Kitchen Manager - Flanker Las Vegas

Carver Road Hospitality•Las Vegas, NV

About The Position

Following successful launches in Salt Lake City and Arizona, Carver Road Hospitality brought its Flanker food and beverage concept to the Las Vegas Strip with their Summer 2023 debut of Flanker Kitchen + Sports Bar at Mandalay Bay Resort and Casino. Flanker’s extensive menu of elevated American fare features scratch burgers, sliders and shareable tacos, among other handheld favorites. A healthy selection of salads and bowls and weekend brunch items round out the offerings. Position Summary The Kitchen Supervisor will support the Executive Chef in all aspects of restaurant operations, with primary focus on training and supporting the kitchen staff. The Kitchen Supervisor will be responsible for the safety and success of the kitchen when the Executive Chef is away.

Requirements

2 years previous experience as a Kitchen Supervisor and/or similar position preferred
Proficient with computers (Microsoft Products), POS and technology
Professional verbal and written communication with guests, employees, vendors, and ownership.
Must be able to stand, lift and bend for extended periods of time.
Must be able to bend and lift to 50 lbs.
Role may include job duties or tasks requiring repetitive motion.
Working environment may include exposure to hot kitchen elements or cleaning materials.
Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

Nice To Haves

Fluency in Spanish is a plus.

Responsibilities

Maintain professional appearance standards as directed in the Carver Road Hospitality Employee Handbook.
Handles all allergy and/or dietary restrictions and modifications.
Ensures BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor.
Handles all food items by washing, chopping, and cutting according to recipe specifications.
Maintains cleanliness and sanitation of stations, the kitchen, and the entire venue in accordance with Health Department.
Ensures all stored product is labeled and stored following FIFO and company standards.
Possesses in-depth knowledge of assigned recipes and execution.
Create production lists and assignments.
Supervise the execution of regular service.
Communicates product needs to the chefs, and the support staff.
Assist in menu planning, inventory and managing of supplies
Possess practical knowledge of the job duties of all supervised employees.
Reports all breakage or damage of equipment immediately to management.
Attends and participates in any training sessions, departmental meetings, and daily pre-service meetings.
Must be organized, self-motivated, and proactive with a strong attention to detail.