Station Casinos
Assistant Executive Chef - Red Rock
Job Description
A demanding leadership role that oversees kitchen operations and financial performance at Station Casinos’ Red Rock property.
Responsibilities
Develop and manage the annual budget, forecast, and cost controls to meet or exceed unit operating financial goals.
Oversee all departments to ensure requisitioning, production, fabrication, and quality are in strict adherence to Station Casinos specifications and guidelines.
Maintain kitchens and kitchen equipment in good working order to provide a clean, hazard‑free work area that complies with Department of Health, OSHA, and Station Casinos’ guidelines.
Handle team member and guest opportunities, evaluate performance, encourage teamwork, and conduct group and individual training on policies and procedures.
Hold daily team huddles and maintain open communication with staff; collaborate closely with the management team to ensure all products comply with specifications and cost controls.
Support high‑volume production operations, including butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling, and cold food preparations.
Qualifications
Food and Beverage and culinary experience in high‑volume environments with P&L responsibilities.
Strong leadership skills and the ability to communicate effectively.
Sound judgment and decisive decision‑making abilities.
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.
Adherence to Station Casinos guidelines for scheduling, payroll, ordering, and inventories.
Directly support and enforce initiatives given by the Executive Chef and Food & Beverage Director.
Seniority Level Director
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Gambling Facilities and Casinos
#J-18808-Ljbffr
Responsibilities
Develop and manage the annual budget, forecast, and cost controls to meet or exceed unit operating financial goals.
Oversee all departments to ensure requisitioning, production, fabrication, and quality are in strict adherence to Station Casinos specifications and guidelines.
Maintain kitchens and kitchen equipment in good working order to provide a clean, hazard‑free work area that complies with Department of Health, OSHA, and Station Casinos’ guidelines.
Handle team member and guest opportunities, evaluate performance, encourage teamwork, and conduct group and individual training on policies and procedures.
Hold daily team huddles and maintain open communication with staff; collaborate closely with the management team to ensure all products comply with specifications and cost controls.
Support high‑volume production operations, including butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling, and cold food preparations.
Qualifications
Food and Beverage and culinary experience in high‑volume environments with P&L responsibilities.
Strong leadership skills and the ability to communicate effectively.
Sound judgment and decisive decision‑making abilities.
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.
Adherence to Station Casinos guidelines for scheduling, payroll, ordering, and inventories.
Directly support and enforce initiatives given by the Executive Chef and Food & Beverage Director.
Seniority Level Director
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Gambling Facilities and Casinos
#J-18808-Ljbffr