Oyster Bar Sous Chef - Red Rock

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

Description:

Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee job performance for Team Members. Set schedules and specific job duties, while maintaining Team Members hours for proper staffing. Responsible for participating in the creation of annual budgets. Manage and lead the unit in all forecasting and cost controls to meet or exceed units operating financial potentials and goals. Ensure that kitchens and equipment are in good working order, and ensure a clean and hazard free work area that complies with the Department of Health, OSHA and Station Casinos' guidelines.

Qualifications:

One to Two years minimum Sous Chef or Chef Management experience required. Must have previous experience with ordering and inventory control. Must have proficient computer skills. The ability to work in a fast pace environment. Excellent organization and communication skills. Comprehensive food knowledge, which includes basic knowledge of profit loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Must possess the ability to work hands on in any kitchen environment pertaining high volume production in butchering, baking soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. Must be able to handle a flexible schedule. Must possess and demonstrate strong leadership skills.