Oyster Bar Sous Chef - Red Rock

Durango Casino & Resort; Las Vegas (NV); On-site; USD 70,000 - 95,000; Full time

Job summary

Durango Casino & Resort in Las Vegas seeks an experienced Sous Chef or Chef Manager to lead kitchen operations, review performance, and set staff schedules to meet staffing needs. You will manage annual budgets, forecast costs, and drive cost controls to maximize profitability while ensuring all equipment is maintained and all health and safety guidelines are followed.

Candidates should have strong leadership, organization, and communication skills, with hands-on expertise across high-volume

Qualifications

• Minimum 1-2 years in Sous Chef or Chef Management.
• Experience with ordering and inventory control.
• Proficient computer skills.
• Ability to work in a fast-paced environment.
• Excellent organization and communication skills.
• Knowledge of P&L, cost control, budgeting and sanitation.

Responsibilities

• Evaluate and oversee job performance for Team Members.
• Set schedules and assign specific duties to ensure proper staffing.
• Manage budgeting, forecasting and cost controls to meet financial goals.
• Maintain kitchen equipment and ensure health and safety compliance.
• Lead kitchen operations to support high-volume production.
• Ensure compliance with Health, OSHA and company guidelines.

Skills

Sous Chef Experience

Inventory Control

Computer Skills

Fast-paced Environment

Organization & Communication

Food Knowledge & Sanitation

Leadership Skills

Job 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 pertaininghigh 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.