Regional Kitchen Manager: Multi-Unit Ops & Cost Control

Durango Resort; Las Vegas (NV); On-site; USD 85,000 - 130,000; Full time

Job summary

Durango Resort in Las Vegas, NV seeks an experienced Kitchen Operations Leader to oversee multiple kitchens and ensure peak performance. You will hire, train, and coach staff, implement SOPs, and drive cost control while maintaining top quality and sanitation across the region.

Responsibilities include managing day-to-day operations, evaluating staff performance, coordinating with the F&B leadership, and ensuring SNHD health and safety compliance in a high-volume, fine dining setting.

Qualifications

• Food & Beverage/Culinary experience in high-volume and fine dining environments with P&L responsibilities preferred.
• Strong leadership, communication, and judgment in decision making.
• Comprehensive food knowledge including cost control, menu planning, budgeting, and sanitation.

Responsibilities

• Maintain records and reports for kitchen operations and inventory levels.
• Oversee day-to-day operations of multiple kitchens to meet quality and cleanliness standards.
• Hire, train, and manage kitchen staff with regular performance evaluations.
• Implement SOPs to ensure consistency across kitchens in the region.
• Monitor food cost and inventory and develop cost-control strategies.
• Ensure compliance with health and safety regulations (SNHD) and conduct inspections.
• Lead meetings with MODs to address kitchen operation challenges.

Skills

Leadership

Communication

Decision making

Cost control

Inventory management

Menu planning

Training

P&L responsibilities

Problem solving

Job description

Durango Resort in Las Vegas, NV seeks an experienced Kitchen Operations Leader to oversee multiple kitchens and ensure peak performance. You will hire, train, and coach staff, implement SOPs, and drive cost control while maintaining top quality and sanitation across the region.

Responsibilities include managing day-to-day operations, evaluating staff performance, coordinating with the F&B leadership, and ensuring SNHD health and safety compliance in a high-volume, fine dining setting.