Team Dining Room Sous Chef - GVR

Station Casinos; Henderson (NV); On-site; USD 65,000 - 90,000; Full time

Job summary

Station Casinos in Henderson, NV seeks an experienced kitchen leader to oversee daily operations in a high-volume, fine-dining setting. You will develop schedules, train Team Members, and drive budgeting, forecasting and cost-control initiatives.

The role requires hands-on kitchen management, strong organizational and communication skills, and a commitment to sanitation and safety standards in a fast-paced environment. This on-site position supports Station Casinos' culinary operations.

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.
• Strong leadership and communication skills.
• Knowledge of cost control, budgeting, and menu planning.
• Flexible schedule and hands-on kitchen leadership.

Responsibilities

• Evaluate and oversee job performance for Team Members.
• Set schedules and specific job duties while maintaining Team Members hours for proper staffing.
• Participate in creation of annual budgets.
• Lead unit in forecasting and cost controls to meet or exceed units operating financial potentials and goals.
• Ensure kitchens and equipment are in good working order, and ensure a clean and hazard-free work area that complies with health, OSHA and Station Casinos' guidelines.

Skills

Leadership

Organization

Communication

Budgeting

Forecasting

Inventory control

Cost control

Menu planning

Sanitation knowledge

Kitchen operations

Flexibility

Hands-on cookery

Proficient computer skills

Job description

Job Description

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 pertaining high 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.