Tavern Executive Sous Chef - Seventy Six Taverns
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.
- Ability to communicate effectively.
- Sound judgment in decision making.
- Comprehensive food knowledge, including profit and loss statements, cost control, menu planning, budgeting, training, inventory control & 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.
- Directly supporting and enforcing all initiatives given by the Executive Chef and Food & Beverage Director.
Nice To Haves
- Food and Beverage and Culinary experience in related fields in a varied high volume environment with P&L responsibilities.
Responsibilities
- Creation of annual budgets, managing and leading the unit in all forecasting and cost controls.
- Oversee departments to ensure requisitioning, production, fabrication, and quality are in strict adherence to Stations specifications and guidelines.
- Ensure kitchens and equipment are in good working order, providing a clean and hazard-free work area compliant with health and safety regulations.
- Handle Team Member and/or Guest opportunities.
- Evaluate and oversee job performance of Team Members.
- Display and encourage teamwork in the department.
- Ensure Team Members are knowledgeable and adhere to all policies and procedures.
- Conduct group and individual training regarding policies and procedures.
- Ensure managers hold daily Team Member huddles and maintain open communication.
- Work closely with the Management team to ensure product compliance with specifications and cost controls.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
