Oyster Bar Sous Chef - Red Rock

Station Casinos LLC.; Las Vegas (NV); Hybrid; USD 65,000 - 95,000; Full time

Job summary

Station Casinos LLC is seeking a Sous Chef/Chef Management with 1–2 years of experience to oversee kitchen operations in a high-volume environment. You will manage schedules, oversee team performance, and ensure cost controls align with budgeting goals.

Responsibilities include ordering and inventory management, menu planning, training, sanitation, and maintaining a safe, compliant kitchen in accordance with health and OSHA guidelines. Flexibility in scheduling is required.

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.

Responsibilities

• 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.
• Manage and lead the unit in all forecasting and cost controls to meet or exceed units operating financial potentials and goals.
• Ensure kitchens and equipment are in good working order, and ensure a clean and hazard free work area that complies with Health, OSHA and Station Casinos' guidelines.

Skills

Leadership skills

Organizational skills

Communication skills

Computer skills

Food knowledge

Tools

Inventory control

Ordering

Budgeting

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.