Employment

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OPEN POSITIONS

The Mob Museum is proud is to offer a work environment that is founded on respect, inclusivity, kindness, and good humor. Our strong Core Values and dynamic work environment helped to make us one of Las Vegas Review Journal’s Top Workplaces in 2014. People are at the center of all that we do.

DISHWASHER – Part-time:
Staff members in the Dishwasher position play a critical role in the Museum’s delivery of a world-class guest experience by ensuring that kitchen operations, speakeasy services, and café dining areas are executed with the highest standards of cleanliness and general presentation. Reporting to the Kitchen Manager, Dishwashers clean and sanitize all kitchen preparation equipment, service equipment, dishes, etc., while also performing table bussing and other general upkeep functions.

KITCHEN MANAGER – Full-time:
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.

LINE COOK– Part-time:
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 Museum’s Kitchen Manager.

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