Kitchen Manager

Golden Nugget Las Vegas; Noblesville (IN); On-site; USD 60,000 - 75,000; Full time

Job summary

A leading company in the hospitality sector is seeking a Kitchen Manager to oversee back-of-house operations in a high-volume kitchen. The ideal candidate will have a strong management background and a commitment to guest satisfaction. Responsibilities include staff training, inventory management, and ensuring compliance with health regulations. This role offers competitive pay and extensive benefits, including health plans and employee discounts.

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 full-service, high-volume dining establishment.
• Strong knowledge in back-of-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 all back-of-house staff.
• Maintain sanitation procedures and organization of work areas.

Skills

Leadership

Communication

Conflict Resolution

Education

Culinary Program Graduate

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 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

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Pay Range

USD $60,000.00 - USD $75,000.00 /Yr.