Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $36,400.00 - $58,300.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Medical
Dental
basic life insurance
Vision
short-term disability
Free on-site parking
One free meal per shift
Paid Time Off
401(k) retirement plan
Job Description
The establishment seeking to hire a Kitchen Manager operates within the dynamic food and beverage industry, emphasizing a fast-paced environment characteristic of well-frequented restaurants or pubs. This organization upholds core values centered on delivering personalized, warm, and consistently exceptional customer service while maintaining a firm commitment to providing quality products at affordable prices. Furthermore, the company fosters an environment promoting personal development and professional growth among team members, creating a family-like atmosphere that embraces guests and employees equally. Passion and enthusiasm are integral to the workplace culture, encouraging every team member to work with dedication and energy daily.
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Job Requirements
- Must possess a valid Nevada Food Handler Card
- proven experience in a kitchen management or similar leadership role
- strong leadership and team management skills
- knowledge of food safety sanitation and health regulations
- ability to stand and walk for extended periods
- ability to lift and carry up to 50 pounds
- ability to work in high heat and fast-paced environment
- manual dexterity to operate kitchen equipment and tools safely
Job Qualifications
- Valid Nevada Food Handler Card
- proven experience as a Kitchen Manager Sous Chef or similar role in a high-volume restaurant or pub
- strong leadership skills with the ability to manage train and motivate a diverse kitchen team
- in-depth knowledge of food safety and sanitation regulations
- exceptional organizational skills and attention to detail
- ability to thrive in a fast-paced high-pressure environment
- strong problem-solving and decision-making abilities
- experience with inventory management food cost control and vendor relations
Job Duties
- Supervise and manage kitchen staff including scheduling and training
- oversee food preparation ensuring quality portion control and timely service
- maintain inventory levels and place orders with vendors
- ensure compliance with food safety sanitation and health regulations
- collaborate on menu development and optimize food cost management
- monitor kitchen expenses and minimize waste
- ensure kitchen cleanliness and equipment maintenance
- communicate effectively with front-of-house and management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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