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Steakhouse Room Chef - GVR at Station Casinos
Henderson, Nevada, United States -
Full Time

Start Date

Immediate

Expiry Date

15 Jul, 26

Salary

0.0

Posted On

16 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Budgeting, Cost Control, Forecasting, Culinary Management, Menu Planning, Inventory Control, Sanitation, Leadership, Communication, Decision Making, Butchering, Baking, Food Safety, Payroll Management, Staff Scheduling

Industry

Gambling Facilities and Casinos

Description
Description:  Responsible in the creation of annual budgets managing and leading the unit in all forecasting, and cost controls to meet or exceed units operating financial potentials and goals. Oversee departments to ensure requisitioning production, fabrication and quality is in strict adherence to Stations specifications and guidelines. Ensure that all kitchens and equipment are in good working order to provide a clean and hazard free work area that complies with Department of Health, OSHA, and Station Casinos' guidelines.  Qualifications:  Food and Beverage and Culinary experience in related fields in a varied high volume environment with P&L responsibilities preferred. Must possess and demonstrate strong leadership skills. Ability to communicate effectively. Must demonstrate sound judgment in decision making. Comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control& sanitation. Must have the ability to work in any kitchen environment pertaining to a high volume production, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food. Adhere to Station Casinos guidelines for scheduling, payroll, ordering and inventories. Directly supporting and enforcing all initiatives given by the Executive Chef and Food & Beverage Director.
Responsibilities
The Room Chef is responsible for managing annual budgets, forecasting, and cost controls to meet financial goals for the steakhouse unit. They oversee kitchen operations, ensuring strict adherence to quality, safety, and sanitation standards while supporting executive leadership initiatives.