Kitchen Manager - High-Volume Tavern Operations

Durango Resort; Las Vegas (NV); On-site; USD 55,000 - 75,000; Full time

Job summary

Seventy Six Tavern in Las Vegas, NV is hiring a Kitchen Manager to oversee back-of-house operations, ensure high quality, consistency, sanitation, and team performance. This role leads kitchen staff, manages inventory and food costs, maintains safety standards, and supports a positive and efficient work environment while delivering an exceptional guest experience.

Strong leadership, communication, and problem-solving skills are essential, along with flexibility to work nights, weekends, and

Qualifications

• 2+ years of kitchen leadership in a high-volume restaurant.
• Strong knowledge of food safety and sanitation regulations.
• Experience with inventory management, ordering, and cost control.
• Ability to lead, motivate, and develop team members.
• Excellent organizational and communication skills.
• Ability to work flexible schedules, including nights, weekends, and holidays.
• Food Handler and Food Manager certifications preferred.

Responsibilities

• Manage daily kitchen operations and staff scheduling.
• Ensure food quality, presentation, and recipe compliance.
• Maintain food safety, sanitation, and health department standards.
• Control food, labor, and operating costs.
• Monitor inventory levels and place product orders.
• Train, coach, and develop kitchen team members.
• Ensure equipment is properly maintained and operational.
• Collaborate with front-of-house management to ensure guest satisfaction.
• Support menu execution, specials, and operational improvements.

Skills

Kitchen leadership

Food safety

Inventory management

Cost control

Team leadership

Communication

Flexibility

Education

Food Handler certification

Food Manager certification

Job description

Seventy Six Tavern in Las Vegas, NV is hiring a Kitchen Manager to oversee back-of-house operations, ensure high quality, consistency, sanitation, and team performance. This role leads kitchen staff, manages inventory and food costs, maintains safety standards, and supports a positive and efficient work environment while delivering an exceptional guest experience.

Strong leadership, communication, and problem-solving skills are essential, along with flexibility to work nights, weekends, and