Core Responsibilities:

• Assist in managing all kitchen operations for high-volume service and large parties
• Coordinate staffing and food prep for BEOs and group dining events
• Partner with General Manager and Group Dining Manager to develop event menus
• Recruit, train, and oversee back-of-house team members
• Ensure consistent food presentation, quality, and timely service
• Support budgeting efforts and cost management goals
• Uphold all health, safety, and sanitation standards (Southern Nevada Health District & TAM)
• Deliver exceptional guest experiences through hands-on leadership and coaching
• Monitor food inventory, par levels, and ordering systems
• Act as the go-to expert for kitchen and POS software
• Promote and implement new culinary techniques and seasonal dishes
• Perform prep work and line support as needed
• Fulfill additional duties as assigned by the Executive Chef

Qualifications:

Required:

• High school diploma or equivalent
• 3–5 years in high-volume culinary environments
• 1–2 years of leadership or restaurant management experience preferred
• Flexible schedule: must be available for all shifts, weekends, and holidays
• Proficiency in kitchen management, ordering, inventory, and team supervision
• Working knowledge of P&L statements and cost control
• Ability to lift 45 lbs. and work on their feet for extended periods
• Valid Food Handler’s Certification, TAM Card, and Non-Gaming Card (or ability to obtain)

Preferred:

• Strong organizational and communication skills
• Proven leadership abilities and team development mindset
• Familiarity with restaurant POS and kitchen operations software
• Commitment to delivering a “deliberately different” guest experience