Room Chef (Pool) - Red Rock

Station Casinos LLC.; Las Vegas (NV); On-site; USD 90,000 - 120,000; Full time

Job summary

Station Casinos LLC. seeks a senior kitchen operations leader to oversee annual budgeting, forecasting, and cost controls for its high-volume units.

The role ensures departments requisition production and fabrication adhere to Station Casinos' guidelines while maintaining a clean, hazard-free kitchen environment in compliance with health and OSHA standards. The candidate must have food and beverage experience with P&L responsibilities, strong leadership and communication skills, and the ability

Qualifications

• Experience in food and beverage with P&L responsibilities.
• Strong leadership and communication skills.
• Proficient in budgeting, cost control, and menu planning.
• Ability to manage high-volume kitchen operations.
• Knowledge of sanitation and health guidelines.

Responsibilities

• Oversee requisitioning production, fabrication and quality to meet Stations specs.
• Ensure kitchens and equipment are in good working order to provide a clean, hazard-free area.
• Adhere to health, OSHA and company guidelines.
• Direct scheduling, payroll, ordering and inventories under leadership.
• Support Executive Chef and F&B Director initiatives.

Skills

Leadership

Communication

P&L management

Budgeting

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.