Description: Responsible in the creation of annual budgets, managing and leading the unit in all forecasting, and cost controls to meet or exceed units operating financial potentials and goals. Oversee departments to ensure requisitioning production, fabrication, and quality is in strict adherence to Station specifications and guidelines. Ensure that all kitchens and equipment are in good working order to provide a clean and hazard-free work area that complies with Department of Health, OSHA, and Station Casinos guidelines. Responsible for handling any Team Member and/or Guest opportunities.
Evaluate and oversee job performance of Team Members. Display and encourage teamwork in the department. Ensure that all Team Members are knowledgeable and adhere to all policies and procedures as set forth by the Director of Food and Beverage. Conduct group and individual training regarding policies and procedures on an ongoing basis. Ensure that all managers hold daily Team Member huddles and maintain open communication with the Team Members. Work closely with the Management team to ensure all products comply with Station Casinos specifications and cost controls.
Qualifications: • Food and Beverage and Culinary experience in related fields in a varied high volume environment with P&L responsibilities preferred. • Must possess and demonstrate strong leadership skills. • Ability to communicate effectively. • Must demonstrate sound judgment in decision making. • Comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation. • Must have the ability to work in any kitchen environment pertaining to a high volume production, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling, and cold food. • Adhere to Station Casinos guidelines for scheduling, payroll, ordering, and inventories. • Directly supporting and enforcing all initiatives given by the Executive Chef and Food & Beverage Director.