Sous Chef - Boulder

Durango Casino & Resort; Las Vegas (NV); On-site; USD 55,000 - 75,000; Full time

Job summary

Durango Casino & Resort in Las Vegas, NV seeks an experienced kitchen leader to oversee team performance, scheduling, budgeting, and cost controls, ensuring a safe, compliant kitchen operation.

The role requires hands-on management in high-volume environments, strong leadership and organizational skills, and the ability to adapt to a fast-paced setting. A commitment to sanitation and staff development is essential.

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.
• Knowledge of profit & loss, cost control, budgeting, training, inventory control and sanitation.
• Hands-on kitchen experience in high-volume production across multiple stations.
• Flexible schedule and strong leadership skills.

Responsibilities

• Oversee team performance and assign job duties while maintaining staffing levels.
• Set schedules and supervise daily operations.
• Participate in annual budgeting and cost-control forecasting.
• Ensure kitchens and equipment are in good working order.
• Maintain a clean, hazard-free work area compliant with Health, OSHA and company guidelines.

Skills

High volume dining

Inventory control

Computer skills

Fast-paced environment

Organization & communication

P&L, budgeting, cost control

Leadership

Kitchen operations

Flexible schedule

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:

• Minimum 2 years in varied high volume and/or fine dining environment.
• 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.