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Jobs at The Mob Museum

Kitchen Manager (FT)

Location: Las Vegas, NV

Department: Food and Beverage

Type: Full Time

Min. Experience: Experienced

Position Overview:

The Kitchen Manager will manage the back of house operations at the retail café and speakeasy bar kitchen located inside the Museum.  This individual will maintain effective overall management of both kitchen operations in accordance with the Mob Museum mission statement, core values, operating procedures and policies. They will also ensure the highest quality food is prepared on a consistent basis while achieving all set budgetary goals.

Reporting to the Director of Food and Beverage, the Kitchen Manager will assist with the development of food menus, purchasing procedures, staffing levels, and inventory guidelines. In this role, the Kitchen Manager will assist in identifying, hiring, and training staff to ensure exceptional food quality, kitchen cleanliness, and for overseeing all phases of food production. This position will be responsible for food quality, staff safety, guests concerns and complaints and always strive for 100% guest satisfaction.

Major Tasks & Responsibilities:

  • Ensure all menu items are prepared in accordance to recipe and preparation standards for the Mob Museum.
  • Maintain a clean, sanitary environment at all times in accordance to state and local health regulations and training staff on proper sanitation guidelines.
  • Increase sales by ensuring Guest satisfaction and prompt problem resolution.
  • Prepare any required reports or food orders in a timely and accurate manner.
  • Train all kitchen personnel to ensure their job duties are carried out in the proper manner at all times in accordance Mob Museum policies.
  • Exercise good judgement and decision making in escalating concerns and aggressively resolve issues.
  • Demonstrate leadership in fostering an organizational culture that values innovation, promotes, inclusion, and inspires excellence in the work environment.
  • Provide direct supervision and professional development of Café and kitchen staff, ensuring appropriate supervision, coaching, and modeling behaviors that are consistent with exceptional hospitality.
  • Prepare and conduct quarterly performance appraisals.
  • Set performance expectations and monitor training process to ensure quality of training.
  • Initiate corrective/improvement action as needed or at the manager’s direction.
  • Responsible for retention of staff through motivation, recognition, coaching and professional development.
  • Achieve all financial and budgetary goals.
  • Perform weekly inventory per Mob Museum guidelines.
  • Perform daily shift temperature line checks.
  • Analyze and dissect guest trends and attendance projections and write a schedule within your budget guidelines.
  • ServSafe Certified for Food prior to the opening
  • Other duties as assigned.

Experience / Qualifications / Requirements:

  • Kitchen Manager must have a minimum of 2 years of supervisory experience in a fast-paced kitchen.
  • Minimum of 3 years of experience in varied kitchen positions (grill, fryer, pantry, sauté and prep).
  • Passion for creating a world-class museum that is unrivaled in content and recognized for a truly outstanding guest experience.
  • Enthusiasm for working in an organization where change is frequent, structure is evolving, and flexibility, teamwork, and good humor are absolute necessities.
  • Understanding and comfort with food services as a contributor to a larger, all-encompassing guest experience.
  • Demonstrate knowledge of proper food safety and sanitation procedures.
  • Possess excellent verbal and written communication skills, strong leadership ability.
  • Solid track record of success in previous assignments demonstrating upward career tracking.
  • Outstanding attention to detail, particularly in terms of stock rotation, inventory receipt, scheduling, and food delivery/presentation.
  • Culinary school background a plus.
  • Must be able to work a flexible schedule including opening, closing, weekends, and holidays.
  • Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation.
  • Experience in opening a restaurant a plus.
  • Must be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Must be able to work in a standing position for long periods of time (up to 9 hours).
  • Finger/hand dexterity to operate kitchen machinery, equipment, and hand tools, knives, etc.
  • Ability to withstand changes in temperature, occasional smoke, steam, and heat in a confined area.
  • Bi-lingual (English/Spanish) is a plus.

Background / Education:

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

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