Kitchen Manager - Las Vegas - The Mob Museum

    The Mob Museum
    The Mob Museum Las Vegas

    1 week ago

    $60,000 - $80,000 (USD) per year
    Description

    Position Overview:

    The Kitchen Manager participates in the oversight and execution of the Museum's food service operations, with a primary focus on maintaining and enhancing the Museum's food offerings in our Concessions, Event Plaza, Speakeasy, and private event operations. As a Kitchen Manager, you will contribute to creating a unique, world-class guest experience by delivering exceptional service and ensuring memorable encounters. The Kitchen Manager's responsibilities may include the daily and special event operations of those areas involved in providing food amenities to Museum guests, namely the Speakeasy, Speakeasy Kitchen, 2nd floor Concessions, Event Plaza, food service for public programs, private and special event operations.

    The Kitchen Manager participates in the oversight, performance coaching and professional development of line cooks and other employees who operate in the back of the house, for the 2nd floor Concessions and Underground kitchen. Reporting to the F&B Director, the Kitchen Manager is a key member of the management team, providing strong leadership in support of the mission, vision, and values of the organization.

    Major Tasks & Responsibilities:

    • Foster a culture of world-class service, ensuring exceptional guest interactions and maintaining a strong connection between the Museum and the public.

    • Work with the F&B Director to develop and deliver unique and memorable guest interactions, which highlight thematic food recipes, techniques, ingredients, and stories, imparting these to front of house staff for their guest engagement.

    • Oversee the presentation and staffing of all active kitchen areas at the Museum, setting standards and expectations for staff conduct providing guidance, coaching, and modeling exceptional hospitality behaviors.

    • Provide daily supervision and professional development of kitchen staff, ensuring appropriate supervision, coaching, and modeling of behaviors that are consistent with exceptional hospitality.   

    • Oversee the kitchen operations, ensuring proper purchasing, inventory control, food safety, cleaning, and receiving that is highly efficient, diligent, and consistent for all kitchen products including but not limited to produce, dry goods, baked goods, proteins, dairy, paper products, flatware, etc., needed for the operation of the Speakeasy kitchen, including maintaining relationship with distributors, vendors and other outside parties to ensure reliable supply delivery.

    • Take an active role in scheduling, payroll approvals, and coordinating time off requests, ensuring appropriate staffing levels within budget constraints.

    • Support compliance with City of Las Vegas and Southern Nevada Health District regulations, including staff work cards, and food safety.

    • Contribute to refining standard operating procedures and providing specific training opportunities to improve staff performance.

    • Collaborate on the development and enhancement of the Museum's food offerings, including the cocktail program, food menu, and catering menu in the various F&B locations.

    • Work with F&B management, Sales, and Exhibits & Programs departments to develop menus for Museum events that maximize net revenues and maintain cost parameters. While ensuring world-class food offerings for facility rentals, public programs, and special events.

    • Stay informed about organizational and community happenings to provide guests with relevant information and actively promote upcoming programs and events.

    • Demonstrate leadership in fostering an innovative, inclusive, and excellent work environment.

    • Perform other duties as assigned.

    Experience / Qualifications / Requirements:

    • Minimum of 4 years of experience in food service, catering, events, or related disciplines, with at least 2 years in a leadership role.

    • Proven track record of developing, motivating, and supervising a strong team of employees, with at least 2 years of supervisory experience preferred.

    • Strong leadership and management skills, with the ability to engage individuals from diverse backgrounds and handle workplace issues effectively.

    • Sensitivity and awareness of issues related to access and inclusion.

    • Ability to problem-solve and take ownership of situations, demonstrating sound judgment and authoritative responses under stress.

    • Excellent interpersonal, facilitation, and public speaking skills.

    • Creative mindset with a passion for innovation.

    • Enthusiasm for creating an unrivaled museum with an outstanding guest experience.

    • Comfortable working in a dynamic and evolving organization, embracing flexibility, teamwork, and a positive attitude.

    • Proficiency in MS Word, Excel, and Powerpoint

    • Able to constantly operate a computer, phone, or other office productivity machinery.

    • Able to stand for extended periods and to meet the physical demands of inventory control. Must be able to lift and carry up to 50 lbs.

    • Able to work in confined locations.

    • Able to tolerate and work effectively in areas with varying noise levels, dim lighting, and varying temperatures including within active alcohol production areas and within refrigerated spaces.

    • Able to lead building evacuations and respond to other emergency situations.

    • Must have or obtain Food Handler's Card upon placement.

    • Following certifications are preferred: Certified Food Safety Manager Card (SNHD), ServSafe Food Protection Manager Certification (ANSI), ServSafe Alcohol (Nevada Restaurant Association)

    Background / Education:

    Culinary school diploma or degree in food service management or related field. Work experience may be considered as a substitute for academic credentials.

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