Kitchen Manager-Bubba Gump

Landry's, LLC.•Laughlin, NV

1d•Onsite

About The Position

It is the responsibility of the Kitchen Manager to oversee and manage kitchen operations to ensure all policies, procedures and health regulations are followed. Interact with other Department Heads to help the department operations proceed smoothly.

Requirements

Ability to understand high-volume operations.
Ability to be a self-starter.
Possess strong interpersonal and organizational skills.
Ability to walk, stand and/or bend continuously to perform essential job functions.
Ability to work under pressure and deal with stressful situations during busy periods.
Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams.
Excellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skills.
Excellent interpersonal and communication skills (verbal and written), fluent English and articulate.
Ability to work efficiently, independently and cohesively, consistently producing quality results.
Computer literate in Microsoft Windows applications required; Spa Soft experience preferred.
Minimum three (3) years’ experience in a high-volume kitchen operation.
One year prior inventory/cost control experience.
Knowledge of all kitchen equipment.
Computer skills helpful.
Good people skills.
Must speak, read, write and understand English.
Must be able to perform basic math (addition, subtraction division, multiplication).
Minimum age requirement is 21.

Nice To Haves

Prefer a minimum of three years (or greater) of experience cooking in reputable dining establishments.
Culinary degree a plus, but not necessary.

Responsibilities

Assist managing kitchen operations in an efficient and professional manner to ensure quality product to guests.
Monitor operation expenses while ensuring all employees maintain quality standards.
Interact with other department heads to ensure outlet operations proceed smoothly.
Assist with implementing and monitoring action plans to minimize expenses.
Control labor expenses based on business levels.
Maintain accurate paperwork for inventory levels, scheduling, payroll, and employee records.
Monitor daily production and ensures food items are prepared and distributed in a timely manner.
Assist with food preparation as needed and ensures product consistency.
Monitor waste and over-production, ensure proper rotation of food items and quality control.
Maintain par levels of outlet and supplies.
Ensure employees adhere to established policies and procedures and health regulations.
Monitor employee training.
Maintain the overall cleanliness of the kitchen. Ensure a neat, clean and safe working environment.
Complete special projects as requested.