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Cafe Sous Chef - GVR at Station Casinos
Henderson, Nevada, United States -
Full Time

Start Date

Immediate

Expiry Date

06 Jul, 26

Salary

0.0

Posted On

07 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Staff Supervision, Inventory Control, Budgeting, Cost Control, Menu Planning, Food Preparation, Leadership, Communication Skills, Sanitation, Forecasting, Butchering, Baking, Sautéing, Grilling, Computer Skills

Industry

Gambling Facilities and Casinos

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. Directs food preparation and collaborates with Room Chef. 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. Offers suggestions and creative ideas that can improve the kitchens' performance. 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. 
Responsibilities
The Sous Chef is responsible for overseeing team performance, managing schedules, and ensuring efficient kitchen operations. They also collaborate with the Room Chef on food preparation, budgeting, and maintaining strict cost controls to meet financial goals.