Kitchen Manager – Main Kitchen

Shift: Day Shift, beginning at 6:00 a.m.
Reports To: Executive Chef

Job Description

The Kitchen Manager is responsible for overseeing daily operations within the Main Kitchen while supporting food production for all restaurant outlets throughout the property. This position ensures that food is prepared and cooked according to established recipes, quality standards, presentation guidelines, portion requirements, and food preparation checklists.

The Kitchen Manager provides hands-on leadership, supervises and trains Kitchen Team Members, coordinates daily production needs, and helps ensure that all outlets receive consistent, high-quality food in a timely manner. This position may also provide coverage and leadership support in other kitchen outlets as operational needs require.

Essential Duties and Responsibilities

• Oversee daily Main Kitchen operations and food production for all restaurant outlets.
• Coordinate preparation and production needs to ensure each outlet receives the necessary food products and supplies.
• Assist the Executive Chef and Outlet Chefs with daily kitchen operations and assigned responsibilities.
• Serve as a relief chef or provide management coverage for various restaurant outlets when needed.
• Prepare and cook food according to approved recipes, quality standards, presentation standards, portion controls, and production schedules.
• Monitor food quality, freshness, consistency, portioning, and presentation before items are distributed to restaurant outlets.
• Train and develop Team Members to ensure they understand and consistently follow company expectations, recipes, food specifications, sanitation standards, and safety procedures.
• Provide ongoing coaching, direction, and performance feedback to Kitchen Team Members.
• Assist management with recruiting, interviewing, hiring, onboarding, scheduling, evaluating, coaching, motivating, and disciplining Team Members.
• Serve as a professional role model by demonstrating teamwork, accountability, dependability, and a positive attitude.
• Assign daily duties and monitor Team Member productivity to ensure production requirements are completed accurately and on time.
• Inspect refrigerators, freezers, dry-storage areas, preparation areas, and workstations for cleanliness, organization, proper labeling, and safe food storage.
• Correct sanitation, storage, food-quality, and organizational deficiencies promptly.
• Ensure all food products are properly received, rotated, labeled, dated, stored, and handled in accordance with company standards and Health Department requirements.
• Monitor food inventory and communicate product shortages, equipment concerns, and operational needs to the Executive Chef.
• Assist with controlling food waste, portion sizes, product usage, and operating costs.
• Communicate professionally with guests, Team Members, managers, and other departments to ensure operational and guest needs are met.
• Follow and enforce all company policies, food-safety requirements, sanitation procedures, and safety and security standards.
• Report equipment problems, safety hazards, accidents, injuries, food-quality concerns, and operational issues to the Executive Chef.
• Support fellow Team Members and departments while working toward the common goals of the property.
• Comply with all quality-assurance expectations and company standards.
• Accept coaching and performance feedback in a professional and constructive manner.
• Maintain regular and reliable attendance and arrive on time for all scheduled shifts, meetings, and training sessions.
• Perform other duties as assigned.

Education and Experience

• Must be at least 21 years of age.
• A minimum of three years of professional kitchen experience with knowledge of all aspects of kitchen operations is required.
• Previous kitchen supervisory or management experience is preferred.
• Experience supporting multiple restaurants, outlets, or high-volume food-service operations is preferred.
• Knowledge of food preparation, production planning, portion control, inventory management, sanitation, and kitchen safety is required.
• High school diploma or equivalent is preferred.
• Must be able to read, write, speak, and understand the English language.
• Bilingual English and Spanish communication skills are a plus.

Knowledge, Skills, and Abilities

• Strong leadership, organizational, and time-management skills.
• Excellent verbal and written communication skills.
• Ability to train, coach, motivate, and hold Team Members accountable.
• Ability to organize and prioritize food production for multiple restaurant outlets.
• Ability to work effectively in a fast-paced, high-volume kitchen environment.
• Ability to maintain composure and make sound decisions during stressful situations.
• Ability to identify operational concerns and take appropriate corrective action.
• Ability to successfully interact with guests, Team Members, management, vendors, and other departments.
• Basic computer skills and the ability to learn company systems and software.
• Ability to work independently while also contributing as part of a team.

Additional Requirements

• Must present a clean, professional, and well-groomed appearance.
• Must be available to work the day shift beginning at 6:00 a.m.
• Must have the flexibility to work varied shifts, including weekends, holidays, and overtime based on operational needs.
• Must be able to work in areas containing secondary smoke, high noise levels, bright lights, heat, cold, steam, food odors, and dust.
• Must be able to stand and walk for extended periods.
• Must be able to bend, reach, stoop, lift, carry, push, and pull items commonly used in kitchen operations.
• Must be able to safely operate commercial kitchen equipment and use appropriate personal protective equipment.

Benefits

Casino Fandango offers a comprehensive benefits package to eligible full-time Team Members, including:

• Medical, dental, and vision insurance available after 60 days of employment.
• Company-paid life insurance.
• Voluntary life, accident, critical illness, and disability insurance options.
• Paid Time Off accrual beginning on the first day of employment.
• Paid holidays.
• 401(k) retirement plan with company match.
• Employee Assistance Program.
• 25% Team Member discount at all Casino Fandango restaurants.
• Team Member recognition programs.
• Paid training and professional development opportunities.
• Opportunities for career growth and advancement.
• A fun, team-oriented work environment at Northern Nevada’s premier locally owned casino.

Benefits are subject to eligibility requirements and the terms of the applicable benefit plans.

Required Work Cards

None.

Machinery, Work Equipment, Programs, Software, and Hardware Used

• Commercial kitchen equipment
• Microsoft Office programs
• InfoGenesis
• Catering software
• Delphi
• OPERA
• Other company-operated systems and equipment as assigned