Executive Chef - GVR

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 Stations 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. Work closely with Management Team to ensure that all products comply with Station Casinos' specifications and cost controls.

Qualifications:

Food and Beverage/Culinary experience in related fields/varied high volume and fine dining 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 & sanitation.

Must have the ability to work in any kitchen environment, high volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food. Directly supporting and enforcing all initiatives given by the Food & Beverage Director.