Steakhouse Kitchen Leader: Budget, Quality & High-Volume

Station Casinos; Henderson (NV); On-site; USD 70,000 - 110,000; Full time

Job summary

Station Casinos seeks a seasoned culinary operations leader to develop budgets, forecast demand, and control costs across high-volume kitchens. You will oversee departments to ensure timely production, requisitioning and quality in line with Station specifications.

You will enforce health, safety and sanitation standards, coordinate with the Executive Chef and F&B Director, and mentor staff to maintain excellence in a fast-paced casino environment.

Qualifications

• Food and Beverage and Culinary experience in related fields in a varied high volume environment with P&L responsibilities preferred.
• Must possess and demonstrate strong leadership skills.
• Ability to communicate effectively.
• Must demonstrate sound judgment in decision making.
• Comprehensive food knowledge, including 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 high volume production, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food.
• Directly supporting and enforcing all initiatives given by the Executive Chef and Food & Beverage Director.

Responsibilities

• Responsible for the creation of annual budgets, leading forecasting and cost controls to meet financial goals.
• Oversee departments to ensure requisitioning, production, fabrication and quality meet Stations specifications.
• Ensure kitchens and equipment are in good working order, compliant with health, OSHA and Station guidelines.

Job description

Station Casinos seeks a seasoned culinary operations leader to develop budgets, forecast demand, and control costs across high-volume kitchens. You will oversee departments to ensure timely production, requisitioning and quality in line with Station specifications.

You will enforce health, safety and sanitation standards, coordinate with the Executive Chef and F&B Director, and mentor staff to maintain excellence in a fast-paced casino environment.