Senior Sous Chef, Kitchen Ops Leader - Budget & Cost Control

Station Casinos LLC.; Las Vegas (NV); On-site; USD 52,000 - 76,000; Full time

Job summary

Station Casinos LLC. is seeking a kitchen supervisor to oversee team performance, set schedules, and contribute to annual budgeting and cost controls.

The role requires strong leadership and a hands-on approach to high-volume kitchen operations, including knowledge of food preparation across multiple stations, sanitation, and compliance with health and OSHA guidelines. The ideal candidate has experience in fast-paced, high-volume or fine dining settings, proficiency with inventory management,

Qualifications

• Minimum 2 years in varied high-volume and/or fine dining environment.
• Experience with ordering and inventory control.
• Proficient computer skills.
• Ability to work in a fast-paced environment.
• Excellent organization and communication skills.
• Comprehensive food knowledge including P&L, cost control, menu planning, budgeting, training, inventory control and sanitation.
• Ability to work hands-on in high-volume kitchen environments (butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling, cold food production).
• Flexibility with schedule and strong leadership skills.

Responsibilities

• Handle opportunities for Team Members and Guests and evaluate performance.
• Set schedules and assign specific job duties while maintaining staffing hours.
• Participate in annual budget creation and lead forecasting and cost controls.
• Ensure kitchens and equipment are in good repair and a clean, hazard-free work area.

Skills

Leadership

Communication

Organization

Computer skills

Fast-paced environment

Food knowledge

Sanitation knowledge

Job description

Station Casinos LLC. is seeking a kitchen supervisor to oversee team performance, set schedules, and contribute to annual budgeting and cost controls.

The role requires strong leadership and a hands-on approach to high-volume kitchen operations, including knowledge of food preparation across multiple stations, sanitation, and compliance with health and OSHA guidelines. The ideal candidate has experience in fast-paced, high-volume or fine dining settings, proficiency with inventory management,