Oyster Bar Lead Chef — Budgeting & High-Volume Dining

Station Casinos; Las Vegas (NV); Sur place; USD 90 000 - 120 000; Plein temps

Résumé du poste

Station Casinos seeks an experienced Food & Beverage leader responsible for creating the annual budgets and leading forecasting and cost controls across the property’s culinary operations.

You will oversee departments to ensure compliance with Station guidelines, maintain kitchen health and safety, and drive P&L performance through menu planning, inventory control and disciplined sanitation across high-volume, fine dining environments.

Qualifications

• Experience in Food and Beverage/Culinary with P&L responsibilities preferred.
• Strong leadership and effective verbal and written communication.
• Sound judgment in decision making and comprehensive food knowledge including budgeting, cost control, and menu planning.
• Experience in high-volume, fine dining environments and diverse kitchen settings.

Responsabilités

• 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.

Connaissances

Leadership

P&L responsibilities

Cost control

Budgeting

Menu planning

Inventory control

Sanitation

Communication

Decision making

Description du poste

Station Casinos seeks an experienced Food & Beverage leader responsible for creating the annual budgets and leading forecasting and cost controls across the property’s culinary operations.

You will oversee departments to ensure compliance with Station guidelines, maintain kitchen health and safety, and drive P&L performance through menu planning, inventory control and disciplined sanitation across high-volume, fine dining environments.