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The Mob Museum, the National Museum of Organized Crime and Law Enforcement, is a nonprofit museum aiming to advance the public understanding of organized crime’s history and impact on American society.  The Museum is an acclaimed cultural attraction, presenting authentic stories via interactive exhibits, original multi-media, one-of-a-kind artifacts, and dynamic programming. The organization has been recognized as a Top Workplace in Las Vegas.  For more information, visit www.themobmuseum.org

Position Overview:

The Kitchen Supervisor participates in the oversight and 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 Supervisor’s direct responsibilities will include oversight of the daily operations of those areas involved in providing food services to Museum guests, namely the Speakeasy Kitchen, food service for public programs and private event operations, and Museum concessions items.  The Supervisor works in conjunction with F&B management to provide coaching and professional development of line cooks and will collaborate with the Museum’s concessions operations. Reporting to the F&B Kitchen Manager, the Kitchen Supervisor is a key member of the F&B team, providing strong leadership in support of the mission, vision, and values of the organization.

Major Tasks and Responsibilities:

+ Work with the F&B Kitchen Manager to develop and deliver unique and memorable guest interactions, that highlight the Prohibition Era, including era-inspired food recipes, techniques, ingredients, and stories, imparting these to Speakeasy staff for their guest engagement.

+ Supervise the presentation and staffing of the Speakeasy kitchen areas. Establish and maintain standards and expectations for staff conduct.

+ Supervise daily operations including scheduling line cook coverage, daily prep assignments, and special event catering.

+ Lead pre-shift meetings, briefing BOH staff on menu updates and specials, BEO’s, 86’s etc.

+ Provide operational oversight, training, and participate in performance management for BOH staff.

+ Provide constructive and positive feedback to line cooks on a regular and timely basis.

+ Work closely with the Kitchen Manager to implement programs that incent, recognize, and reward behaviors that are consistent with a world-class guest experience.

+ Actively participate in hiring process, to include reviewing resumes, interviewing and selection of BOH team members.

+ Provide staff development, through general performance management, conducting group meetings, individual coaching, counseling, disciplinary action, writing and delivering performance reviews, in support of the F&B management team.

+ Oversee the kitchen operations, ensuring proper inventory control, food safety, cleaning, and highly efficient, and consistent ordering.

+ Collaborate with management on the ongoing refinement of standard operating procedures, while ensuring the provision of specific training opportunities that elevate the performance of staff members.

+ Work with management to develop, continually evaluate, and improve upon Speakeasy’s Food Program, ensuring food recipes are thematically and historically appropriate, well-received, and profitable.

+ Collaborate with the People and Culture Department and others, as necessary, to update and improve the Kitchen Manual, training schedules, and staff testing materials.

+ Work with the F&B Kitchen Manager to 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 the operation of the Speakeasy kitchen, including maintaining relationships with distributors, vendors, and other outside parties to ensure reliable supply delivery.

+ Continuously assist with assessing and refining staffing knowledge levels to maximize efficiency and optimize budgetary impact.

+ Serves as a role model for guest service behaviors and adherence to the Museum’s Core Values.

+ Collaborate with Kitchen Manager, F&B Director, Sales, and Content Departments in support of Facility Rentals and Public Programs 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 2 years of experience in food and beverage discipline.

+ 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 are 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, and 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 refrigerated spaces.

+ Must obtain an Food Handler’s Card prior to start date.

+ Following certifications are preferred: Certified Food Safety Manager Card (SNHD), SERV Safe Food Protection Manager Certification (ANSI), SERV Safe 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 credentials.

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