Kitchen Manager
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
- 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.
- 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.
- Familiarity and knowledge of Asian cuisine and ingredients preferred.
- Candidate must be able to work a flexible schedule and be able to work weekends and holidays.
Before the James Beard Award and the Gourmet Magazine review, Lotus of Siam was a small little hole in the wall located in Commercial Center in Las Vegas. November 1999 was the month Chef Saipin and her husband Bill took over Lotus of Siam. Since then, Thai food became an adventure for those willing to step out of their comfort zones for Asian Cuisine. Chef Saipin’s distinct cooking has been passed down from generations after generations, from both her grandmothers and her husband’s grandmothers. Her northern style cooking has opened America into the “Northern” world of Thailand, away from the Bangkok style of sweet and tang. The northern menu consists of hearty herbs and spices, along with Thai style stews and coconut-less curries. Through her set menu’s, our guest can dine and enjoy recipes from over 100 years in the Chutima family.
(if you already have a resume on Indeed)