Village Pub is looking for a new Kitchen Manager! Serving the Las Vegas community for over 50 years, we exist to provide opportunity, inspiration, and stability for our employees and their families through our success and growth. We offer medical, dental, and vision benefits for all of our full-time employees! Other benefits include a 401(k) program, PTO, and much more.
Position Summary
- The Kitchen Manager must be a self-motivated, positive, and exemplary employee. The Kitchen Manager is responsible for all kitchen operations and is therefore required to be knowledgeable in all facets of the kitchen operations. Cohesive working conditions are the responsibility of the kitchen manager. In addition to this, the kitchen manager must be knowledgeable in all operations and our safety policies. The kitchen manager serves as a source of information for the kitchen staff and the customer.
Essential Functions
- Assist chefs with employment and termination decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Must enforce all procedures and policies. Prepare all required paperwork, including forms, reports, and schedules, in an organized and timely manner. Oversee and ensure that restaurant policies and employee performance appraisals are followed and completed on a timely basis. Administer prompt, fair, and consistent corrective action for all company policies, rules, and procedure violations.
- Maintain the highest level of sanitation and be responsible for the inspection with the health department, including immediate correction of any areas in violation. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, and other equipment and food storage areas. Ensure that the kitchen is organized and ready for daily operations by following proper procedures. Keep all equipment and fixtures in a clean, well-serviced condition. See that all employees maintain all supplies in a neat and organized fashion. Expand yourself by delegating functions that can be performed by other employees and setting up checkpoints to assure all parts are adequately completed.
- Use leadership ability to motivate staff, provide good communications to ensure that the staff knows and strives toward the company objectives, and develop good communications between employees to help maintain team spirit.
- Order products regularly to eliminate out-of-stock items such as food, paper goods, and cleaning supplies.
- Oversee and budget labor costs.
- If employees call in sick, quit, injure themselves on the job, or are a no-call no-show, it is your responsibility to cover that shift.
- Improve schedules to eliminate overtime.
- Attend manager meetings and organize kitchen staff meetings as needed.
- Develop and implement effective procedures and controls for buying, pricing, and discarding products to prevent loss and to assure customers of the freshest products. Review invoices and report differences to the corporate buyer. Be on guard against pilferage from vendors, customers, and employees. Work on quality control, ensure that all products are up to quality and freshness plus packaged, dated, and labeled correctly. Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition. Make sure deliveries are performed in accordance with receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures. Check and maintain proper food holding and refrigeration temperature control points.
- Oversee training of new kitchen employees—work line during peak periods to ensure guest service standards and efficient operations. Strive to increase kitchen sales.
Physical Requirements
Must be able to reach, bend, stoop and frequently lift up to 50 pounds. Must be able to work in a standing position for long periods (up to 9 hours).
Core Values
v Service- Personalized, warm, and consistently exceptional customer service
v Value- Committed to deliver quality products for great prices
v Growth- Promote personal development and growth for all team members
v Family- Create a family-like environment by staying close to our guests and our team members
v Passion- Work with passion and enthusiasm every day
This job description is not an exhaustive list of all functions required of this position. Duties and/or responsibilities may be subject to revision to meet business needs.
Job Type: Full-time
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Restaurant type:
Shift:
- Day shift
- Evening shift
- Morning shift
- Night shift
Weekly day range:
- Monday to Friday
- Weekends as needed
Application Question(s):
- Are you at least 21 years of age or older?
- Do you have knowledge of health, safety, and sanitation practices?
- This is a full-time position, working 40 hours per week. Shift may vary, must have the ability to work nights, weekends, and holidays. Are you able to make this commitment?
Education:
- High school or equivalent (Required)
Experience:
- high volume restaurant kitchen management: 2 years (Required)
- BOH and FOH kitchen: 2 years (Required)
License/Certification:
- Health Card (Preferred)
- TAM Card (Preferred)
Ability to Relocate:
- Las Vegas, NV 89128: Relocate before starting work (Required)
Work Location: In person