F&B Kitchen Supervisor

MOUNTAIN CAPITAL PARTNERS•Las Vegas, NV

1d•Onsite

About The Position

The Kitchen Supervisor oversees daily kitchen operations at Lee Canyon Resort in Las Vegas, Nevada. The role ensures food quality and safety standards are maintained and leads kitchen staff in providing efficient, consistent food service. The supervisor also assists with staff training, inventory management, scheduling, and compliance with health and sanitation regulations.

Requirements

Minimum 2–3 years of kitchen experience, including leadership or supervisory experience.
Strong knowledge of food preparation techniques and kitchen operations.
Knowledge of food safety and sanitation regulations and standards.
Strong leadership, communication, and organizational skills.
Knowledge of cooking techniques, food preparation, and kitchen equipment.
Ability to work in a fast-paced environment.
Flexible availability, including weekends and holidays.
Ability to work independently and as part of a team.
Ability to communicate effectively with co-workers and management.
Must be able to stand for approximately 8 hours.
Must be able to lift and carry at least 50 pounds.
Must be able to bend, stretch, and reach for extended periods.
Must possess or be able to obtain an SNHD Health Card.

Responsibilities

Supervise, support, and coordinate daily kitchen operations.
Ensure food is prepared, cooked, and presented according to established recipes and quality standards.
Monitor compliance with food safety, sanitation, and health regulations.
Train, mentor, and support cooks, prep cooks, dishwashers, and other kitchen staff.
Assist with employee scheduling and labor management.
Monitor inventory levels and assist with ordering food and kitchen supplies.
Ensure proper food storage, labeling, and rotation procedures.
Conduct line checks and quality inspections throughout service.
Address kitchen operational issues and help resolve staff concerns.
Maintain a clean, organized, and safe kitchen environment.
Assist with menu preparation, specials, and production planning.
Support opening, closing, and end-of-day procedures.