Kitchen Lead

Cabot-Managed Properties; Boulder City (NV); On-site; USD 52,000 - 68,000; Full time

Job summary

The Kitchen Lead at Cascata Golf Club in Boulder City, NV, reports to the Sous Chef and guides Cooks and Food Servers, ensuring high-quality, timely food delivery on busy service days and during banquets. This role requires coordination with the culinary team to maintain standards and guest satisfaction.

With 2–3 years as a Cook and demonstrated leadership, you will oversee production, maintain safety and sanitation, and mentor the line to deliver exceptional guest experiences in a luxury resort

Qualifications

• A high school diploma or equivalent.
• 2–3 years of experience as a Cook with demonstrated leadership capabilities.
• Comfortable in a fast-paced environment managing multiple orders and event timelines at once.
• Strong organizational and time-management skills.

Responsibilities

• Prepare and present each food item in accordance with standardized recipes.
• Scale recipes accurately to meet the high-volume demands of both daily restaurant service and large banquet events.
• Lead and work collaboratively on the banquet plating line, ensuring speed, consistency, temperature control, and presentation for every guest.
• Mentor Cooks and provide performance feedback and operational updates to the Sous Chef.

Skills

Leadership capabilities

Time-management

Strong organizational skills

High-volume kitchen experience

Education

High School diploma or equivalent

Job description

Job DetailsLevel: ExperiencedJob Location: Cascata Golf Club - Boulder City, NV 89005Position Type: Full TimeEducation Level: High SchoolJob Shift: AnyAbout Cabot

About Cabot-Managed Properties

Since 2022, Cabot has managed the strategy and operations of four exceptional golf courses across the United States, including Cascata and Serket in Las Vegas, Nevada, Grand Bear in Saucier, Mississippi, and Chariot Run in Laconia, Indiana.

Position Overview

The Kitchen Lead plays a pivotal role in the heart-of-house hierarchy, bridging daily kitchen execution with upper culinary management. Positioned between the Cooks and the Sous Chef, this role is responsible for overseeing food production quality while actively working on the line. The Kitchen Lead works closely with the Sous Chef to guide the Food and Beverage team, including Cooks and Food Servers, ensuring excellent, timely food delivery. This role provides guidance, mentorship, and training to the staff. This position reports directly to the Sous Chef and steps in to lead line operations in their absence.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Culinary Leadership & Production Oversight

• Prepare and present each food item in accordance with standardized recipes.
• Scale recipes accurately to meet the high-volume demands of both daily restaurant service and large banquet events.
• Assist the culinary leadership team in prepping and executing large-scale banquet menus for weddings, tournaments, and corporate events.
• Lead and work collaboratively on the banquet plating line, ensuring speed, consistency, temperature control, and beautiful presentation for every guest.
• Adapt quickly to shifting volumes and banquet timelines to ensure seamless event execution.
• Ensure all prep work meets established quality, taste, and presentation standards.

Station Maintenance & Food Safety Compliance

• Maintain a clean work environment, including ensuring compliance with all local health codes for storing and maintaining food products.
• Properly store all food and produce according to first-in, first-out (FIFO) standards.
• Comply with established sanitation standards, including personal hygiene, health standards, and proper food preparation and handling techniques.
• Clean and maintain stations, utensils, and all other kitchen surfaces.
• Monitor station readiness and food quality across the line before service begins.

Communication & Team Cohesion

• Maintain open, positive, and constructive communication with front-of-house staff, banquet servers, and fellow culinary team members.
• Act as a direct resource and mentor for Cooks, answering execution questions and troubleshooting line bottlenecks.
• Provide performance feedback and operational updates directly to the Sous Chef.

Requirements

• A high school diploma or equivalent.
• Minimum 2–3 years of experience as a Cook, with demonstrated leadership capabilities.
• Comfortable in a fast-paced environment managing multiple orders and event timelines at once.
• Strong organizational and time-management skills.

Preferred Qualifications

• Previous experience as a Kitchen Supervisor, Lead Cook, or Shift Lead.
• Experience in a high-volume luxury restaurant, resort, golf club, or banquet facility.
• Active ServSafe Food Manager certification.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Physical Demands

The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 100 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Work Environment

This position will be primarily indoors.

Cabot-Managed Properties provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.