Catering Sous Chef - GVR

Provide Respectful Responses To Roast Queries

Set schedules and specific job duties, while maintaining team members hours for proper staffing. Responsible for participating in the creation of annual budgets. Manage and lead the unit in all forecasting and cost controls to meet or exceed units operating financial potentials and goals. Responsible for handling any team member or guest opportunities. Evaluate and oversee job performance for team members. Ensure that kitchens and equipment are in good working order, and ensure a clean and hazard free work area that complies with the Department of Health, OSHA and Station Casinos' guidelines.

Minimum two years in varied high volume and/or fine dining environment. Must have previous experience with ordering and inventory control. Must have proficient computer skills. The ability to work in a fast pace 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. Must possess the 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. Must be able to handle a flexible schedule. Must possess and demonstrate strong leadership skills.