Kitchen Manager-Executive Chef

Socket.dev; Reno Junction (CA); On-site; USD 65,000 - 90,000; Full time

Job summary

Socket.dev is seeking a Kitchen Manager / Executive Chef to lead daily kitchen operations in our casino restaurant, focusing on Continental and Latin cuisine. You will direct BOH staff, develop menus, supervise production, and ensure food quality and safety standards are met.

You will hire and train line cooks, manage inventory and purchasing, plan schedules, and implement recipe development while maintaining compliance with health codes and company policies.

Qualifications

• Minimum 2–3 years of culinary leadership experience in a high‑volume setting.
• Experience with food production, supervision, inventory control and ordering.
• Bilingual in English and Spanish is a plus for team communication.

Responsibilities

• Plan, assign, and direct daily work for kitchen staff and line cooks.
• Hire, train, and evaluate team members and administer disciplinary actions.
• Oversee scheduling, payroll, and cost controls while maintaining safety standards.
• Lead recipe development and daily menu planning with a focus on Continental/Latin cuisine.
• Ensure food quality, portion control, and presentation meet standards.

Skills

Culinary leadership

Staff supervision

Inventory management

Menu development

Bilingual English/Spanish

Education

High School diploma

Hotel/Restaurant management degree (optional)

Tools

MS Office Suite

Job description

Description

The Kitchen Manager / Executive Chef is responsible for planning, managing, and directing the daily business operations of the restaurant and its back-of-house (BOH) staff. This role drives culinary excellence by overseeing all food preparation, production, recipe development, and kitchen staff training, with a strong emphasis on Continental and Latin Cuisine. All duties must be performed in accordance with regulatory guidelines, governmental health codes, and Truckee Gaming company policies.

Qualifications:

Minimum 2 to 3 years of culinary experience, which must include BOH leadership, food production, supervisory management, inventory control, and ordering. Prior experience working as a Lead Cook, Supervisor, Kitchen Manager, Executive Chef, or Sous Chef in a similar high-volume setting. Knowledge of MS Office Suite and basic computer skills for business tracking preferred, Bilingual in English and Spanish is a plus to ensure seamless team communication. High School diploma or equivalent required; a degree in hotel/restaurant management is a plus. Flexibility to work weekends and holidays as business needs require.

Requirements

Essential Job Functions:

• Plan, assign, and direct daily work duties for Line Cooks, Lead Line Cooks, Sous Chefs, and Kitchen Workers (Dish/Prep team members).
• Interview and hire new team members to maintain proper staffing levels based on business needs.
• Conduct formal performance reviews and deliver prompt, fair, and consistent disciplinary actions, coaching, or corrective counseling.
• Attend scheduled management meetings and utilize basic computer skills to create employee schedules and run payroll.
• Maintain strict confidentiality regarding company operations, employee wages, salaries, and pending or completed personnel actions.
• Supply Chain & Resource Management
• Create and manage effective work schedules for all Back of House employees.
• Inventory Control: Track and manage inventory for all food and non-food kitchen supplies to maintain adequate stock levels.
• Order all food, operational, and non-food kitchen items based on evolving business volumes.
• Demonstrate a strong background in Continental and Latin Cuisine to elevate the restaurant's culinary offerings.
• Lead recipe development initiatives, create creative daily menu specials, and plan custom menus for promotions and special events.
• Ensure all cooks are properly trained in newly developed recipes, standard menu items, and the correct use of tools and equipment.
• Maintain strict consistency, food freshness, proper portioning, and eye-appealing presentation of all menu items.
• Minimize food spoilage through rigorous implementation of proper rotation, storage, and temperature controls.
• Supervise the cleaning and organization of all kitchen and storage areas in strict accordance with governmental health and safety codes.
• Perform all other duties as assigned.

Work Environment and ADA Requirements:

Ability to stand for the duration of a scheduled shift, with the mobility to stoop, bend, reach, twist, crouch, squat, and lift. Possess the manual dexterity required to operate kitchen equipment and write, and the ability to listen and respond to visual and aural cues. Safely lift, push, pull, and carry a minimum of 50-100 pounds on a regular basis. Must be able to multitask in a confined environment with loud background noise, bright lights, dust, and potential exposure to second-hand smoke on the casino floor.

Required Work Cards/Licenses/Certificates:

Valid Gaming Registration, Health Card, Alcohol Awareness Card, and ServSafe Manager Certification.