Blue Ribbon Sushi - Assistant Room Chef - GVR

Overview Responsible for creating annual budgets and leading the unit in forecasting and cost controls to meet or exceed operating financial potentials and goals. Oversees departments to ensure requisitioning, production, fabrication, and quality adhere to Station specifications. Maintains kitchens and equipment in optimal condition to provide a clean, hazard‑free work area that complies with Department of Health, OSHA, and Station Casinos guidelines. Responsibilities Develop and manage annual budgets, forecast P&L, and control costs to meet or exceed operating financial goals. Lead the unit in all forecasting and cost‑control initiatives. Oversee department operations, ensuring requisitioning, production, fabrication, and quality adhere to Station specifications and guidelines. Maintain kitchen and equipment in optimal condition to provide a clean, hazard‑free work area complying with Department of Health, OSHA, and Station Casinos guidelines. Qualifications Food and beverage culinary experience in high‑volume and fine dining environments with P&L responsibilities. Strong leadership skills and the ability to communicate effectively both verbally and in writing. Sound judgment in decision making. Comprehensive food knowledge, including profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation. Experience or ability to work in any kitchen environment for a 3‑meal high‑volume production in fine dining (butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling, and cold food). Ability to directly support and enforce all initiatives given by the Food & Beverage Director. #J-18808-Ljbffr Station Casinos