Food Service Manager I

The College of Southern Nevada appreciates your interest in employment at our growing institution. We want your application process to go smoothly and quickly. We ask that you keep in mind the following when completing your application:

• Once you start the application process you cannot save your work. Please ensure you have all required attachment(s) available to complete your application before you begin the process.
• Required attachments are listed below on the posting. Your application will not be considered without the required attachments.
• Please note that applications must be submitted prior to the close of the recruitment. Once a recruitment has closed, applications will no longer be accepted.

If you are unable to attach the required documents to your online application or need assistance regarding the application process, please contact the Talent Acquisition team within Human Resources via email at hr.recruitment@csn.edu or call (702) 651-5800 to be directed to the appropriate Recruiter.

Job Description

Based on the volume of applications received this recruitment may close at any time. Applicants are encouraged to apply as soon as possible.

Position Overview

We are seeking an experienced Kitchen Manager to oversee operations in our Culinary Arts program. The ideal candidate will be responsible for inventory management, staff supervision, food preparation oversight, and ensuring compliance with health and safety regulations.

Key Responsibilities

• Plan, organize, and assist with quantity ordering, receiving, storage, preparation, and food service operations.

• Establish and maintain inventory control procedures to prevent theft, spoilage, and waste.

• Train employees and student workers on safe equipment operation and proper culinary procedures.

• Coordinate with faculty to ensure readiness for culinary classes.

• Support special events and catering operations as needed.

• Assign and review work of staff, adjust schedules, and participate in food preparation when necessary.

• Evaluate employee performance, provide orientation to new staff, and participate in the hiring process.

• Address personnel issues and recommend appropriate disciplinary action when needed.

• Maintain security of kitchen tools and equipment.

• Coordinate facility maintenance and repairs.

• Ensure compliance with Nevada and Clark County regulations, OSHA standards, and ServSafe requirements.

Minimum Qualifications

• Graduation from high school or equivalent education and two years of experience in a high volume food service operation that involved planning, organizing and supervising work of others; purchasing food stuffs; meal planning; and preparation and serving of food; OR an equivalent combination of education and experience as described above.

Preferred Qualifications

• Previous experience in a professional kitchen environment.

• Strong organizational and leadership skills.

• Knowled