Sous Chef Room Service - Red Rock

Station Casinos LLC.; Las Vegas (NV); Hybrid; USD 65,000 - 90,000; Full time

Job summary

Station Casinos LLC. is seeking a seasoned kitchen leader to oversee team performance and scheduling in a high-volume dining environment in Las Vegas.

The role includes budgeting participation, forecasting, and cost controls to maximize unit financial potential while ensuring safe, compliant kitchen operations. The candidate will lead in food preparation, inventory management, and sanitation, with strong emphasis on leadership, organization, and communication to drive excellence across

Qualifications

• Minimum 2 years in varied high volume and/or fine dining environment.
• Experience with ordering and inventory control.
• Proficient computer skills and ability to work in a fast-paced environment.
• Excellent organization and communication skills.
• Knowledge of profit & loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation.

Responsibilities

• Evaluate and oversee job performance for Team Members and Guests opportunities.
• Set schedules and specific job duties, while maintaining Team Members hours for proper staffing.
• Participate in creation of annual budgets.
• Manage and lead the unit in forecasting and cost controls to meet operating goals.
• Ensure kitchens and equipment are in good working order and area complies with health and safety guidelines.

Skills

Leadership

Inventory control

Budgeting

Food knowledge

Communication

Tools

Computer skills

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.