Oyster Bar Sous Chef: Lead Kitchen, Budget & High-Volume

Station Casinos; Las Vegas (NV); On-site; USD 60,000 - 80,000; Full time

Job summary

Station Casinos in Las Vegas seeks an experienced Sous Chef or Chef Manager to lead kitchen operations and drive performance. You will schedule, assign duties, and oversee staffing levels while contributing to annual budgeting and cost control plans.

You will ensure equipment and kitchens meet health and safety guidelines, and lead teams across high-volume stations with hands-on involvement in cooking, training, and sanitation.

Qualifications

• One to Two years minimum Sous Chef or Chef Management experience.
• Experience with ordering and inventory control.
• Proficient computer skills.
• Ability to work in a fast pace environment.
• Excellent organization and communication skills.
• Comprehensive food knowledge including P&L, cost control, budgeting, menu planning, training, inventory control and sanitation.
• Ability to work hands-on in high-volume kitchen environments with multiple stations.
• Flexible schedule and strong leadership abilities.

Responsibilities

• Handle Team Member and Guest opportunities; oversee performance.
• Set schedules and duties; manage staffing hours.
• Participate in annual budgeting; forecast and control costs.
• Ensure kitchens and equipment are in good working order and compliant with health and safety guidelines.

Skills

Sous Chef Experience

Chef Management

Computer Skills

Fast-paced Environment

Organization & Communication

Food Knowledge

Job description

Station Casinos in Las Vegas seeks an experienced Sous Chef or Chef Manager to lead kitchen operations and drive performance. You will schedule, assign duties, and oversee staffing levels while contributing to annual budgeting and cost control plans.

You will ensure equipment and kitchens meet health and safety guidelines, and lead teams across high-volume stations with hands-on involvement in cooking, training, and sanitation.