Catering Sous Chef - GVR

Durango Casino & Resort • Henderson, NV

1d • Onsite

About The Position

The Catering Sous Chef is responsible for setting schedules and specific job duties, while maintaining Team Members hours for proper staffing. This role participates in the creation of annual budgets and manages and leads the unit in all forecasting and cost controls to meet or exceed units operating financial potentials and goals. The Sous Chef is also responsible for handling Team Member or Guest opportunities, evaluating and overseeing job performance for Team Members, and ensuring that kitchens and equipment are in good working order. Additionally, they must ensure a clean and hazard-free work area that complies with the Department of Health, OSHA, and Station Casinos' guidelines.

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, which includes basic knowledge of profit loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation.
• 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.
• Ability to work a flexible schedule.
• Strong leadership skills.

Responsibilities

• Set schedules and specific job duties for Team Members.
• Maintain Team Members hours for proper staffing.
• Participate in the creation of annual budgets.
• Manage and lead the unit in all forecasting and cost controls.
• Handle Team Member or Guest opportunities.
• Evaluate and oversee job performance for Team Members.
• Ensure kitchens and equipment are in good working order.
• Ensure a clean and hazard-free work area that complies with the Department of Health, OSHA and Station Casinos' guidelines.
• Hands-on work in any kitchen environment pertaining high volume production in butchering, baking soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed