Executive Sous Chef: High-Volume, Budget-Savvy Leader

Station Casinos; Las Vegas (NV); On-site; USD 110,000 - 190,000; Full time

Job summary

Station Casinos in Las Vegas seeks an experienced Food & Beverage leader to own budgeting, forecasting, and cost controls across a high-volume operation. You will coordinate kitchen teams to meet Station specifications while maintaining safety and sanitation standards.

You will drive daily team member huddles, training, and cross-functional collaboration with the Executive Chef and F&B Director to implement strategic initiatives and optimize profitability.

Qualifications

• Experience in Food & Beverage with P&L responsibilities in a high‑volume environment.
• Proven leadership skills and ability to communicate effectively.
• Strong budgeting, cost control, and menu planning knowledge.
• Experience in training, inventory control, and sanitation.
• Ability to supervise multiple kitchens and manage schedules and payroll.

Responsibilities

• Create annual budgets and oversee forecasting and cost controls.
• Direct units to maintain compliance with Stations' specifications.
• Ensure kitchens and equipment are clean and hazard-free, compliant with DOH/OSHA.
• Lead daily team member huddles and training; drive open communication.
• Work with the Executive Chef and F&B Director to implement initiatives.

Skills

Leadership

Communication

Budgeting

Cost control

P&L responsibility

Training & development

Inventory control

Sanitation

Job description

Station Casinos in Las Vegas seeks an experienced Food & Beverage leader to own budgeting, forecasting, and cost controls across a high-volume operation. You will coordinate kitchen teams to meet Station specifications while maintaining safety and sanitation standards.

You will drive daily team member huddles, training, and cross-functional collaboration with the Executive Chef and F&B Director to implement strategic initiatives and optimize profitability.