Kitchen Operations Lead — Food Safety, Cost Control & Growth

Urth Caffé, Inc.; Las Vegas (NV); On-site; USD 30,000 - 41,000; Full time

Benefits offered by this job

Competitive Pay

Meal Benefit

Comprehensive Health Benefits

401(k) with Company Match

Career Growth Opportunities

Employee Discounts

Job summary

Urth Caffé, Inc. is seeking an experienced Kitchen Manager to lead daily kitchen operations at Wynn Las Vegas. You will oversee food quality, safety, inventory control, and labor management in a fast-paced setting.

Responsibilities include supervising prep, maintaining sanitation standards, managing inventory and costs, training staff, and ensuring guest satisfaction while driving productivity and teamwork.

Qualifications

• Minimum 1 year of kitchen management or supervisory experience.
• Strong knowledge of food production, inventory control, and kitchen operations.
• Understanding of food safety and sanitation standards.
• Excellent leadership, communication, and organizational skills.
• Ability to work effectively in a fast-paced environment.

Responsibilities

• Supervise daily food preparation and kitchen operations.
• Ensure compliance with food safety, sanitation, and health regulations.
• Manage inventory, order supplies, and minimize waste.
• Monitor food and labor costs to meet budget goals.
• Train, coach, and supervise kitchen staff.
• Create staff schedules and maintain productivity.
• Maintain kitchen cleanliness, organization, and equipment standards.
• Support exceptional food quality and guest satisfaction.

Skills

Kitchen management

Food production

Inventory control

Food safety

Leadership

Communication

Organizational skills

Fast-paced environment

Education

Culinary education or formal kitchen training

ServSafe Manager Certification or equivalent

Job description

Urth Caffé, Inc. is seeking an experienced Kitchen Manager to lead daily kitchen operations at Wynn Las Vegas. You will oversee food quality, safety, inventory control, and labor management in a fast-paced setting.

Responsibilities include supervising prep, maintaining sanitation standards, managing inventory and costs, training staff, and ensuring guest satisfaction while driving productivity and teamwork.