Kitchen Manager

At Piero’s Italian Cuisine, every dish reflects our passion for excellence and tradition. The Kitchen Manager plays a key leadership role in maintaining the integrity of our culinary program by ensuring smooth kitchen operations, consistent food quality, and a culture of teamwork and respect. This hands-on leader works closely with the Executive Chef to oversee daily production, manage kitchen staff, and uphold the standards that have made Piero’s a Las Vegas icon for over four decades.

Key Responsibilities

Culinary Operations

• Oversee day-to-day kitchen operations to ensure efficiency, consistency, and quality
• Maintain recipe integrity, portion control, and presentation standards across all menu items
• Collaborate with the Executive Chef on menu planning, seasonal updates, and special events
• Ensure all food is prepared safely, on time, and in accordance with Piero’s standards
• Conduct regular line checks and tastings to maintain excellence

Team Leadership & Development

• Supervise, train, and support kitchen staff, fostering a positive and productive environment
• Schedule and manage staffing levels based on business needs
• Conduct pre-shift meetings to communicate priorities and motivate the team
• Coach and develop cooks, prep staff, and dishwashers for long-term growth
• Promote professionalism, respect, and accountability in every aspect of kitchen culture

Inventory & Cost Control

• Manage ordering, receiving, and inventory control to minimize waste and control costs
• Work closely with vendors to ensure quality ingredients and competitive pricing
• Track and report food and labor costs to maintain budget goals
• Ensure accurate invoice coding and timely communication with accounting

Health, Safety & Sanitation

• Maintain a clean, organized, and compliant kitchen at all times
• Ensure all staff follow Clark County Health Department and OSHA guidelines
• Conduct regular inspections of work areas, equipment, and storage for cleanliness and safety
• Uphold proper food handling, labeling, and storage procedures

Collaboration & Communication

• Partner with the Executive Chef, Restaurant Manager, and FOH team for seamless service coordination
• Communicate clearly and efficiently with all departments to anticipate needs and resolve issues quickly
• Support the culinary team during service, stepping in wherever needed to ensure success

• 3–5 years of kitchen management or supervisory experience in fine dining or upscale restaurant operations
• Strong culinary knowledge, preferably with Italian cuisine or classic continental background
• Proven ability to lead, train, and motivate a high-performing kitchen team
• Understanding of food safety, sanitation, and health regulations
• Excellent organizational and problem-solving skills
• Proficiency with kitchen management systems, ordering platforms, and inventory software
• Valid Clark County Food Handler Card required; Alcohol Awareness Card a plus

Physical & Availability Requirements

• Ability to stand, walk, and work in a high-volume kitchen for extended periods
• Must be able to lift and safely move up to 50 lbs as needed
• Availability to work evenings, weekends, and holidays

Ideal Candidate Traits

• Calm and collected under pressure with strong attention to detail
• Passionate about great food and impeccable execution
• Team-oriented leader who values collaboration and accountability
• Committed to maintaining the legacy and excellence that define Piero’s Italian Cuisine