Oyster Bar Assistant Room Chef - Red Rock

Responsibilities

• Create annual budgets and manage/lead the unit in forecasting and cost controls to meet or exceed operating financial goals.
• Oversee departments to ensure requisitioning, production, fabrication, and quality adhere to station specifications and guidelines.
• Ensure all kitchens and equipment are in good working order to provide a clean, hazard‑free work area that complies with Department of Health, OSHA, and Station Casinos guidelines.

Qualifications

• Food and Beverage/Culinary experience in related fields, varied high‑volume and fine‑dining environments, with P&L responsibilities preferred.
• Possess and demonstrate strong leadership skills.
• Ability to communicate effectively in both written and verbal form.
• Demonstrate sound judgment in decision making.
• Comprehensive food knowledge, including profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation.
• Ability to work in any kitchen environment pertaining to a three‑meal high‑volume production in fine dining, including butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling, and cold food preparation.
• Directly support and enforce all initiatives given by the Food & Beverage Director.