Kitchen Manager-Bubba Gump

Golden Nugget Laughlin; Laughlin (NV); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Paid Time Off

401K

Opportunities for advancement

Positive and respectful work culture

Employee discounts on dining, retail, 

Community volunteer opportunities

Job summary

Golden Nugget Laughlin Kitchen Manager role overseeing daily kitchen operations in a high-volume casino setting. You will ensure quality standards, health compliance, and coordination with department heads to keep outlets running smoothly.

The position emphasizes cost control, staff training, and hands-on food preparation leadership, with focus on timely service and product consistency.

Qualifications

• Minimum three years’ experience in a high-volume kitchen operation.
• Must speak, read, write and understand English.
• Knowledge of all kitchen equipment.
• Computer skills helpful.
• Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams

Responsibilities

• Oversee and manage kitchen operations to ensure quality and compliance.
• Monitor expenses while ensuring quality standards.
• Interact with other department heads to ensure smooth outlet operations.
• Assist with implementing and monitoring action plans to minimize expenses.
• Control labor expenses based on business levels.
• Maintain inventory, scheduling, payroll, and employee records.
• Monitor daily production and ensure timely preparation and distribution of food.
• Assist with food preparation as needed and ensure product consistency.
• Monitor waste and over-production, rotate stock and maintain quality control.
• Maintain par levels of outlet and supplies.
• Ensure employees adhere to policies and health regulations.
• Monitor employee training.
• Maintain a clean, safe kitchen environment.
• Complete special projects as requested.

Skills

Self-starter

Interpersonal skills

Organizational skills

Ability to work under pressure

Strong communication skills

Multitasking

Problem solving

Leadership / coaching

Team development

English fluency

Education

Culinary degree (preferred)

Tools

Spa Soft

Microsoft Windows

Job description

Overview

It is the responsibility of the Kitchen Manager to oversee and manage kitchen operations to ensure all policies, procedures and health regulations are followed. Interact with other Department Heads to help the department operations proceed smoothly.

Overview

It is the responsibility of the Kitchen Manager to oversee and manage kitchen operations to ensure all policies, procedures and health regulations are followed. Interact with other Department Heads to help the department operations proceed smoothly.

Responsibilities

• To assist managing kitchen operations in an efficient and professional manner to ensure quality product to guests.
• Helps monitor operation expenses while ensuring all employees maintain quality standards.
• Interacts with other department heads to ensure outlet operations proceed smoothly.
• Assists with implementing and monitoring action plans to minimize expenses.
• Controls labor expenses based on business levels.
• Maintains accurate paperwork for inventory levels, scheduling, payroll, and employee records.
• Monitors daily production and ensures food items are prepared and distributed in a timely manner.
• Assists with food preparation as needed. and ensures product consistency.
• Monitors waste and over-production, ensure proper rotation of food items and quality control.
• Maintains par levels of outlet and supplies.
• Ensures employees adhere to established policies and procedures and health regulations.
• Monitors employee training
• Maintains the overall cleanliness of the kitchen. Ensure a neat, clean and safe working environment.
• Completes special projects as requested.

Qualifications

QUALIFICATIONS:

• Prefer a minimum of three years (or greater) of experience cooking in reputable dining establishments.
• Ability to understand high-volume operations.
• Ability to be a self-starter.
• Possess strong interpersonal and organizational skills.
• Ability to walk, stand and/or bend continuously to perform essential job functions.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Culinary degree a plus, but not necessary.
• Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams
• Excellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skills
• Excellent interpersonal and communication skills (verbal and written), fluent English and articulate
• Ability to work efficiently, independently and cohesively, consistently producing quality results
• Computer literate in Microsoft Windows applications required; Spa Soft experience preferred.

EDUCATION And/or EXPERIENCE

• Minimum three (3) years’ experience in a high-volume kitchen operation.
• One year prior inventory/cost control experience.
• Knowledge of all kitchen equipment.
• Computer skills helpful.
• Good people skills.
• Must speak, read, write and understand English.
• Must be able to perform basic math (addition, subtraction division, multiplication).
• Minimum age requirement is 21

#GNLN

Tipped Position

This position does not earn tips

Benefits

• Paid Time Off
• 401K
• Opportunities for advancement
• Positive and respectful work environment where diversity is valued
• Generous employee discounts on dining, retail, amusements, and hotels
• Community volunteer opportunities