Team Dining Sous Chef - GVR

Overview

• Handle 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.
• Directs food preparation and collaborates with Room Chef.
• 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.
• Offer suggestions and creative ideas that can improve the kitchens' performance.
• 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.

• Minimum 2 years in varied high volume and/or fine dining environment
• 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