Sous Chef Room Service - Red Rock

Durango Casino & Resort; Las Vegas (NV); On-site; USD 60,000 - 90,000; Full time

Job summary

Durango Casino & Resort in Las Vegas seeks an experienced kitchen operations leader to oversee Team Members and Guest opportunities, set schedules and duties, and maintain staffing to meet high-volume and fine dining demands.

You will participate in budgeting, lead forecasting and cost controls, ensure kitchens and equipment are in good order, and uphold health, OSHA and company guidelines to deliver safe, superb dining experiences.

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 cost control, budgeting, and sanitation.
• Hands-on leadership in high-volume kitchen environments.

Responsibilities

• Evaluate and oversee team member performance.
• Set schedules and assign duties while maintaining staffing levels.
• Participate in annual budgeting and lead unit forecasting.
• Manage cost controls to meet financial goals.
• Ensure kitchens and equipment are in good working order; maintain a clean, hazard-free area reflecting health, OSHA and company guidelines.

Skills

Leadership

Communication

Organizational skills

Computer literacy

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.