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Jobs at The Mob Museum

Kitchen Manager / Head Chef

Location: Las Vegas, NV

Department: Food & Beverage

Type: Full Time

Min. Experience: Mid Level

Kitchen Manager/Head Chef
 

Position Overview:
The Kitchen Manager/Head Chef is responsible for the execution of the Museum’s delivery of food service amenities, with a keen focus on establishing the Museum’s Speakeasy as a one-of-a-kind, world-class guest experience, offering guests unique, unexpected and memorable encounters. The Kitchen Manager’s direct responsibilities will management of the daily operations of those areas involved in providing food services to Museum guests, including the Speakeasy Kitchen, food service for public programs and private events, and Museum concessions items that are prepared in-house. The Manager provides coaching and professional development of kitchen staff. Reporting to the Sr. Director of Food and Beverage, the /Head Chef is a key member of F&B team, providing strong leadership in support of the mission, vision, and values of the organization.

Major Tasks and Responsibilities:

  • Serve as the Kitchen Manager, advancing a culture of world-class service in all guest interactions and contact points between the Museum and the public.
  • Develop and deliver unique and memorable food-oriented guest experiences, which highlight thematically-aligned food offerings, techniques, ingredients, and stories.
  • Provide daily supervision and professional development of kitchen staff, ensuring appropriate supervision, coaching, and modeling of behaviors that are consistent with exceptional hospitality.
  • Oversee kitchen operations, ensuring proper inventory control, food safety, cleaning, and ordering that is highly efficient, diligent, and consistent.
  • Participate in the ongoing refinement of standard operating procedures, while ensuring the provision of specific training opportunities for kitchen staff that elevate individual and team performance.
  • Continually evaluate, and improve upon the Museum’s Food Program, ensuring food recipes are thematically and historically appropriate, well-received, and profitable.
  • Develop food menus for additional revenue centers which currently exist or are contemplated in the future.
  • Participate in the evaluation and recommendations for capital investment and improvement in kitchen equipment with an eye towards improving efficiency and profitability, expanding offerings, and the continual enhancement of the overall quality of the guest experience.
  • Collaborate with the People & Culture Department and others, as necessary, to update and improve Kitchen Manual, training schedules and staff testing materials.
  • Ensure the proper purchasing, receiving and inventory control protocols for all kitchen products including but not limited to produce, dry goods, baked goods, proteins, dairy, paper products, flatware, etc., needed for food services operations, including maintaining relationship with distributors, vendors and other outside parties to ensure reliable supply delivery.
  • Ensure that inventory levels are optimized, food waste is minimized, and the overall cost-of-goods related to food service operations is maintained within budgeted expectations.
  • Continuously assist with the assessment and refinement of staffing levels to maximize efficiency and optimize budgetary impact.
  • Serves as role model for guest service behaviors and adherence to the Museum’s Core Values.
  • Collaborate with Sr. Director of Food & Beverage, and internal departments in support of Facility Rentals, Museum Events and Public Programs in order to maximize net revenues while ensuring that such events are executed within the Museum’s world-class guest experience expectations.
  • Stay abreast of organizational and community happenings such that staff will be knowledgeable and readily disseminate relevant information to guests.
  • Demonstrate leadership in fostering an organizational culture that values innovation, promotes inclusion, and inspires excellence in the work environment.
  • Other duties as assigned.

Experience / Qualifications / Requirements:

  • A minimum of 4 years of experience in food and beverage discipline, including leadership roles that demonstrate responsibility for staff supervision, menu development, and/or financial and inventory management.
  • Proven ability in developing, building, motivating, training and supervising a strong team of employees.
  • Exceptional leadership skills, with the ability to engage a diverse range of individuals in matters of vision and strategy, as well as day-to-day workplace issues.
  • Demonstrable sensitivity and awareness of issues relating to access and inclusion.
  • Able to take ownership of problematic situations using proper judgment to find possible solutions or alternatives
  • Leadership skills necessary for responding authoritatively under stress.
  • Strong interpersonal skills, and a proven ability to engage individuals of diverse backgrounds and experiences.
  • Creative, energetic attitude with an aptitude for innovation.
  • 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.
  • Proficient with restaurant management software, POS equipment.
  • 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.
  • Within 30-days of job placement, must obtain Alcohol Education Card, Food Handler’s Card, Work Card
  • Following certifications are preferred: Certified Food Safety Manager Card (SNHD), ServSafe Food Protection Manager Certification (ANSI), ServSafe Alcohol (Nevada Restaurant Association)

Education

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

Salary

  • $45,000 - $60,000 Annually, commensurate with experience + Benefits & 401k
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