Kitchen Manager

Golden Nugget Las Vegas; Auburn Hills (MI); On-site; USD 60,000 - 70,000; Full time

Job summary

A leading company in the hospitality industry seeks a Kitchen Manager to ensure guest satisfaction and manage back-of-house operations in a high-volume kitchen. The ideal candidate will have a strong work ethic, leadership skills, and at least two years of kitchen management experience. This role offers a competitive salary and extensive benefits.

Benefits

Extensive and well-rounded training program

Continued career development and growth opportunities

Generous employee discounts on dining, retail, amusements, and hotels

Multiple health benefit plans

Dental, vision, voluntary life, short term disability, flexible spending accounts, and 401(k)

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• At least 2 years of Kitchen Management experience in a full-service, high-volume dining establishment.
• Strong knowledge of back-of-the-house operations including staff supervision and inventory controls.

Responsibilities

• Ensure excellence in guest satisfaction through a hands-on management style.
• Assist the Executive Chef in managing back-of-house staff in a high-volume kitchen.
• Maintain sanitation procedures and organization of work areas adhering to OSHA regulations.

Skills

Communication

Leadership

Conflict Resolution

Education

Culinary Program

Job description

Overview

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts, and 401(k)
• Paid sick leave
• Paid vacation
• Monthly discretionary bonus potential

Responsibilities

• Ensure excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead-by-example management style
• Assist the Executive Chef in managing all back-of-house staff in a high-volume kitchen, including ongoing training, development, and follow-up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work areas adhering to all OSHA regulations

Qualifications

• At least 2 years of Kitchen Management experience in a full-service, high-volume dining establishment
• Strong knowledge and attention to detail on back-of-the-house operations including staff supervision, inventory controls, food/labor costs, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

#LI-KJ1

Pay Range

USD $60,000.00 - USD $70,000.00 /Yr.

• At least 2 years of Kitchen Management experience in a full-service, high-volume dining establishment
• Strong knowledge and attention to detail on back-of-the-house operations including staff supervision, inventory controls, and food/labor costs, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

#LI-KJ1

• Ensure excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead-by-example management style
• Assist the Executive Chef in managing all back-of-house staff in a high-volume kitchen, including ongoing training, development, and follow-up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work areas adhering to all OSHA regulations