Assistant Executive Chef - Sunset

Station Casinos•Henderson, NV

5d•Onsite

About The Position

Responsible for the creation of annual budgets, managing and leading the unit in all forecasting and cost controls to meet or exceed units operating financial potentials and goals. Oversee departments to ensure requisitioning, production, fabrication, and quality are in strict adherence to Stations specifications and guidelines. Ensure that all kitchens and equipment are in good working order to provide a clean and hazard-free work area that complies with Department of Health, OSHA, and Station Casinos' guidelines. Responsible for handling any Team Member and/or Guest opportunities. Evaluate and oversee job performance of Team Members. Display and encourage teamwork in the department. Ensure that all Team Members are knowledgeable and adhere to all policies and procedures as set forth by the Director of Food and Beverage. Conduct group and individual training regarding policies and procedures on an ongoing basis. Ensure that all managers hold daily Team Member huddles and maintain open communication with the Team Members. Work closely with the Management team to ensure all products comply with Station Casinos’ specifications and cost controls.

Requirements

Strong leadership skills.
Effective communication abilities.
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 high volume production, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling, and cold food.
Adherence to Station Casinos’ guidelines for scheduling, payroll, ordering, and inventories.

Nice To Haves

Food and Beverage and Culinary experience in related fields in a varied high-volume environment with P&L responsibilities.

Responsibilities

Create annual budgets, manage forecasting, and implement cost controls.
Oversee departments for requisitioning, production, fabrication, and quality adherence.
Ensure kitchens and equipment are in good working order, maintaining a clean and hazard-free work area compliant with health and safety regulations.
Handle Team Member and Guest opportunities.
Evaluate and oversee job performance of Team Members.
Display and encourage teamwork.
Ensure Team Members are knowledgeable and adhere to all policies and procedures.
Conduct ongoing training regarding policies and procedures.
Ensure managers hold daily Team Member huddles and maintain open communication.
Collaborate with the Management team to ensure product compliance with specifications and cost controls.
Support and enforce initiatives from the Executive Chef and Food & Beverage Director.