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Hotel. Casino. Private Club. Resort. Vacation Club. Restaurant.

Commissary Director

Las Vegas, NV 89123

Posted: 03/10/2023 Country: US Job ID: MV81228127 Salary: $60000-75000 / year State/Province: NV

Job Description

This person will be in charge of culinary production for restaurants, commissary, multi-course tastings, events, and general research and development


  • Menu development, food purchase specifications, and recipes
  • Supervise all kitchen managers including assistant kitchen managers
  • Monitor food and labor budgets for each department
  • Maintain professional food quality and sanitations standards in compliance with local health regulations
  • Ensure the highest standard of sanitation, cleanliness and safety is maintained at all times.
  • Menu planning for restaurants, specialty events, festivals, monthly specials and PR opportunities.
  • Coordinate the work of kitchen employees to assure food preparation is economically and technically correct within budget goals.
  • Streamline commissary procedures to save on food and labor cost while increasing productivity and quality of food staples.
  • Establish and maintain controls to minimize food waste.
  • Develop and maintain standard recipes and procedures for food preparation and presentation.
  • Work alongside and reporting to the Director of Operations and owners to provide necessary data for applicable parts of the budget and monitor actual financial results.
  • Attend food and beverage staff and management meetings.
  • Develop pars to assist kitchen managers in maintaining proper inventory levels and creating food ordering systems.
  • Evaluate vendor options and pricing, constantly striving to purchase the best quality food items at the most reasonable price.
  • Order products frequently for the different locations, including food, liquor, and merchandise.
  • Motivate and develop staff, including cross- training and promotion of personnel alongside training/development.
  • Responsible for overseeing maintenance
  • Continual improvement of best practices
  • Create monthly special items.
  • Handle emergency situations as they arise at the stores
  • Perform kitchen audits
  • Responsible for all 7 locations including out of state


  • Must have a current Food Handlers Safety Card and ServSafe
  • Ability to perform quickly and efficiently in a fast paced work environment
  • Ability to lead and communicate clearly with managers and kitchen personal
  • Minimum of 5 years’ kitchen manager experience preferred
  • Ability to climb, reach, bend, stoop, and frequently lift at least 50 pounds
  • Must be able to stand for up to 10 hours in hot, wet, humid and loud environments and work 50-55 hours per week (including nights, weekends, and holidays)
  • Must have experience using R365

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