Lead Kitchen Supervisor - High-Volume Ops

Ryman Hospitality Properties; Las Vegas (NV); On-site; USD 42,000 - 64,000; Full time

Job summary

Ryman Hospitality Properties seeks a Kitchen Supervisor to keep a high-volume kitchen running smoothly. You will lead the line, support the team, and uphold quality, timing, and presentation standards in a music-driven venue.

Responsibilities include supervising staff, ensuring sanitation, managing daily operations, and training needs in coordination with the Sous chef. Must be able to lift up to 50 lbs and work in a fast-paced environment.

Qualifications

• 2+ years' experience in multiple stations of high-volume kitchen.
• Experience managing operations in accordance with union and labor relations agreements preferred.
• High school diploma or equivalent preferred.

Responsibilities

• Supervise kitchen staff to ensure timely food production, quality, and brand standards.
• Perform all kitchen functions, including food preparation, sanitation, and receiving tasks.
• Lead daily operations, delegate tasks, manage shift checklists, and maintain logs.
• Motivate kitchen team to meet exceptional standards and guest expectations.
• Support training needs and document required training with the Sous chef.
• Oversee dietary restrictions and food allergies per safety standards.
• Communicate with front-of-house and venue leadership for seamless service.
• Contribute to pre-shift meetings to improve performance and venue success.
• Model company service standards and report safety or facility issues to management.
• Perform other duties as assigned.

Skills

Interpersonal skills

Team leadership

Food safety

Quality assurance

Communication

Computer basics

Education

High school diploma or equivalent

Tools

POS software

Job description

Ryman Hospitality Properties seeks a Kitchen Supervisor to keep a high-volume kitchen running smoothly. You will lead the line, support the team, and uphold quality, timing, and presentation standards in a music-driven venue.

Responsibilities include supervising staff, ensuring sanitation, managing daily operations, and training needs in coordination with the Sous chef. Must be able to lift up to 50 lbs and work in a fast-paced environment.