Room Chef (Pool) - Red Rock

Station Casinos; Las Vegas (NV); On-site; USD 75,000 - 110,000; Full time

Job summary

Station Casinos in Las Vegas is seeking a kitchen operations leader responsible for annual budgeting, forecasting, and cost controls to meet financial targets. You will oversee multiple kitchen departments, ensuring requisitioning, production, fabrication and quality align with brand standards.

Ideal candidate has F&B and culinary experience in high-volume environments with strong leadership, communication, and decision-making skills, plus deep knowledge of menu planning, inventory control, and

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.

Responsibilities

• 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.
• Directly supporting and enforcing all initiatives given by theExecutive Chef andFood & Beverage Director.

Skills

Leadership

Communication

Decision making

Budgeting

Cost control

Menu planning

Inventory control

Sanitation

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.