Oyster Bar Sous Chef - Durango

Overview

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.

Interested? Then see why this role is important to us.

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.

If you are willing to take on this responsibility, then check out what you will be doing.

• Oversee the performance and coordination of all work performed by all Team Members assigned, pass on pertinent information to Managers and Team Members, and ensure 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.
• 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. Engage and communicate with your team, elevate performance through coaching, develop your talent, and champion collaboration within your team and across the business.

What we can’t train is what’s inside of you.

Our values are essential to us, and we need them to be important to you, too. We look for managers who are naturally kind, inclusive, forward-thinking, reliable, passionate, and self-aware so they can lead by example.
Being a role model for our values is non-negotiable.

So far, so good, but just one or two more things.

• 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

So, what do you think? Is this you? Then what are you waiting for? Go ahead and fill out the application form. And if not, no problem. We still think you’re great and hope to catch up soon!

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