Team Dining Room Sous Chef - Red Rock

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

Job summary

Station Casinos is seeking a kitchen leadership professional to oversee Team Members and guests, set schedules, manage duties, and ensure cost controls align with financial goals. The role involves budgeting, inventory control, and maintaining sanitation and safety standards across high-volume kitchen operations.

The ideal candidate has 2+ years in high-volume or fine dining, strong leadership, and proficient computer skills, with the ability to adapt to a fast-paced environment while upholding

Qualifications

• Minimum 2 years in varied high-volume and/or fine dining environment.
• Experience with ordering and inventory control.
• Proficient computer skills.
• Fast-paced work environment ability.
• Strong organization and communication skills.
• Knowledge of profit and loss, cost control, menu planning, budgeting, training, inventory control, and sanitation.
• Ability to work hands-on in kitchen environments with high-volume production.
• Flexible schedule and strong leadership skills.

Responsibilities

• Set schedules and assign specific job duties; manage staffing hours.
• Evaluate and oversee job performance of Team Members.
• Participate in creation of annual budgets and forecasts.
• Lead unit in cost controls to meet or exceed financial goals.
• Maintain kitchens and equipment in good working order.
• Ensure a clean, hazard-free work area compliant with Health/OSHA and Station Casinos guidelines.

Skills

Leadership

Cost control

Inventory management

Team coordination

Budgeting

Sanitation knowledge

Computer skills

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.