Kitchen Manager - Ellis Island

Ellis Island Casino; Las Vegas (NM); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Basic Life Insurance

Short-term Disability

401(k) with company match

Paid time off

Voluntary life insurance

Job summary

Ellis Island Casino in Las Vegas, NV is seeking a Kitchen Manager to oversee all kitchen operations in a fast‑paced environment. You will supervise staff, manage prep, inventory, and ensure high standards of food quality and safety.

This role requires strong leadership, attention to detail, and ability to control costs while delivering a positive dining experience for guests. In‑person position with collaboration across F&B leadership.

Qualifications

• Valid Nevada Food Handler Card required.
• Proven experience as Kitchen Manager or similar in high‑volume venues.
• Strong leadership, staff development, and cost controls.
• Deep knowledge of food safety and sanitation regulations.
• Excellent organizational skills and attention to detail.

Responsibilities

• Supervise and manage kitchen staff, including scheduling, training, coaching, and performance management.
• Oversee food preparation, ensuring quality, portion control, and timely service.
• Maintain inventory levels, conduct counts, and order supplies as needed.
• Monitor food costs and labor to support profitability goals.
• Ensure compliance with safety, sanitation, and workplace regulations.
• Collaborate with management on menu development and vendor relations.
• Coordinate preventive maintenance and liaise with front‑of‑house for guest service.

Skills

Food Handler Card

Kitchen management

Leadership

Food safety

Organization

Fast-paced

Problem solving

Inventory management

Job description

Kitchen Manager

The Kitchen Manager is responsible for overseeing all aspects of the kitchen operations in a fast‑paced environment. This role includes managing food preparation, supervising kitchen staff, controlling inventory, and ensuring high standards of food quality and efficiency. The Kitchen Manager ensures smooth kitchen operations during busy periods, maintains compliance with safety and sanitation regulations, and helps create a positive dining experience for customers.

Category

Food and Beverage

Status

Non‑Exempt

Reports To

F&B Manager

Location

In‑person in Las Vegas, NV, 89109. Reliably commute or plan to relocate before starting work (required).

Responsibilities

• Supervise and manage kitchen staff, including scheduling, training, coaching, and performance management.
• Create and maintain employee schedules to ensure proper staffing levels based on business demands.
• Oversee food preparation, ensuring quality, portion control, consistency, and timely service.
• Maintain inventory levels, conduct regular inventory counts, and order food, beverages, and kitchen supplies as needed.
• Establish and maintain strong vendor relationships to ensure product quality, competitive pricing, and timely deliveries.
• Monitor inventory usage and implement controls to reduce waste, shrinkage, and unnecessary expenses.
• Ensure compliance with all food safety, sanitation, health, and workplace safety regulations.
• Collaborate with management on menu development, recipe consistency, and food cost optimization.
• Monitor kitchen labor and food costs to ensure department profitability goals are achieved.
• Attend and actively participate in financial reviews, department meetings, and budgeting discussions.
• Review departmental financial reports and assist in identifying opportunities to improve operational efficiency and profitability.
• Ensure kitchen cleanliness, organization, and equipment maintenance standards are consistently met.
• Coordinate preventive maintenance and service requests for kitchen equipment.
• Communicate effectively with front‑of‑house leadership and other departments to ensure seamless guest service.
• Assist with recruiting, interviewing, onboarding, and retaining kitchen team members.
• Lead by example and maintain a positive, productive, and team‑oriented work environment.

Skills / Experience

• Must possess a valid Nevada Food Handler Card.
• Proven experience as a Kitchen Manager, Sous Chef, or similar role in a high‑volume restaurant or pub.
• Strong leadership skills with the ability to manage, train, and motivate a diverse kitchen team.
• In‑depth knowledge of food safety and sanitation regulations.
• Exceptional organizational skills and attention to detail.
• Ability to thrive in a fast‑paced, high‑pressure environment.
• Strong problem‑solving and decision‑making abilities.
• Experience with inventory management, food cost control, and vendor relations.

Physical Requirements

• Ability to stand and walk for extended periods of time in a fast‑paced environment.
• Ability to lift and carry up to 50 lbs.
• Frequent bending, reaching, and stooping to access supplies and equipment.
• Ability to handle high heat, steam, and busy conditions in the kitchen.
• Manual dexterity to operate kitchen equipment and tools safely.

Benefits

• Medical
• Dental
• Basic Life Insurance (included with the dental plan)
• Vision
• Short‑term Disability
• Combo plan covering accidents, hospitalizations, and critical illnesses
• Paid time off
• Voluntary life insurance
• Eligibility to participate in a 401(k)‑retirement plan with company match (after 6 months of successful employment)

Core Values

• Service – Personalized, warm, and consistent exceptional customer service.
• Value – Committed to deliver quality products for affordable prices.
• Growth – Promote personal development and professional growth for all team members.
• Family – Foster a family‑like environment with guests and team members alike.
• Passion – Work with passion and enthusiasm every day.

EEO Statement

We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.