Kitchen Operations Manager Jobs in Nevada (NOW HIRING)

Description

Position Summary

The Kitchen Supervisor supports the Chef team by leading BOH operations during assigned shifts, ensuring culinary excellence, recipe consistency, food safety, and efficient execution. This role oversees prep, line readiness, opening/closing procedures, and real-time problem solving to keep the kitchen running smoothly. The Kitchen Supervisor coaches cooks, upholds JAG standards, manages pacing during service, and collaborates with FOH leaders to support an outstanding guest experience.

Key Responsibilities

Shift Leadership & Culinary Standards

• Act as BOH      leader and point of contact during assigned shifts, supporting chefs with      daily execution.
• Conduct line      checks before each service: temperatures, seasoning, recipe adherence,      product quality, equipment readiness, and station setup.
• Manage kitchen      flow during service - ticket pacing, communication with expo, coordinating      between stations, and troubleshooting bottlenecks.
• Uphold JAG      culinary standards, recipes, and plating guides, correct deviations      immediately.
• Support guest      recovery by ensuring remakes or adjustments are executed promptly and      accurately.

Opening & Closing Responsibilities

• Lead kitchen      opening procedures: prep review, walk-throughs, station setup, equipment      startup, temperature logs, and cleanliness checks.
• Oversee closing      procedures: breakdown, labeling, storage, sanitation, equipment shutdown,      waste logs, and nightly checklist completion.
• Verify stations      are clean, organized, and properly stocked for the next shift.
• Ensure all      required logs - temperature, receiving, waste, and sanitation - are      completed accurately.

Prep, Production & Station Management

• Maintain prep      lists daily; assign tasks based on skill set, volume forecasts, and par      levels.
• Ensure proper      rotation (FIFO), labeling, dating, and storage of all products.
• Conduct ongoing      quality control on prep, sauces, proteins, and mise en place.
• Work on the      line during busy periods or when staffing gaps require support.
• Monitor recipe      and portion adherence to maintain consistency and manage food cost.

Team Development & Coaching

• Coach cooks and      dishwashers in real time on technique, speed, organization, and JAG      culinary behaviors.
• Support      onboarding and training for new team members, including station      certifications.
• Document      performance feedback and communicate trends to the Chef team.
• Foster a      positive, respectful, and collaborative kitchen culture.

Safety, Sanitation & Compliance

• Maintain strict      DOH compliance and proper food safety standards at all times.
• Enforce kitchen      hygiene: handwashing, glove use, uniform standards, and workstation      cleanliness.
• Verify allergy      and dietary restriction procedures are followed.
• Oversee safe      equipment usage, chemical handling, and kitchen organization to minimize      risk.
• Report facility      issues immediately and support incident documentation when needed.

Operational & Financial Accountability

• Support      inventory counts, ordering, receiving, and product rotation.
• Reduce waste      through accurate prep, portion control, and communication with Chef team.
• Track and      escalate product shortages, quality issues, or over-prep risks.
• Manage labor      in-shift by reallocating tasks or adjusting deployment as volume changes.

Requirements

Required Qualifications

• 3+ years of strong      cook experience with leadership potential.
• Solid      understanding of culinary fundamentals, food safety, and high-volume      kitchen operations.
• Ability to lead      a team during service and maintain calm under pressure.
• Strong      communication skills; ability to work closely with FOH and Chef      leadership.
• Tech comfort      (inventory tools, POS/KDS, Google Workspace).
• Flexibility to      work nights, weekends, and holidays.

Working Conditions & Physical Requirements

• Ability to      stand and work on your feet for extended periods (up to 8 hours).
• Frequent      lifting, bending, reaching, and carrying up to 30 lbs.
• Fast-paced      environment with heat, steam, cold storage, and exposure to cleaning      agents.
• Slip-resistant      footwear required.

In Return, We Offer You

• Competitive      hourly pay with growth opportunities
• Eligible health      & wellness benefits (for qualifying positions)
• Employee dining      and partner discounts
• A development      path toward Sous Chef and future culinary leadership

Equal Opportunity Employer

Jose Andres Group is an Equal Opportunity Employer and participates in the federal E-Verify program.