Room Chef - Team Dining Room - Red Rock

North Las Vegas, NV, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development programs

Bonuses

Job Description

Station Casinos is a leading company in the hospitality and entertainment industry, widely recognized for its commitment to excellence in service and quality. Known for managing multiple casino resorts, the company provides an exciting and dynamic work environment where growth and career advancement are encouraged. Station Casinos emphasizes operational efficiency, guest satisfaction, and adherence to the highest safety and quality standards, making it a preferred employer in its sector. The company is dedicated to fostering a culture of inclusion, innovation, and teamwork, creating a vibrant workplace for its employees. Known for its robust financial performance, Station Casinos invests strategically in staff training and the latest operational technologies to maintain industry leadership and deliver exceptional experiences to its guests.

We are currently seeking an experienced and highly motivated professional to take on a critical leadership role within our food and beverage operations. This position requires managing all aspects of financial forecasting and budget creation for the unit, ensuring that operational goals are not only met but exceeded. The successful candidate will lead multiple departments in all facets of requisitioning, production, fabrication, and quality control to guarantee strict compliance with Station Casinos’ specifications and guidelines. Maintaining cleanliness and safety in the kitchen environment is paramount, with responsibilities ensuring all equipment is kept in excellent working condition to provide a hazard-free workplace. This includes strict adherence to Department of Health regulations, OSHA standards, and company policies. The role demands a comprehensive understanding of cost control, profit and loss management, and inventory oversight.

In this leadership position, you will be instrumental in upholding the high standards of our kitchens, overseeing food preparation processes such as butchering, baking, soups, stock and sauce preparation, roasting, sautéing, boiling, and cold food assembly. Your ability to lead and mentor kitchen teams, while supporting directives from the Executive Chef and Food & Beverage Director, is crucial. Effective communication, sound judgment in decision-making, and strong leadership skills are essential to drive operational success and maintain compliance across all levels. This role offers a significant opportunity to influence food and beverage operations in a multi-unit environment, working within a high-volume production atmosphere where precision, safety, and quality cannot be compromised. Your efforts will directly contribute to the financial success and guest satisfaction of Station Casinos, reaffirming its reputation as a premier destination for quality dining experiences.

Job Requirements

relevant experience in food and beverage and culinary fields
ability to manage budgets and forecasts
leadership and communication skills
proficiency in cost control and inventory management
knowledge of health and safety regulations
capacity to work in high volume kitchen environments
commitment to company guidelines and standards

Job Qualifications

food and beverage experience in high volume environment
culinary experience preferred
leadership skills
effective communication skills
sound judgment in decision making
comprehensive food knowledge including profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation
ability to work in various kitchen environments including butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling, and cold food
adherence to scheduling, payroll, ordering, and inventories guidelines
supportive of executive initiatives

Job Duties

create annual budgets
manage and lead unit forecasting and cost controls
oversee requisitioning, production, fabrication, and quality control
ensure compliance with Stations specifications and guidelines
maintain kitchen equipment in good working order
provide a clean and hazard-free work area
comply with Department of Health, OSHA, and Station Casinos guidelines
support and enforce initiatives from Executive Chef and Food & Beverage Director