Regional Kitchen Leader: Ops, Cost Control & Team Growth

Station Casinos LLC.; Las Vegas, Northern (NV, KY); Hybrid; USD 80,000 - 110,000; Full time

Job summary

Station Casinos LLC in Las Vegas, NV seeks a seasoned Kitchen Operations Manager to oversee multiple kitchens, ensuring peak efficiency, high quality, and spotless cleanliness in all outlets.

You will hire, train, and coach staff, implement SOPs regionally, monitor food cost and inventory, and ensure SNHD health and safety compliance while driving cost control and menu execution. This is a leadership role requiring strategic planning and a proven track record in high-volume settings.

Qualifications

• Experience in Food & Beverage/Culinary with high-volume and fine dining environments preferred.
• Must possess and demonstrate strong leadership skills.
• Ability to communicate effectively.
• Sound judgment in decision making.
• Comprehensive food knowledge including profit and loss statements, cost control, budgeting, training, inventory control & sanitation.

Responsibilities

• Oversee day-to-day operations of multiple kitchens, ensuring peak efficiency and compliance with company standards for quality and cleanliness.
• Hire, train, and manage kitchen staff, including conducting regular performance evaluations and coaching team members.
• Implement operational SOPs to ensure consistency across kitchens in the region.
• Monitor food cost and inventory levels; work with kitchen staff to develop strategies to control costs and minimize waste.
• Ensure compliance with SNHD health and safety regulations, including conducting regular inspections of all kitchens in the region.
• Conduct regular meetings with MODs to address kitchen operation challenges.

Skills

Leadership

Communication

Problem solving

P&L responsibilities

Cost control

Job description

Station Casinos LLC in Las Vegas, NV seeks a seasoned Kitchen Operations Manager to oversee multiple kitchens, ensuring peak efficiency, high quality, and spotless cleanliness in all outlets.

You will hire, train, and coach staff, implement SOPs regionally, monitor food cost and inventory, and ensure SNHD health and safety compliance while driving cost control and menu execution. This is a leadership role requiring strategic planning and a proven track record in high-volume settings.