Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $36,400.00 - $58,300.00
Work Schedule
Standard Hours
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
This position is with a dynamic restaurant or pub located in Nevada, recognized for delivering quality food products with exceptional customer service in a family-oriented atmosphere. The establishment prides itself on providing a warm and personalized dining experience where guests feel welcomed and valued like family. It operates in a fast-paced environment, emphasizing growth and passion among team members. The company strongly believes in fostering professional development, ensuring its employees have opportunities to grow both personally and professionally. Their core values center around service, value, growth, family, and passion, making it an excellent workplace for individuals motivated by teamwork and... Show More
Job Requirements
- Valid Nevada Food Handler Card
- Experience as a Kitchen Manager Sous Chef or similar role in a high-volume restaurant or pub
- Ability to manage train and motivate kitchen staff
- Knowledge of food safety sanitation and health regulations
- Strong organizational and multitasking skills
- Capability to work in a fast-paced environment under pressure
- Physical ability to stand walk for long periods and lift up to 50 lbs
- Manual dexterity to operate kitchen equipment safely
Job Qualifications
- Must possess a 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 work to 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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