High-Volume Kitchen Manager — Lead, Train & Optimize

Station Casinos; Las Vegas (NV); On-site; USD 55,000 - 85,000; Full time

Job summary

Station Casinos' Seventy Six Tavern in Las Vegas, NV is seeking a Kitchen Manager to oversee all back-of-house operations. You will lead kitchen staff, manage inventory and food costs, uphold safety standards, and drive a positive, high-performance team focused on delivering exceptional guest experiences.

In this role you will ensure recipe compliance, maintain quality, and collaborate with front-of-house leadership to optimize service during peak hours and events.

Qualifications

• 2+ years of kitchen leadership or management in a high-volume restaurant.
• Strong knowledge of food safety and sanitation regulations.
• Experience with inventory management, ordering, and cost control.
• Ability to lead, motivate, and develop team members.
• Excellent organizational and communication skills.
• Ability to work flexible schedules, including nights, weekends, and holidays.
• Food Handler and Food Manager certifications preferred.
• Strong problem-solving skills and ability to perform in a fast-paced environment.

Responsibilities

• Manage daily kitchen operations and staff scheduling.
• Ensure food quality, presentation, and recipe compliance.
• Maintain food safety, sanitation, and health department standards.
• Control food, labor, and operating costs.
• Monitor inventory levels and place product orders.
• Train, coach, and develop kitchen team members.
• Ensure equipment is properly maintained and operational.
• Collaborate with front-of-house management to ensure guest satisfaction.
• Support menu execution, specials, and operational improvements.

Skills

Kitchen leadership

Food safety knowledge

Inventory management

Team development

Organizational skills

Flexible schedules

Food handler certification

Problem solving

Job description

Station Casinos' Seventy Six Tavern in Las Vegas, NV is seeking a Kitchen Manager to oversee all back-of-house operations. You will lead kitchen staff, manage inventory and food costs, uphold safety standards, and drive a positive, high-performance team focused on delivering exceptional guest experiences.

In this role you will ensure recipe compliance, maintain quality, and collaborate with front-of-house leadership to optimize service during peak hours and events.