Oyster Bar Sous Chef - Red Rock

Station Casinos; Las Vegas (NV); On-site; USD 65,000 - 90,000; Full time

Job summary

Station Casinos seeks a high-performing Sous Chef or Chef Manager to lead kitchen operations in Las Vegas. You’ll evaluate team performance, set schedules and duties, and manage staffing hours to ensure proper coverage. The role includes budgeting input and leading forecasting and cost controls.

Maintain sanitary, efficient kitchen environments in line with health and OSHA guidelines, while demonstrating strong leadership and hands-on culinary skills across high-volume stations.

Qualifications

• One to two years minimum Sous Chef or Chef Management experience required.
• Experience with ordering and inventory control.
• Proficient computer skills.
• Ability to work in a fast paced environment.
• Excellent organization and communication skills.
• Knowledge of profit loss, cost control, budgeting, menu planning, training, inventory control and sanitation.
• Hands-on in high-volume kitchen with multiple stations and techniques.
• Flexible schedule.
• Strong leadership skills.

Responsibilities

• Handle opportunities for Team Members and Guests, evaluating performance.
• Set schedules and duties while maintaining Team Members hours for staffing.
• Participate in 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 area compliant with health and safety guidelines.

Skills

Leadership

Organization

Communication

Computer skills

Fast-paced environment

Tools

Inventory management system

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.