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Kitchen Manager - Category 10 Las Vegas
Category 10 Las VegasPosted 1 weeks ago
onsite
Job Description
As a Kitchen Manager in our iconic venues, you'll lead the execution of menu recipes as defined by company standards and culinary leadership for the restaurant, bar, banquet functions and other outlets associated with a multi-experiential live music venue, bar and restaurant. Working closely with the Executive Chef, you'll manage back-of-house staff and logistics related to the production and execution of menu items, and execute business strategies across operations, budgeting, sales, and culinary excellence. As the ideal candidate, you'll leverage your culinary expertise, business acumen, and commitment to teamwork to lead a team to balance speed, quality, and service to deliver exceptional guest experiences. Reports to Executive Chef.
- Work hands-on to manage food production and presentation while leading culinary team to achieve exceptional standards and exceed guest experience expectations.
- Uphold menus, standard recipes, and presentations as defined by culinary leadership and company SOPs.
- Prepare items from catering menus for catering and banquet events and special artist-related requests.
- Manage kitchen staff, delegate responsibilities, set deadlines, and maintain accountability. Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance.
- Provide training on proper storage, preparation, cooking, garnishing, and presentation. Train culinary team on the maintenance, cleaning, and operation of all kitchen and service equipment, ensuring the highest levels of safety and sanitation.
- Support the implementation and execution of policies, operating procedures and training programs, directives, menus, work schedules, rules, and regulations for the staff.
- Responsible for attaining budgeted cost of goods, controllable expenses, and culinary labor costs to meet and/or exceed financial goals/objectives of the venue.
- Maintain proper purchasing and inventory levels of all food, beverage and non-food and beverage products based on fiscal business projections. Ensure systems are in place for all inventories/controls.
- Verify, approve, and submit invoices to Accounting promptly and within deadlines. Maintain procedural documentation to meet all internal accounting, audit and financial controls.
- Actively participate in meetings and trainings focusing on operational opportunities to contribute to the venue's success.
- Ensure understanding of and compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
- Communicate and uphold all corporate standards, guidelines, policies, and procedures in accordance with local, state and federal laws and regulations. Maintain personal integrity by abiding by and supporting the values and principles of the company. Follow and support brand SOPs. Participate and respond to the annual company audits.
- Take the lead in absence of Executive Chef and venue leadership.
- Perform other duties as assigned.