Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
performance bonuses
Professional Development
meal discounts
Job Description
The hiring establishment is a dynamic and reputable company operating within the food and beverage industry. Known for its commitment to excellence and quality, this organization specializes in managing multiple kitchen operations with an emphasis on maintaining peak efficiency, cleanliness, and high culinary standards. The company prides itself on providing an outstanding dining experience by implementing consistent operational procedures and adhering strictly to health and safety regulations. This employer is seeking a highly skilled professional to lead its kitchen operations across various locations, ensuring that all kitchens under its management consistently meet and exceed company standards while controlling costs and maintaining quality.
The role of the Kitchen Operations Manager (or similar title) is crucial to the smooth operation of multiple kitchens within the company. This is a leadership position that demands strong organizational and planning capabilities to oversee daily kitchen activities. The successful candidate will be responsible for maintaining accurate financial records such as cost and inventory data to enable strategic decision making. The role requires an excellent knowledge of the food and beverage industry, including culinary procedures, trends, and standards, to drive innovation and maintain competitive standards.
Key responsibilities include hiring, training, and managing kitchen staff, conducting performance evaluations, and fostering team development. The manager will implement operational standard operating procedures (SOP) across all kitchens to ensure uniformity and efficiency. A major part of the role involves collaborating with the management team to monitor food costs, employ cost control strategies, minimize waste, and maintain inventory levels. Additionally, the candidate must enforce strict compliance with health and safety regulations as prescribed by the Southern Nevada Health District (SNHD), performing regular inspections and audits across all kitchens.
Communication skills are essential for this role, as the manager will conduct regular meetings with the Manager on Duty (MOD) teams to address operational challenges and continuously improve kitchen functions. The ideal candidate will demonstrate sound judgment in decision making, critical thinking, and problem-solving abilities crucial for overcoming kitchen-related issues. Experience working in high-volume and fine dining environments, with hands-on culinary expertise ranging from butchering to baking and sautéing, is highly advantageous. The candidate must also be adept at supporting and enforcing the directives of the Food and Beverage Director to align with the broader organizational goals.
This full-time position offers the opportunity to work in a stimulating and fast-paced environment where leadership and culinary expertise are highly valued. The successful applicant will play a pivotal role in driving the company's kitchen operations towards greater efficiency, profitability, and culinary excellence.
The role of the Kitchen Operations Manager (or similar title) is crucial to the smooth operation of multiple kitchens within the company. This is a leadership position that demands strong organizational and planning capabilities to oversee daily kitchen activities. The successful candidate will be responsible for maintaining accurate financial records such as cost and inventory data to enable strategic decision making. The role requires an excellent knowledge of the food and beverage industry, including culinary procedures, trends, and standards, to drive innovation and maintain competitive standards.
Key responsibilities include hiring, training, and managing kitchen staff, conducting performance evaluations, and fostering team development. The manager will implement operational standard operating procedures (SOP) across all kitchens to ensure uniformity and efficiency. A major part of the role involves collaborating with the management team to monitor food costs, employ cost control strategies, minimize waste, and maintain inventory levels. Additionally, the candidate must enforce strict compliance with health and safety regulations as prescribed by the Southern Nevada Health District (SNHD), performing regular inspections and audits across all kitchens.
Communication skills are essential for this role, as the manager will conduct regular meetings with the Manager on Duty (MOD) teams to address operational challenges and continuously improve kitchen functions. The ideal candidate will demonstrate sound judgment in decision making, critical thinking, and problem-solving abilities crucial for overcoming kitchen-related issues. Experience working in high-volume and fine dining environments, with hands-on culinary expertise ranging from butchering to baking and sautéing, is highly advantageous. The candidate must also be adept at supporting and enforcing the directives of the Food and Beverage Director to align with the broader organizational goals.
This full-time position offers the opportunity to work in a stimulating and fast-paced environment where leadership and culinary expertise are highly valued. The successful applicant will play a pivotal role in driving the company's kitchen operations towards greater efficiency, profitability, and culinary excellence.
Job Requirements
- Minimum education level related to culinary arts or food and beverage management
- Proven experience managing multiple kitchens or similar foodservice operations
- Demonstrated leadership abilities and team management experience
- Strong understanding of culinary procedures and food and beverage industry trends
- Knowledge of health and safety regulations and compliance practices
- Excellent organizational and planning skills
- Ability to analyze financial data and control costs effectively
Job Qualifications
- Food and beverage or culinary experience in related fields
- Experience in high volume and fine dining environments with P and L responsibilities preferred
- Strong leadership skills
- Effective communication skills
- Sound judgment in decision making
- Comprehensive food knowledge including profit and loss statements cost control menu planning budgeting training inventory control and sanitation
- Ability to work in any kitchen environment including high volume production fine dining butchering baking soups stocks sauces roasting sautéing boiling and cold food
- Experience supporting and enforcing initiatives from Food and Beverage Director
Job Duties
- Maintain accurate records and reports including financial data and inventory levels
- Oversee day to day operations of multiple kitchens ensuring peak efficiency and quality standards
- Hire train and manage kitchen staff including conducting performance evaluations
- Implement operational standard operating procedures to ensure consistency across kitchens
- Monitor food cost and inventory levels and develop strategies to control costs and minimize waste
- Ensure compliance with health and safety regulations including conducting regular inspections
- Conduct regular meetings with MOD’s to discuss challenges within kitchen operations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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