Regional Kitchen Manager - Wildfire Division

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

• Corporate

Las Vegas, NV, United States

Job Description

Description:

Maintain accurate records and reports, including financial data and inventory levels. Excellent knowledge of the food and beverage industry. A strong understanding of culinary procedures, trends and standards. Must possess strong leadership skills needed to organize and planning for kitchen operations. Critical thinking and problem solving skills to overcome issues in the kitchen. Oversee the day to day operations of multiple kitchens, ensuring they are operating at peak efficiency's and meeting company standards for quality and cleanliness. Hire, train, and manage kitchen staff, including conducting regular performance evaluations while coaching and developing team members. Implement operational SOP to ensure consistency across kitchens in the region. Monitor food cost and inventory levels, work with kitchen staff to develop and implement strategies to control costs and minimize waste. Ensure compliance with SNHD with health and safety regulations, including conducting regular inspections of all kitchens in the region. Conduct regular meetings with the MOD's to discuss any challenges with in the kitchen operations.

Qualifications:

Food and Beverage/Culinary experience in related fields/varied high volume and fine dining environment with P&L responsibilities preferred. Must possess and demonstrate strong leadership skills. Ability to communicate effectively. Must demonstrate sound judgment in decision making. Comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control & sanitation. Must have the ability to work in any kitchen environment, high volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food. Directly supporting and enforcing all initiatives given by the Food & Beverage Director.