Steakhouse Assistant Room Chef - GVR

Station Casinos; Las Vegas (NV); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Medical insurance

Vision insurance

401(k)

Pension plan

Job summary

A leading entertainment and hospitality company in Las Vegas is seeking a Mid-Senior level manager with extensive food and beverage and culinary experience. The successful candidate will be responsible for creating annual budgets, managing forecasting, and ensuring strict adherence to quality and safety standards. The role requires strong leadership, effective communication, and comprehensive food knowledge, including P&L responsibilities and kitchen operations. Benefits include medical insurance, vision insurance, a 401(k), and a pension plan.

Qualifications

• Food and Beverage/Culinary experience in high volume and fine dining environments with P&L responsibilities preferred.
• Ability to work in diverse kitchen environments including butchering, baking, and fine dining.
• Comprehensive food knowledge including budgeting and cost control.

Responsibilities

• Create annual budgets, managing forecasting and cost controls.
• Oversee departments ensuring adherence to quality and safety standards.
• Support initiatives given by the Food & Beverage Director.

Skills

Leadership skills

Effective communication

Sound judgment

Job description

Responsible in the creation of annual budgets managing and leading the unit in all forecasting, and cost controls to meet or exceed units operating financial potentials and goals. Oversee departments to ensure requisitioning production, fabrication and quality is in strict adherence to Stations specifications and guidelines. Ensure that all kitchens and equipment are in good working order to provide a clean and hazard free work area that complies with Department of Health, OSHA, and Station Casinos' guidelines.

Qualifications

• Food and Beverage/Culinary experience in related fields/varied high volume and fine dining environment with P&L responsibilities preferred.
• Must possess and demonstrate strong leadership skills.
• Ability to communicate effectively in both written and verbal form.
• Must demonstrate sound judgment in decision making.
• Comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation.
• Must have the ability to work in any kitchen environment pertaining to a 3 meal high volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food.
• Directly support and enforce all initiatives given by the Food & Beverage Director.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Other

Industries

• Gambling Facilities and Casinos

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Benefits

• Medical insurance
• Vision insurance
• 401(k)
• Pension plan