Culinary Team Lead: Precision Prep & Quality

Boyd Gaming; Las Vegas (NV); On-site; USD 42,000 - 62,000; Full time

Job summary

Boyd Gaming is seeking a Kitchen Supervisor to coordinate and administer all food preparation, presentation, and service procedures as directed by the Executive Chef. You will monitor quantity, ensure proper rotation, and oversee portions while maintaining safety and quality across the kitchen.

You will also manage staffing levels, delegate tasks, and enforce disciplinary actions as needed, ensuring cleanliness and compliance with health standards in both kitchen and storage areas.

Qualifications

• One (1) year of experience in the same or similar position preferred.
• Must be able to stand and walk for majority of shift.
• Must be able to lift, carry, and maneuver up to 40 pounds.
• Must have excellent communication skills.
• Must be able to obtain/maintain any necessary licenses and/or certifications.

Responsibilities

• Facilitate all food preparation, presentation, and service procedures as directed by Executive Chef.
• Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied.
• Ensure proper rotation and utilization of stored food to prevent waste.
• Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control.
• Monitors staffing levels, early out requests, and overtime.
• Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards.
• Delegate work assignments to cooks and other kitchen staff.
• Monitor employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action.
• Requisition stock according to business needs/pars.
• Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.

Skills

Communication

Team leadership

Food safety

Physical stamina

Job description

Boyd Gaming is seeking a Kitchen Supervisor to coordinate and administer all food preparation, presentation, and service procedures as directed by the Executive Chef. You will monitor quantity, ensure proper rotation, and oversee portions while maintaining safety and quality across the kitchen.

You will also manage staffing levels, delegate tasks, and enforce disciplinary actions as needed, ensuring cleanliness and compliance with health standards in both kitchen and storage areas.