Kitchen Manager
Location(s) Las Vegas, NV
Employment Type Permanent
Job Listed 19-May-2019
Job Description

Pampas Brazilian Grille, an eight-million-dollar restaurant on the Las Vegas Strip, is seeking a Chef/Kitchen Manager  that possesses outstanding business and interpersonal skills as well as the ability to maintain high standards of quality and guest satisfaction. The candidate must be a self-starter and goal oriented in achieving outcomes that will generate revenue and control costs.

Annual Salary plus Quartly performance pay and Annual bonus opportunities.

Concept and History

We are Pampas, “Churrascaria Brazilian Grille”. We are not a buffet or a steakhouse; we share something in the world of dining that only a small percent of other restaurants is a part of. Since the very first spit was laid across the searing coals in the Pampas plains of Brazil, very little has changed. Gathering together to celebrate, the Gaucho of the Pampas plains always brought their finest to the fire. Local farmers joined in by contributing the best that their fertile soils had brought forth. The best meats and produce were simply served with little or no adornment to showcase their natural goodness. Today we continue this time-honored tradition the Gaucho of the Pampas plains began over two centuries ago by bringing you the best every day.

The idea is to be the menu to the guest at Pampas.  Tell them what they want.  We believe that the spoken word is far more effective than dropping a piece of paper in front of them and leaving them to figure it out for themselves. After the menu is explained to them the written can be referred to in more detail if the guest is looking for something else.  What sets us apart from other Churrascaria is that we offer a menu in addition to our Rodizio options.  We also are known for our Surf and Turf Rodizio. Guests are greeted by our hosts with warmth, a smile and a genuine pride in where they work. They describe the dining experience for our future guests, the system of service “Rodizio Style”. The types of meat that we serve, they tell about our extensive salad bar and all our hot items that accompany their meal, not forgetting the appetizers. They offer to take the guests on a tour of the salad bar. Here at Pampas we take pride in our concept, this is something that usually will amaze them and most times they ask to be seated after that.

Our Way of Doing Business

Pampas Brazilian Grille’s success depends on our people. Our restaurant can only prosper and provide opportunities for employment and growth when we continually improve ourselves, and the work we do. We recognize however, that success is not measured by sales; guest counts, and numbers alone. We are measured as much by the way in which we achieve our goals, as we are by the actual achievements themselves. We believe that a commitment to uncompromising values and integrity should always guide our decisions and actions as we pursue our goals.

Following are the core values that form the foundation of our measurement of success:

  • We believe in providing legendary service.
  • Our goal is to provide the kind of unique and genuine sort of personal care and attention that our guests tell stories about.
  • We believe that good enough isn’t.
  • We never stop trying to do it better, no matter how good we are. We constantly strive to "raise the bar.”
  • We believe in honesty and trust.
  • We work to build trust with others in each transaction and interaction.
  • We recognize that honesty and trust form the bond that holds organizations and relationships together.
  • We believe in the ongoing training and development of our people.
  • We see it as a worthy investment in the future of the restaurant and as a way of enabling our people to achieve their potential in whatever they do.
  • We believe our continued success depends on teamwork.
  • We know that great achievements are only possible from helping and respecting each other.
  • We believe in doing business in a professional and orderly manner.
  • We take great pride in having good systems, standardized procedures and being organized.
  • We believe in being responsible to others and to ourselves.
  • We do what we say we are going to do when we say we are going to do it. We believe in personal accountability and avoid blaming others when things don’t turn out as planned         

Duties & Responsibilities:

  • Understand and comply with all policies, procedures, standards, specifications, guidelines and training programs.
  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • Make employment and termination decisions.
  • Fill in where needed to ensure guest service standards and efficient operations.
  • Continually strive to develop your staff in all areas of managerial and professional development.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
  • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
  • Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
  • Proven ability to produce constancy in cash flow with substantial growth.


  • Be 21 years of age.
  • Completed high school or equivalent and have minimum secondary education of at least an Associate Degree.
  • Be able to communicate (both oral and written) and understand the predominant language (English) of the restaurant’s trading area.
  • Have knowledge of service and food and beverage, generally involving at least three years of back of the house experience as a kitchen manager and have a full working knowledge of accounting practices.
  • Possess excellent basic math skills and have the ability to operate a cash register or POS system, complete knowledge of Microsoft office and email systems.
  • Be able to work in a standing position for long periods of time (at least 8 hours).
  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Must have the stamina to work 50 to 60 hours per week.

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