Kitchen Manager

Golden Nugget Las Vegas; Corpus Christi (TX); On-site; USD 58,000 - 72,000; Full time

Job summary

A leading company in the hospitality sector is seeking a Kitchen Manager in Corpus Christi, Texas. The role involves managing kitchen staff, ensuring guest satisfaction, and maintaining operational standards in a high-volume facility. The position requires at least 2 years of kitchen management experience and strong leadership abilities.

Benefits

Extensive and well-rounded training program

Generous employee discounts

Multiple health benefit plans

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• 2+ years of Kitchen Management experience in a high-volume establishment.
• Strong knowledge in back-of-house operations.
• Stable and progressive work history.

Responsibilities

• Assist the Executive Chef in managing back-of-house staff.
• Achieve or exceed budgeted labor costs.
• Oversee inventory and sanitation procedures.

Skills

Leadership

Communication

Conflict Resolution

Attention to Detail

Education

Graduation from an 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 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
• Graduation from an accredited culinary program is a plus

EOE

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Pay Range

USD $58,000.00 - USD $72,000.00 /Yr.

• Ensure excellence in guest satisfaction through 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