Line Cook

Mob Museum•Las Vegas, NV

24d•Onsite

About The Position

Staff members in the Line Cook position play a critical role in the Museum’s delivery of a world-class guest experience by preparing and presenting the Museum’s food offerings in accordance with menu and recipe standards. Line Cooks report to the F&B Manager and Kitchen Supervisor.

Requirements

Minimum of 2 years' experience cooking in a fast-paced environment in varied kitchen positions (grill, fryer, pantry, sauté and prep) preferred.
Demonstrated knowledge of proper food safety and sanitation procedures.
Must be able to work closing shifts and evenings as needed.
Must possess hearing, visual and sensory abilities to observe and detect emergency situations, distinguish product, taste, texture, temperature and presentation and preparation.
Must be able to reach, bend, stoop and frequently lift up to 50 pounds.
Must be able to work in a standing position for extended periods of time (up to 9 hours).
Finger/hand dexterity to operate kitchen machinery, knives, etc.
Ability to withstand changes in temperature, occasional smoke, steam, and heat in a confined area.
Ability to traverse stairwells, loading ramps, etc.
Must possess all required work cards including Southern Nevada Health District Food Handlers Card prior to the opening.
Passion for creating a world-class museum that is unrivaled in content and recognized for a truly outstanding guest experience.

Responsibilities

Maintains a clean and efficient kitchen operation
Prepare all menu items in accordance to recipe and preparation standards.
Properly labels all prepared food items in accordance with Health Department standards.
Contributes to ensuring the highest quality food is served on a consistent basis while striving to achieve total guest satisfaction and a world class guest experience.
Assists in operation of a clean, organized, and well stocked kitchen.
Assists in inventory control including accepting product deliveries, managing inventory through proper rotation and efficient ordering.
Maintains proper kitchen sanitation and the timely completion of all assigned tasks.
Maintains kitchen sanitation in accordance to state and local health regulations.
Cleans, sanitizes, organizes, and restocks all kitchen equipment as needed.
Properly labels all prepared food items in accordance with Health Department standards.
Operates and maintains food preparation and other kitchen equipment.
Performs quality control to ensure consistent presentation of food items to café, catering and speakeasy guests.
Suggests menu and recipe enhancements to management.
Consistently and accurately performs all recordkeeping related to food preparation activity, sanitation, inventory, etc.
Maintains courteous, professional and friendly manner with fellow employees, volunteers and guests.
Participates in fostering an organizational culture that values innovation, promotes inclusion, and inspires excellence in the work environment.
Other duties as assigned.