Lead Sous Chef — High-Volume & Fine Dining

Station Casinos; Las Vegas (NV); On-site; USD 60,000 - 90,000; Full time

Job summary

Station Casinos in Las Vegas is seeking a seasoned kitchen operations leader to manage Team Members and guest services. You will set schedules, oversee performance, and lead budgeting, forecasting, and cost controls to optimize unit financials.

Ensure cleanliness and compliance with health and safety standards and health department guidelines. The role requires strong leadership in a high-volume or fine dining setting, with proven expertise in inventory control, menu planning, and training of

Qualifications

• Must have strong leadership and team management abilities.
• Proven budgeting and cost-control experience in a high-volume kitchen.
• Solid knowledge of culinary operations and menu planning.
• Experience with inventory control and ordering processes.
• Ability to schedule staff and manage workload in a fast-paced environment.
• Excellent communication and organizational skills.
• Competent with computer systems commonly used in kitchens.
• Willingness to train staff and ensure compliance with safety standards.

Responsibilities

• Set schedules and specific job duties for Team Members.
• Evaluate and oversee job performance of Team Members.
• Lead annual budgeting and unit forecasting for financial targets.
• Manage cost controls to meet or exceed operating potentials.
• Ensure kitchens and equipment are maintained and compliant with health and safety guidelines.

Skills

Leadership

People management

Budgeting

Cost control

Food knowledge

Inventory control

Scheduling

Communication

Computer skills

Training

Job description

Station Casinos in Las Vegas is seeking a seasoned kitchen operations leader to manage Team Members and guest services. You will set schedules, oversee performance, and lead budgeting, forecasting, and cost controls to optimize unit financials.

Ensure cleanliness and compliance with health and safety standards and health department guidelines. The role requires strong leadership in a high-volume or fine dining setting, with proven expertise in inventory control, menu planning, and training of