Kitchen Ops Leader: Budget, P&L & Fine Dining

Station Casinos LLC.; Las Vegas (NV); On-site; USD 85,000 - 125,000; Full time

Job summary

Red Rock Resort is seeking an experienced Kitchen/F&B leader to own annual budgets, forecast, and cost controls for the unit. You will oversee requisitioning, production, and quality to meet financial goals while ensuring compliance with health, OSHA, and Station Casinos' guidelines.

Lead and mentor kitchen teams in a 3-meal high-volume, fine dining environment, coordinating with the Food & Beverage Director to enforce initiatives and maintain top operational standards across all stations.

Qualifications

• Experience in Food and Beverage with P&L responsibilities.
• Strong leadership and communication skills.
• Ability to interpret budgets and manage costs.
• Background in high-volume or fine dining kitchens.

Responsibilities

• Oversee budgeting, forecasting and cost controls for the unit.
• Ensure kitchens and equipment are in good working order and compliant with guidelines.
• Enforce health, safety and sanitation standards per regulations.

Skills

Leadership

Communication

Decision making

Financial knowledge

Job description

• Red Rock Resort

Las Vegas, NV, United States

Job Description

Description:

Responsible in the creation of annual budgets managing and leading the unit in all forecasting, and cost controls to meet or exceed units operating financial potentials and goals. Oversee departments to ensure requisitioning production, fabrication and quality is in strict adherence to Stations specifications and guidelines. Ensure that all kitchens and equipment are in good working order to provide a clean and hazard free work area that complies with Department of Health, OSHA, and Station Casinos' guidelines.

Qualifications:

Food and Beverage/Culinary experience in related fields/varied high volume and fine dining environment with P&L responsibilities preferred. Must possess and demonstrate strong leadership skills. Ability to communicate effectively in both written and verbal form. Must demonstrate sound judgment in decision making. Comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control andsanitation. Must have the ability to work in any kitchen environment pertaining to a 3 meal high volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food. Directly supportand enforceall initiatives given by the Food & Beverage Director.