Sous Chef – High-Volume Bar Kitchen Leader & Budgeting

Station Casinos; Las Vegas (NV); On-site; USD 65,000 - 90,000; Full time

Job summary

Station Casinos seeks a high-performing Sous Chef or Chef Manager to lead kitchen operations in Las Vegas. You’ll evaluate team performance, set schedules and duties, and manage staffing hours to ensure proper coverage. The role includes budgeting input and leading forecasting and cost controls.

Maintain sanitary, efficient kitchen environments in line with health and OSHA guidelines, while demonstrating strong leadership and hands-on culinary skills across high-volume stations.

Qualifications

• One to two years minimum Sous Chef or Chef Management experience required.
• 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, menu planning, training, inventory control and sanitation.
• Hands-on in high-volume kitchen with multiple stations and techniques.
• Flexible schedule.
• Strong leadership skills.

Responsibilities

• Handle opportunities for Team Members and Guests, evaluating performance.
• Set schedules and duties while maintaining Team Members hours for staffing.
• Participate in creation of annual budgets.
• Lead unit forecasting and cost controls to meet financial goals.
• Ensure kitchens and equipment are in good working order.
• Maintain a clean, hazard-free area compliant with health and safety guidelines.

Skills

Leadership

Organization

Communication

Computer skills

Fast-paced environment

Tools

Inventory management system

Job description

Station Casinos seeks a high-performing Sous Chef or Chef Manager to lead kitchen operations in Las Vegas. You’ll evaluate team performance, set schedules and duties, and manage staffing hours to ensure proper coverage. The role includes budgeting input and leading forecasting and cost controls.

Maintain sanitary, efficient kitchen environments in line with health and OSHA guidelines, while demonstrating strong leadership and hands-on culinary skills across high-volume stations.