Tavern Executive Sous Chef - Seventy Six Taverns

Las Vegas, NV, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development programs

Employee assistance program

Job Description

Station Casinos is a prominent gaming and hospitality company that operates a diverse portfolio of casino resorts and entertainment venues primarily based in Las Vegas, Nevada. Renowned for its commitment to delivering exceptional guest experiences, Station Casinos combines luxury, exciting gaming options, and a dynamic food and beverage scene to appeal to both locals and tourists. As a company, it prides itself on fostering a culture of innovation, teamwork, and operational excellence while maintaining the highest standards of safety and compliance in all its facilities. Their establishments are known for vibrant atmospheres and high-quality service, making them a leading player in the entertainment and hospitality industry. Employment at Station Casinos offers the chance to be part of a dedicated team that values professional growth and a guest-first mentality.

The role open at Station Casinos is a critical leadership position focused on the food and beverage unit, specifically overseeing culinary operations and team management to ensure financial and service excellence. The job entails the creation and management of annual budgets, forecasting, and stringent cost controls to meet or exceed operating financial targets. As a department overseer, this role ensures production, fabrication, and quality standards strictly adhere to Station Casinos' specifications and guidelines. A key responsibility includes maintaining all kitchen equipment and facilities in top condition, ensuring cleanliness and compliance with health and safety regulations such as those mandated by the Department of Health and OSHA. The position demands active handling of team member and guest concerns, alongside evaluating and managing job performance within the unit. This includes fostering a positive teamwork environment and ensuring that all team members are well-informed and compliant with established policies and procedures promulgated by the Director of Food and Beverage. Regular training sessions—both group and individual—are conducted to keep teams updated and aligned with operational standards. Managers under this role are expected to maintain daily huddles to promote open communication channels. Collaboration with the management team is essential to ensure all food products meet the company’s quality benchmarks while adhering to cost controls. The position is ideal for individuals with a strong background in food and beverage management within high-volume environments, who are adept at balancing operational efficiency with superior guest service and financial performance. This opportunity offers the chance to lead a vibrant culinary team in a fast-paced, prestigious setting, shaping the future of dining experiences at one of Las Vegas' premier gaming and entertainment destinations.

Job Requirements

Experience in food and beverage and culinary fields
ability to lead and manage teams
strong communication skills
knowledge of budgeting and cost controls
understanding of health and safety regulations
capability to work in a high volume kitchen environment
adherence to company guidelines
willingness to conduct training and evaluate team members
ability to handle guest and team member concerns

Job Qualifications

Food and beverage and culinary experience in varied high volume environment
strong 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 any kitchen environment involving high volume production, butchering, baking, soups, stocks, sauces, roasting, sauteing, boiling and cold food
adherence to scheduling, payroll, ordering, and inventory guidelines
ability to support and enforce initiatives from executive chef and food and beverage director

Job Duties

Create annual budgets
manage and lead unit in forecasting and cost control
oversee department production, fabrication, and quality
ensure kitchens and equipment comply with health and safety regulations
handle team member and guest issues
evaluate job performance of team members
conduct group and individual training on policies and procedures
hold daily team member huddles
maintain open communication with team members
collaborate with management to ensure compliance with specifications and cost controls