced environment.
• Excellent organization and communication skills.
• Comprehensive food knowledge including P&L, cost controls, menu planning, budgeting, training, inventory control and sanitation.
• Hands-on leadership in high-volume kitchen production (butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production).
• Flexible schedule.
• 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.
• Manage and lead the unit in all forecasting and cost controls to meet or exceed units operating financial potentials and goals.
• Handle 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 Department of Health, OSHA and Station Casinos guidelines.

Skills

Leadership skills

Budgeting

Inventory control

Proficient computer skills

Organization

Communication

Profit & loss knowledge

Leadership in kitchen

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.