Assistant Kitchen Manager

Run Hargett; Las Vegas (NV); On-site; USD 55,000 - 76,000; Full time

Job summary

HashHouse a Go Go-Linq Casino Las Vegas is seeking a Restaurant Kitchen Manager to oversee all kitchen functions, including food purchasing, prep, plate presentation, and cost control. The role requires training staff, enforcing sanitation standards, and maintaining quality and safety throughout daily operations.

Responsibilities include hiring decisions in coordination with management, scheduling labor, maintaining records, and ensuring proper equipment maintenance.

Qualifications

• 5+ years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 60 pounds.
• Be able to work in a standing position for long periods of time

Responsibilities

• Ensure all food and products are consistently prepared and served to recipes and standards.
• With Kitchen Manager, participate in hiring, evaluating and disciplining kitchen staff as needed.
• Provide orientation of rules, policies and procedures and train new kitchen employees.
• Fill in as needed to maintain guest service standards and efficient operations.
• Prepare forms, reports and schedules in an organized and timely manner.
• Keep equipment clean and in good working condition through inspections and PM programs.
• Maintain portion sizes and standard recipe cards for new menu items.
• Order products according to specs and receive deliveries per policies.
• Control food cost and waste through proper requisition and storage.
• Oversee performance appraisals with Kitchen Manager and General Manager.
• Schedule labor with management to meet activity and cost objectives.
• Administer corrective action per company policies when needed.
• Train kitchen staff in safe operation of equipment and sanitation.
• Maintain cleaning schedules for kitchen areas and storage.
• Monitor food holding and refrigeration temperatures.
• Provide safety training in first aid, CPR and lifting.

Skills

Communication

Physical stamina

Standing long

Job description

Job Details: Job Location: HashHouse a Go Go-Linq Casino Las Vegas - Las Vegas, NV 89109, Position Type: Restaurant Kitchen Manager, Job Category: Restaurant - Food Service,

Summary of Position: Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

Duties & Responsibilities:

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• With the Kitchen Manager make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports (including temperature and cooling charts) and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Maintain portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Oversee with the Kitchen Manager and assure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• With the Kitchen Manager and General Manager schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.

Qualifications:

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 60 pounds.
• Be able to work in a standing position for long periods of time