Team Dining Room Sous Chef - Red Rock

About the role

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. Participate 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 maintain a clean and hazard-free work area that complies with the Department of Health, OSHA, and Station Casinos' guidelines.

Responsibilities

• Evaluate and oversee Team Member job performance
• Set schedules and assign specific job duties
• Manage Team Member hours for proper staffing
• Participate in annual budget creation
• Lead forecasting and cost controls to meet financial goals
• Maintain kitchen equipment and ensure compliance with health and safety regulations
• Work hands-on in high-volume kitchen production, including butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling, and cold food production

Requirements

• Minimum 2 years in varied high-volume and/or fine dining environment
• 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 knowledge of profit-loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation
• Strong leadership skills
• Flexible schedule availability