Cafe Sous Chef - GVR

Job description

Description: Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee job performance for Team Members. Set schedules and specific job duties, while maintaining Team Members hours for proper staffing. Directs food preparation and collaborates with Room Chef. 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. Offers suggestions and creative ideas that can improve the kitchens' performance. 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. Qualifications: Minimum 2 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 an...