Kitchen Manager

Lotus•Las Vegas, NV

21h•$60,000

About The Position

Join Chef Saipin and the rest of the Lotus of Siam team in our award-winning Northern Thai food. Apply today! Welcome to Lotus of Siam Before the awards, the headlines, and the national recognition, Lotus of Siam was a small, unassuming restaurant tucked inside the Commercial Center of Las Vegas—a true hidden gem built on heart, hard work, and family. In November 1999 , Chef Saipin Chutima and her husband Bill took over Lotus of Siam with a simple but powerful vision: to share the food of their heritage, exactly as it was meant to be experienced. What followed was something extraordinary. Guests willing to step outside their comfort zones discovered that Thai food could be more than expected—it could be an adventure. Chef Saipin’s cooking is deeply rooted in family tradition. Her recipes have been passed down through generations, inspired by both her grandmothers and her husband’s grandmothers. This legacy lives on in our kitchen every day. Lotus of Siam introduced America to the bold, soulful flavors of Northern Thailand —a cuisine distinct from the familiar Bangkok style. Our northern menu highlights aromatic herbs, complex spices, rich stews, and coconut-less curries that are layered, comforting, and deeply satisfying. Through our thoughtfully curated set menus, guests are invited to experience dishes that carry more than a century of Chutima family history. Every plate tells a story. When you join Lotus of Siam, you’re not just working at a restaurant—you’re becoming part of a living tradition, a family legacy, and a team that takes pride in craft, culture, and excellence.

Requirements

Previous experience in a kitchen leadership role with a strong base of culinary knowledge.
Excellent communication and interpersonal skills.
Possesses problem-solving skills through the ability to diagnose and develop solutions.
Attention to detail.
Displays financial understanding.
Candidates must be able to bend and lift to 50 lbs.
Must be a team player and have a positive attitude.
Candidate must be able to work a flexible schedule and be able to work weekends and holidays.

Nice To Haves

Familiarity and knowledge of Asian cuisine and ingredients preferred.

Responsibilities

Managing inventory so that all necessary ingredients are stocked for service.
Hiring new staff and providing training to facilitate quick acclimation.
Streamlining the kitchen processes to maintain prompt service times.
Working with the Chef de Cuisine, and other managers, to develop and maintain the restaurant menu.
Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels.
Creating schedules for all kitchen staff.
Tracking kitchen finances to identify areas of potential waste.
Covering call-out stations as needed.
Ensure consistent food quality and portion control according to recipes.
Conduct quality checks to maintain food standards and presentation.
Supervise and coordinate daily kitchen activities, including food preparation, cooking, and plating.
Provide guidance, motivation, and support to kitchen staff, resolving any conflicts or performance issues.
Maintain open and effective communication with front-of-house staff to ensure seamless service.
Report kitchen-related issues to upper management.
Follow all SNHD food and sanitation guidelines.
Must have a Food Handler Safety Card in Nevada.
Handle and store food products correctly (FIFO).
All other duties as assigned.