Executive Kitchen Manager: Continental & Latin Cuisine

Gold-Ranch-Casino-; Reno Junction (CA); On-site; USD 70,000 - 120,000; Full time

Job summary

Gold Ranch Casino is seeking a Kitchen Manager / Executive Chef to plan, direct, and oversee daily restaurant and back-of-house operations. You will lead a team, develop menus, manage inventory, and ensure compliance with health codes, with a focus on Continental and Latin cuisine.

The role requires 2–3 years in BOH leadership, prior high-volume experience, and the ability to train staff. Weekend/holiday availability is expected in this casino environment.

Qualifications

• Minimum 2–3 years in culinary leadership roles (BOH)
• Experience supervising a high-volume kitchen and staff
• Knowledge of Continent al and Latin cuisines is preferred
• Experience in inventory control and ordering
• Bilingual in English and Spanish is a plus

Responsibilities

• Plan, direct, and supervise daily kitchen operations for Line Cooks, Lead C cooks, Sous Chefs, and prep staff
• Interview and hire kitchen staff to maintain proper staffing levels
• Conduct performance reviews and disciplinary actions as needed
• Create employee schedules and assist with payroll
• Maintain confidentiality of company operations and wages
• Lead recipe development and daily specials for promotions/events
• Ensure proper training on new recipes and standard menu items
• Maintain consistency, freshness, portion control, and appealing presentation
• Minimize food spoilage through proper rotation and storage
• Supervise sanitation and organization of kitchen and storage areas

Skills

Kitchen leadership

Menu development

Inventory management

Staff scheduling

Training and coaching

Bilingual English/Spanish

Education

High School Diploma

Hospitality/Restaurant management degree (a plus)

Tools

MS Office

Excel

Job description

Gold Ranch Casino is seeking a Kitchen Manager / Executive Chef to plan, direct, and oversee daily restaurant and back-of-house operations. You will lead a team, develop menus, manage inventory, and ensure compliance with health codes, with a focus on Continental and Latin cuisine.

The role requires 2–3 years in BOH leadership, prior high-volume experience, and the ability to train staff. Weekend/holiday availability is expected in this casino environment.