Kitchen Manager - Category 10 Las Vegas

Kitchen Manager

As a Kitchen Manager in our iconic venues, you'll lead the execution of menu recipes as defined by company standards and culinary leadership for the restaurant, bar, banquet functions and other outlets associated with a multi-experiential live music venue, bar and restaurant. Working closely with the Executive Chef, you'll manage back-of-house staff and logistics related to the production and execution of menu items, and execute business strategies across operations, budgeting, sales, and culinary excellence. As the ideal candidate, you'll leverage your culinary expertise, business acumen, and commitment to teamwork to lead a team to balance speed, quality, and service to deliver exceptional guest experiences. Reports to Executive Chef.

Responsibilities include:

• Work hands-on to manage food production and presentation while leading culinary team to achieve exceptional standards and exceed guest experience expectations.
• Uphold menus, standard recipes, and presentations as defined by culinary leadership and company SOPs.
• Prepare items from catering menus for catering and banquet events and special artist-related requests.
• Manage kitchen staff, delegate responsibilities, set deadlines, and maintain accountability. Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance.
• Provide training on proper storage, preparation, cooking, garnishing, and presentation. Train culinary team on the maintenance, cleaning, and operation of all kitchen and service equipment, ensuring the highest levels of safety and sanitation.
• Support the implementation and execution of policies, operating procedures and training programs, directives, menus, work schedules, rules, and regulations for the staff.
• Responsible for attaining budgeted cost of goods, controllable expenses, and culinary labor costs to meet and/or exceed financial goals/objectives of the venue.
• Maintain proper purchasing and inventory levels of all food, beverage and non-food and beverage products based on fiscal business projections. Ensure systems are in place for all inventories/controls.
• Verify, approve, and submit invoices to Accounting promptly and within deadlines. Maintain procedural documentation to meet all internal accounting, audit and financial controls.
• Actively participate in meetings and trainings focusing on operational opportunities to contribute to the venue's success.
• Ensure understanding of and compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Communicate and uphold all corporate standards, guidelines, policies, and procedures in accordance with local, state and federal laws and regulations. Maintain personal integrity by abiding by and supporting the values and principles of the company. Follow and support brand SOPs. Participate and respond to the annual company audits.
• Take the lead in absence of Executive Chef and venue leadership.
• Perform other duties as assigned.

Education:

• High school diploma or equivalent required
• Degree in hospitality or culinary preferred

Experience:

• 3+ years' restaurant culinary experience required
• 2+ years' supervisory experience required
• High-volume and special event and/or catering experience required
• Experience managing operations in accordance with union and labor relations agreements preferred

Knowledge, Skills and Abilities:

• Strong interpersonal and verbal communication skills
• Demonstrated team player and self-starter
• Strong leadership and managerial skills that include the ability to coach, develop, and clearly communicate expectations
• Intermediate computer skills with Microsoft Office and familiarity with POS system functionality

Licenses / Certifications:

• Certified Food Safety Manager certification required within 90 days of hire
• Valid driver's license with satisfactory driving record required. Position may require driving company vehicles for catering and private events.

This position requires a pre-employment drug screening (4-panel: phencyclidine, cocaine, amphetamines, and opiates).

Physical Requirements:

Speak and hear to communicate and use both near and far vision. Stand and walk for extended periods, including on uneven surfaces and while carrying items. Occasionally climbs, sits, kneels, bends, steps up/down and reaches above shoulder. Occasionally lift/carry up to 50 lbs. May be required to team-lift over 50 lbs. Continually use gross motor skills with frequent use of bi-manual dexterity and fine motor skills for computer use.

Working Conditions:

Restaurant and live music environments, indoors and outdoors, with large crowds and elevated noise levels. Subject to both kitchen and guest areas and in close proximity to others.