Kitchen Operations Leader: Quality & Cost Control

Station Casinos LLC.; Las Vegas, Northern (NV, KY); Hybrid; USD 52,000 - 68,000; Full time

Job summary

Seventy Six Tavern in Las Vegas, NV is seeking a Kitchen Manager to oversee back-of-house operations, ensure high food quality, sanitation, and team performance. You will lead kitchen staff, manage inventory and costs, and maintain safety standards while delivering an exceptional guest experience.

Responsibilities include scheduling, training, menu execution, and collaboration with front-of-house management to optimize service and consistency in a fast-paced, high-volume setting.

Qualifications

• 2+ years of kitchen leadership or management experience 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.
• Strong problem-solving skills and ability to perform in a fast-paced environment.

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

Team development

Communication

Flexible scheduling

Problem-solving

Job description

Seventy Six Tavern in Las Vegas, NV is seeking a Kitchen Manager to oversee back-of-house operations, ensure high food quality, sanitation, and team performance. You will lead kitchen staff, manage inventory and costs, and maintain safety standards while delivering an exceptional guest experience.

Responsibilities include scheduling, training, menu execution, and collaboration with front-of-house management to optimize service and consistency in a fast-paced, high-volume setting.