Team Dining Room Sous Chef - Red Rock

Station Casinos LLC.; Las Vegas (NV); On-site; USD 52,000 - 76,000; Full time

Job summary

Station Casinos LLC. is seeking a kitchen supervisor to oversee team performance, set schedules, and contribute to annual budgeting and cost controls.

The role requires strong leadership and a hands-on approach to high-volume kitchen operations, including knowledge of food preparation across multiple stations, sanitation, and compliance with health and OSHA guidelines. The ideal candidate has experience in fast-paced, high-volume or fine dining settings, proficiency with inventory management,

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.
• Excellent organization and communication skills.
• Comprehensive food knowledge including P&L, cost control, menu planning, budgeting, training, inventory control and sanitation.
• Ability to work hands-on in high-volume kitchen environments (butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling, cold food production).
• Flexibility with schedule and strong leadership skills.

Responsibilities

• Handle opportunities for Team Members and Guests and evaluate performance.
• Set schedules and assign specific job duties while maintaining staffing hours.
• Participate in annual budget creation and lead forecasting and cost controls.
• Ensure kitchens and equipment are in good repair and a clean, hazard-free work area.

Skills

Leadership

Communication

Organization

Computer skills

Fast-paced environment

Food knowledge

Sanitation knowledge

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.