Lead Sous Chef: High-Volume Kitchen & Budgeting

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

Job summary

Station Casinos is seeking a skilled kitchen manager to lead a high-volume dining operation. You will evaluate team performance, set schedules, and assign duties while ensuring staffing levels meet demand.

You will participate in annual budgeting, lead forecasting and cost controls to hit financial goals, and maintain safe, hygienic kitchens with compliant equipment and a hazard-free workspace.

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 basic P&L, cost control, menu planning, budgeting, training, inventory control and sanitation.
• Hands-on in kitchen environments with high-volume production (butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold production).
• Must be able to work a flexible schedule.
• Strong leadership skills.

Responsibilities

• Evaluate and oversee job performance for Team Members.
• Set schedules and assign specific job duties; maintain staffing hours.
• Participate in the creation of annual budgets.
• Lead unit forecasting and cost controls to meet financial goals.
• Ensure kitchens and equipment are in good working order.
• Maintain a clean, hazard-free work area compliant with health and safety guidelines (Health Department, OSHA, Station Casinos).

Skills

Leadership

Menu planning

Budgeting

Inventory control

Sanitation

Communication

Computer skills

Profit & loss

Job description

Station Casinos is seeking a skilled kitchen manager to lead a high-volume dining operation. You will evaluate team performance, set schedules, and assign duties while ensuring staffing levels meet demand.

You will participate in annual budgeting, lead forecasting and cost controls to hit financial goals, and maintain safe, hygienic kitchens with compliant equipment and a hazard-free workspace.