Team Dining Room Sous Chef - GVR

Station Casinos LLC.; Henderson (NV); On-site; USD 60,000 - 95,000; Full time

Job summary

Durango Casino & Resort in Henderson, NV seeks an experienced kitchen leader to oversee team performance, schedule planning, and operational duties in a high-volume or fine dining setting.

You will participate in annual budgets, manage forecasts and costs to meet financial goals, ensure health and safety standards, and lead all kitchen stations with hands-on cooking capabilities.

Qualifications

• Minimum 2 years in high-volume or fine-dining kitchen.
• Experience with ordering and inventory control.
• Proficient computer skills.
• Ability to work in a fast-paced environment.
• Excellent organization and communication skills.
• Knowledge of P&L, cost control, budgeting and menu planning.
• Hands-on in multiple kitchen stations with high-volume production.
• Flexible schedule and strong leadership skills.

Responsibilities

• Evaluate and oversee job performance for Team Members.
• Set schedules and duties while maintaining staffing levels.
• Participate in the creation of annual budgets and cost controls.
• Ensure kitchens and equipment are clean and hazard-free, complying with health and OSHA guidelines.
• Lead the unit in forecasting and financial potentials to meet goals.

Skills

Leadership

Communication

Organization

Inventory control

Budgeting

Menu planning

P&L knowledge

Computer skills

Kitchen operations

Staff scheduling

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.