Catering Sous Chef - GVR
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 the unit in all forecasting and cost controls to meet or exceed operating financial potentials and goals. The Sous Chef will handle Team Member or Guest opportunities, evaluate and oversee job performance for Team Members, and ensure kitchens and equipment are in good working order. Additionally, they must maintain a clean and hazard-free work area that complies with the Department of Health, OSHA, and Station Casinos' guidelines.
Requirements
- Minimum 2 years in a 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.
- Ability to work hands-on in any kitchen environment pertaining to 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 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.
- Maintain a clean and hazard-free work area compliant with health and safety regulations.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
