30+ days ago


Las Vegas, NV


Position Overview:

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.

Major Tasks and 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.

Experience / Qualifications / 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.


  • High School Diploma or GED equivalent preferred.
  • Work experience may be considered as a substitute for academic credential.