Team Dining Room Sous Chef - Red Rock

Station Casinos; Las Vegas (NV); On-site; USD 60,000 - 90,000; Full time

Job summary

Station Casinos is seeking a skilled kitchen manager to lead a high-volume dining operation. You will evaluate team performance, set schedules, and assign duties while ensuring staffing levels meet demand.

You will participate in annual budgeting, lead forecasting and cost controls to hit financial goals, and maintain safe, hygienic kitchens with compliant equipment and a hazard-free workspace.

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 basic P&L, cost control, menu planning, budgeting, training, inventory control and sanitation.
• Hands-on in kitchen environments with high-volume production (butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold production).
• Must be able to work a flexible schedule.
• Strong leadership skills.

Responsibilities

• Evaluate and oversee job performance for Team Members.
• Set schedules and assign specific job duties; maintain staffing hours.
• Participate in the creation of annual budgets.
• Lead unit forecasting and cost controls to meet financial goals.
• Ensure kitchens and equipment are in good working order.
• Maintain a clean, hazard-free work area compliant with health and safety guidelines (Health Department, OSHA, Station Casinos).

Skills

Leadership

Menu planning

Budgeting

Inventory control

Sanitation

Communication

Computer skills

Profit & loss

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.