Sous Chef Room Service - Red Rock

Station Casinos; Las Vegas (NV); On-site; USD 65,000 - 85,000; Full time

Job summary

Station Casinos in Las Vegas is seeking a Kitchen Manager to oversee team performance, schedules, and daily operations. You will manage budgets, forecast costs, and lead a high-volume kitchen to deliver consistent quality while maintaining safety standards.

The role requires hands-on leadership, strong communication, and a proven ability to optimize labor and inventory in a fast-paced environment. Excellent organizational skills are 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.
• Strong leadership and organizational skills.
• Knowledge of food cost, budgeting and sanitation practices.

Responsibilities

• Handle team member and guest opportunities and evaluate performance.
• Set schedules and duties, manage staffing hours.
• Participate in annual budget creation and forecast costs.
• Ensure kitchens and equipment are well maintained and compliant with health guidelines.

Skills

Leadership

Budgeting

Inventory control

Scheduling

Team leadership

Communication

Sanitation

Job description

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.

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.