Room Chef (Pool) - Red Rock

Durango Casino & Resort; Las Vegas (NV); On-site; USD 90,000 - 130,000; Full time

Job summary

Durango Casino & Resort seeks a kitchen operations leader responsible for annual budgets, forecasting, and cost controls to meet financial potentials. You will oversee departments to ensure requisitioning, production, fabrication and quality comply with guidelines and maintain a hazard-free work area.

In this role, you will enforce health, OSHA, and Station Casinos guidelines while working under the Executive Chef and Food & Beverage Director.

Qualifications

• Food and Beverage and Culinary experience in high-volume environments with P&L responsibilities.
• Strong leadership skills and effective communication.
• Sound judgment in decision making.
• Comprehensive food knowledge including budgeting and cost controls.
• Ability to work in high-volume kitchen environments across multiple stations.

Responsibilities

• Responsible for annual budgets, forecasting, and cost controls to meet financial goals.
• Oversee departments to ensure requisitioning, production, fabrication, and quality meet guidelines.
• Ensure kitchens and equipment are in good working order and comply with health and OSHA guidelines.
• Directly support and enforce initiatives given by Executive Chef and F&B Director.

Skills

Leadership

Communication

Decision making

P&L management

Cost control

Budgeting

Inventory control

Sanitation

Food knowledge

Job description

Responsible in the creation of annual budgets managing and leading the unit in all forecasting, and cost controls to meet or exceed units operating financial potentials and goals. Oversee departments to ensure requisitioning production, fabrication and quality is in strict adherence to Stations specifications and guidelines. Ensure that all kitchens and equipment are in good working order to provide a clean and hazard free work area that complies with Department of Health, OSHA, and Station Casinos' guidelines.

Qualifications:

Food and Beverage and Culinary experience in related fields in a varied high volume environment with P&L responsibilities preferred. Must possess and demonstrate strong leadership skills. Ability to communicate effectively. Must demonstrate sound judgment in decision making. Comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control & sanitation. Must have the ability to work in any kitchen environment pertaining to a high volume production, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food.Adhere to Station Casinos’ guidelines for scheduling, payroll, ordering and inventories.Directly supporting and enforcing all initiatives given by theExecutive Chef andFood & Beverage Director.