Position: Oyster Bar Sous Chef – Durango
About: Thanks for taking the time to learn more about the next generation of Station Casinos properties, a brand stemming from Frank Fertitta, Jr.’s inclusive spirit, forward-looking vision, and dedication to excellence. Durango exists to give locals a place to go—a destination for people to feel welcome and at home, and we need some managers to help make this a reality. This role is critical for us to succeed as an approachable, luxury destination offering best-in-class hospitality and exciting amenities for all. In addition to helping us get work done, as a manager at Station Casinos, you are expected to support, develop, and inspire the people you are responsible for because we believe in a people-first approach. Your role requires several outcomes or goals to be met. You are expected to meet the following financial, guest, and employee KPIs that are essential to our success. Responsibilities include overseeing the performance and coordination of all work performed by all Team Members assigned, passing on pertinent information to Managers and Team Members, and ensuring proper service standards are used in all internal and external Guest experiences. Evaluate and oversee job performance for Team Members. Set schedules and specific job duties, while maintaining Team Members’ hours for proper staffing as defined through established service standards. Work productively with direct supervisor and peers. As a manager you are also expected to be there for your team, enable and empower them to perform, own your operation or shift, and build caring and trusting relationships with your people. You must also engage and communicate with your team, elevate performance through coaching, develop your talent, and champion collaboration within your team and across the busin…
Requirements: Minimum five (5) years culinary experience in related fields preferred; minimum two (2) years in varied high volume and/or fine dining environment with P&L responsibilities preferred; comprehensive food knowledge, which includes basic knowledge of cost control, menu planning, training, inventory control and sanitation; ability to obtain necessary work cards
Benefits: Competitive salary, Health insurance, 401(k) plan, Paid time off, Career development opportunities
