Kitchen Manager - Category 10 Las Vegas

Job Summary

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.

About the Role

You'll lead a team to balance speed, quality, and service to deliver exceptional guest experiences. You'll leverage your culinary expertise, business acumen, and commitment to teamwork to manage the kitchen staff, delegate responsibilities, set deadlines, and maintain accountability. You'll foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance.

Responsibilities

• Lead the execution of menu recipes as defined by company standards and culinary leadership.
• 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.
• Participate and respond to the annual company audits.
• Take the lead in absence of Executive Chef and venue leadership.
• Perform other duties as assigned.

Requirements

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

Qualifications

• 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.

Skills and Abilities

• Knowledge of federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Ability to communicate and uphold all corporate standards, guidelines, policies, and procedures in accordance with local, state and federal laws and regulations.
• Personal integrity by abiding by and supporting the values and principles of the company.
• Follow and support brand SOPs.
• Participation and response to the annual company audits.

Benefits

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 climb, sit, kneel, bend, step up/down and reach 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.