Kitchen Manager - Luchini Las Vegas

Tao Group Hospitality offers competitive benefits for all full-time team members such as:

• Medical, Dental, and Vision Coverage
• 401(k) Retirement Program with Employer Match
• Life and Disability Insurance Plans
• Ancillary Insurance Plans
• Mental Health Support and Services
• Fertility & Family Forming Support and Resources
• Pet Insurance
• Employee Discounts
• TAO Savings Marketplace
• Time off and much more!

The Kitchen Manager position is responsible for ensuring all food preparations are met with the highest quality standards and menu specifications. Act as a leader and mentor to the line level staff, while supporting the management in essential restaurant functions.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Efficiently operate within pre-established food and labor cost controls and plays an active role in contributing to the outlets profits
• Maintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items
• Design production schemes and assists in implementation of restaurant menu and menu engineering
• Provide management and support of all kitchen employees ensuring proper scheduling and vacation planning
• Maintain high customer satisfaction through consistently introducing innovative products
• Establish measurable goals and objectives that focus on profit, product and people
• Ensure kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene
• Ensure all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, state and local laws as well as the Culinary Union
• Ensure that employees have all required certification validated, i.e., Health Cards, and Alcohol Awareness
• Provide employees with proper training and developmental opportunities that will aid in their career aspirations
• Ensure kitchen equipment is properly maintained and functioning
• Actively interact with guests and consistently coaches' staff on guest relations skills

IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE POSITION WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES:

• Accountability
• Development
• Working relationships
• Judgment
• Quality of work
• Job skills knowledge
• Productivity
• Dependability
• Reliability
• Written communication
• Verbal communication
• Manageability
• Appearance
• Teamwork
• Guest satisfaction

SUPERVISION:

• Reports to the Executive Chef

EDUCATION/WORKING KNOWLEDGE:

• High School Diploma Required
• Minimum of two year (2) culinary degree preferred
• Proof of eligibility to work in the United States
• Valid Driver’s License
• 21+ years of age
• Maintain a professional, neat and well-groomed appearance adhering to Company standards
• Minimum of five (5) years prior experience at a high volume, five-Star quality operation
• Well versed in both classic American cuisine as well as a background in fast paced environment.
• Experience in labor and food cost control
• Previously worked with all products and food ingredients
• Experience planning and developing menus and recipes
• Food handling certification
• Excellent communication and organizational skills
• Strong coaching and development skills
• Ability to proactively lead a team

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE:

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Must have strong problem-solving skills
• Excellent written and verbal communication skills required
• Ability to work under pressure and meet deadlines
• Must have good positive energy throughout the day
• Must be able to read the computer monitors and print legibly
• Must be able to bend, kneel, and/or stand for extended periods of time
• Must be able to move quickly through work and set the pace in the kitchen
• Must be able to push and lift up to 25 lbs.
• Small to Medium office environment
• Office, Casino,