Sous Chef - Boulder

Station Casinos LLC.; Las Vegas (NV); On-site; USD 60,000 - 90,000; Full time

Job summary

Station Casinos in Las Vegas is seeking a seasoned kitchen operations leader to manage Team Members and guest services. You will set schedules, oversee performance, and lead budgeting, forecasting, and cost controls to optimize unit financials.

Ensure cleanliness and compliance with health and safety standards and health department guidelines. The role requires strong leadership in a high-volume or fine dining setting, with proven expertise in inventory control, menu planning, and training of

Qualifications

• Must have strong leadership and team management abilities.
• Proven budgeting and cost-control experience in a high-volume kitchen.
• Solid knowledge of culinary operations and menu planning.
• Experience with inventory control and ordering processes.
• Ability to schedule staff and manage workload in a fast-paced environment.
• Excellent communication and organizational skills.
• Competent with computer systems commonly used in kitchens.
• Willingness to train staff and ensure compliance with safety standards.

Responsibilities

• Set schedules and specific job duties for Team Members.
• Evaluate and oversee job performance of Team Members.
• Lead annual budgeting and unit forecasting for financial targets.
• Manage cost controls to meet or exceed operating potentials.
• Ensure kitchens and equipment are maintained and compliant with health and safety guidelines.

Skills

Leadership

People management

Budgeting

Cost control

Food knowledge

Inventory control

Scheduling

Communication

Computer skills

Training

Job description

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 pertaining high 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.