What are the responsibilities and job description for the Kitchen Supervisor - Category 10 Las Vegas position at Ryman Hospitality Properties?
As a Kitchen Supervisor, you'll keep the kitchen operation running smoothly, ensuring every dish meets our standards in quality, timing, and presentation. You'll lead the line, support the team, and maintain a clean, efficient kitchen of a high-volume, music-driven venue. As the ideal candidate, you're detail-oriented, decisive, and bring both culinary skill and leadership to the table.
Speak, hear, and use non-verbal cues to communicate with guests. Stand and walk for extended periods, including on uneven surfaces and while carrying items. Walk up and down stairs while navigating the venue. Regularly lift and carry up to 50 lbs., and frequently sit, kneel, bend, and reach to move goods. Manual dexterity for tasks such as using a computer and handling dishes.
Working Conditions
Restaurant kitchen environment subject to both kitchen and customer areas and in close proximity to others.
- Supervise kitchen staff to ensure timely food production, quality, and consistency with brand standards. Ensure performance meets operational expectations.
- Perform all kitchen functions, including food preparation, sanitation, and receiving tasks.
- Lead daily operations, including task delegation, shift checklists, cleaning and temperature logs, kitchen opening/closing, and line support as needed.
- Motivate kitchen team to achieve exceptional standards and exceed guest expectations in support of culinary leadership's philosophy.
- Support training needs of kitchen staff. Work with Sous chef to document and track required training.
- Oversee elevated food preparation requirements, including accommodating dietary restrictions and food allergies in compliance with food safety standards.
- Foster effective communication with front-of-house teams and venue leadership to ensure seamless service and operational flow.
- Contribute to pre-shift meetings, focusing on opportunities to improve performance and support venue success.
- Model company service basics. Communicate and uphold corporate policies, safety and security procedures, and brand SOPs. Promptly report accidents, facility issues, or unsafe conditions to management.
- Perform other duties as assigned.
- High school diploma or equivalent preferred
- 2 years' experience in multiple stations of high-volume kitchen
- Experience managing operations in accordance with union and labor relations agreements preferred
- Effective interpersonal and verbal communication skills
- Demonstrated team player and self-starter
- Strong leadership skills with a focus on coaching, development, and clear communication of expectations
- Ability to run all kitchen stations and expo
- Knowledge of kitchen sanitation procedures
- Basic computer knowledge/skills required
- State Alcohol Education Card required upon hire
- Certified Food Safety Manager certification required within 90 days of hire
- State Food Handler Safety Card required upon hire
Speak, hear, and use non-verbal cues to communicate with guests. Stand and walk for extended periods, including on uneven surfaces and while carrying items. Walk up and down stairs while navigating the venue. Regularly lift and carry up to 50 lbs., and frequently sit, kneel, bend, and reach to move goods. Manual dexterity for tasks such as using a computer and handling dishes.
Working Conditions
Restaurant kitchen environment subject to both kitchen and customer areas and in close proximity to others.