posted

30+ days ago

Location

LAS VEGAS, NV

Description

Summary:

The Kitchen Manager supports the manager of a restaurant with medium sales volume and moderately

complex kitchen and culinary operations and is responsible for day-to- day supervision of and assignment

of work to non-management associates. This position is also responsible for implementing kitchen and

culinary changes, as well as performing all other responsibilities as directed by the business or assigned

Management of which associate is capable of performing. This is an exempt position and typically

reports to the Restaurant Manager, depending on local requirements.

Essential Functions:

 Ensures on a daily basis that the kitchen is staffed appropriately, the kitchen is clean, inventory

levels are appropriate and equipment is working properly

 Supervises the day to day activities of kitchen staff and assigns responsibilities for specified work

 Continually monitors and updates prep, par and pull sheets

 Trains cooks and prep cooks

 Ensures recipe compliance and completes self-inspection reports

 Ensures expediting is performed correctly

 Maintains planograms for walk-ins

 Identifies hiring, firing, advancement, promotion or any other associate status change needs of

the kitchen staff

 Complies with company and franchise standards of operation procedures, as well as those of all

applicable regulatory agencies, and ensures on a daily basis that all products are prepared and

presented in accordance with brand or company standards

 Provides the highest quality of customer service to the customers at all times, to include ensuring

the proper training of all staff and supporting associates to ensure customer satisfaction and

product quality

Minimum Qualifications, Knowledge, Skills, and Work Environment:

 Requires a High School diploma or general education development (GED) diploma; Inter-

Provincial Red Seal certification in cooking preferred; brand certification a plus

 Requires 2 or more years of job-related experience in medium volume and/or multi-unit kitchen

operations; 3 or more years preferred

 Demonstrates knowledge of product, customer service, services and quality standards required,

equipment and operations standards required

 Demonstrates team management, delegation, issue resolution, coaching skills and ability to

motivate others and act as a change agent

 Demonstrates organization and multi-project time/issue management

 Requires the ability to speak, read and comprehend instructions, short correspondence and

policy documents, as well as converse comfortably with individuals

To learn more about HMSHost and additional career opportunities, visit https://www.hmshost.com/.

Equal Opportunity Employer (EOE)

Minority/Female/Disabled/Veteran (M/F/D/V)

Drug Free Workplace (DFW)