Oyster Bar Sous Chef - Red Rock

Responsibilities

• 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

• One to Two years minimum Sous Chef or Chef Management experience required.
• 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.