Kitchen Operations Lead: High-Volume Team Manager

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

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.