Kitchen Manager

Golden Nugget Las Vegas; BLOOMINGTON (MN); On-site; USD 65,000 - 75,000; Full time

Job summary

A leading company in the hospitality industry is seeking a Kitchen Manager to oversee back-of-house operations in a high-volume kitchen. The ideal candidate will have experience in kitchen management, staff supervision, and inventory control, ensuring guest satisfaction and adherence to sanitation standards. This role offers competitive pay and benefits, including a comprehensive training program and growth opportunities.

Benefits

Extensive training program

Career development opportunities

Employee discounts on dining and hotels

Health benefit plans

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• At least 2 years of Kitchen Management experience in a high-volume dining establishment.
• Strong knowledge of back-of-house operations and staff supervision.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction through hands-on management.
• Assist the Executive Chef in managing back-of-house staff.
• Oversee weekly and monthly inventories and ordering of food.

Skills

Kitchen Management

Staff Supervision

Inventory Control

Food Quality

Leadership

Conflict Resolution

Education

Accredited 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
• Oversee 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 in back-of-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 $65,000.00 - USD $75,000.00 /Yr.