SUMMARY OF POSITION In conjunction with the Executive Chef and Executive Sous Chef, supervise and manage all aspects of the kitchen, production of all items and the stewarding department in keeping with the company’s standards of food quality and restaurant cleanliness. Continually train and mentor the team in order to exceed personal and professional goals. RESPONSIBILITIES: 1. Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness, employee retention and satisfaction 2. Ensure that all food is consistently prepared and served according to the restaurant's portion, cooking and serving standards 3. Supervise and maintain a clean, sanitary and safe work environment. Keep all areas clean and organized at all times 4. Participate in pre-shift meetings 5. Be prepared to expedite service efficiently and effectively, maintaining the proper pace and food quality. Work closely with dining room expeditor and team to ensure an elevated guest experience 6. Assist in implementing menus for the restaurant including daily specials. Properly document all recipes and techniques in accordance with the restaurant’s standards 7. Verify all deliveries for proper quantities and quality. Take appropriate action to rectify any issues to assure the restaurant has appropriate ingredients and supplies. Conduct accurate accounting of invoices 8. Assist in achieving company objectives in sales, quality, appearance of facilities, sanitation and cleanliness through training of employees and creating a positive, productive working environment 9. Organize and supervise the kitchen team in all areas of production through their daily work schedule 10. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met 11. Be knowledgeable of restaurant policies regarding personnel and together with Human Resources administer prompt, fair, and consistent direction of employee’s performance 12. Communicate with your direct supervisor on the day’s progress and/or events and plan for the next day 13. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests 14. Be present and accessible to the staff and to our guests. On site presence is expected during peak hours/days such as the weekend and other high volume times
Job Type: Full-time
Pay: $65,000.00 - $85,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Shift:
- 10 hour shift
- 12 hour shift
- 8 hour shift
- Day shift
- Night shift
Weekly day range:
- Monday to Friday
- Weekends as needed
Work setting:
Ability to commute/relocate:
- Las Vegas, NV 89109: Reliably commute or planning to relocate before starting work (Preferred)
Experience:
- Management: 2 years (Preferred)
- Culinary: 3 years (Preferred)
Work Location: In person