Catering Sous Chef - GVR

About the role

Set schedules and specific job duties while maintaining Team Member hours for proper staffing. Participate in the creation of annual budgets. Manage and lead the unit in all forecasting and cost controls to meet or exceed operating financial potentials and goals. Handle any Team Member or Guest opportunities. Evaluate and oversee job performance for Team Members.

Ensure kitchens and equipment are in good working order, and maintain a clean and hazard-free work area that complies with the Department of Health, OSHA, and Station Casinos' guidelines.

Responsibilities

• Set schedules and assign job duties for Team Members
• Participate in the creation of annual budgets
• Manage forecasting and cost controls to meet financial goals
• Address Team Member or Guest concerns and opportunities
• Evaluate and oversee Team Member job performance
• Ensure kitchens and equipment are in good working order
• Maintain a clean, hazard-free work area compliant with regulations

Requirements

• Minimum 2 years of experience in varied high-volume and/or fine dining environments
• Previous 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 understanding of profit-loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation
• Hands-on experience in high-volume kitchen production, including butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling, and cold food production
• Flexible schedule availability
• Strong leadership skills