Steakhouse Room Chef - GVR

Durango Casino & Resort; Henderson (NV); On-site; USD 90,000 - 150,000; Full time

Job summary

Durango Casino & Resort in Henderson, NV seeks an experienced Food & Beverage leader responsible for annual budgets, forecasting, and cost controls to maximize operating financial potential. You will oversee kitchens and departments, ensure health, safety, and quality standards, and align operations with the directives of the Executive Chef and F&B Director.

Strong P&L, budgeting, inventory control, and menu planning experience are required to drive performance across high-volume production

Qualifications

• Food and Beverage and Culinary experience in high-volume environments with P&L responsibilities.
• Proven leadership, communication, and sound judgment.
• Knowledge of budgeting, cost control, menu planning, and sanitation.
• Ability to work across various kitchen stations and adhere to health and safety guidelines.

Responsibilities

• Lead annual budgets and forecasts to meet financial goals.
• Oversee requisitioning, production, fabrication, and quality per Stations specs.
• Ensure kitchens and equipment are clean, hazard-free, and compliant with health and OSHA guidelines.
• Direct scheduling, payroll, ordering and inventories per Executive Chef and F&B Director initiatives.

Skills

Leadership

Communication

Decision Making

Budgeting

Cost Control

Inventory Control

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 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, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control& 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.Adhere to Station Casinos guidelines for scheduling, payroll, ordering and inventories.Directly supporting and enforcing all initiatives given by theExecutive Chef andFood & Beverage Director.