Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $100,000.00
Work Schedule
Standard Hours
Benefits
Salary
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
Transit Benefits
401k
Dining Perks
Professional development opportunities
Job Description
John Fraser Restaurant Group is a renowned hospitality company celebrated for its commitment to innovation, exceptional culinary standards, and a guest-centric approach. As a leading force in New York City's vibrant dining scene, the group operates multiple acclaimed restaurants known for their creativity, seasonal focus, and unparalleled dining experiences. Rooted deeply in mentorship, creativity, and uncompromising hospitality, John Fraser Restaurant Group prioritizes fostering a collaborative culture where culinary professionals can thrive and grow. The group is dedicated not only to delivering extraordinary food and service but also to providing a supportive environment that encourages professional development and career advancement. This... Show More
Job Requirements
- 4+ years of experience in culinary leadership roles
- experience in high-volume event or banquet kitchens
- strong knowledge of food cost control methods
- proficiency in labor management
- excellent organizational and communication skills
- NYC Food Protection certificate
- ability to work in a fast-paced environment
- commitment to maintaining kitchen safety and cleanliness standards
Job Qualifications
- 4+ years of experience in a high-volume culinary leadership role (event or banquet experience strongly preferred)
- strong understanding of food cost, labor management, and kitchen systems
- proven ability to lead and motivate a team while maintaining high standards
- excellent communication, organization, and attention to detail
- NYC Food Protection certificate required
- passion for culinary excellence, team development, and guest experience
Job Duties
- Standardize recipes and food presentation
- collaborate with FOH managers and reservations teams to align service and menus
- conduct tastings, lineups, and training sessions to ensure consistent execution
- contribute to weekly and monthly food cost goals through ordering, inventory, waste control, and vendor relations
- oversee BOH staff ensuring adherence to schedules and break requirements
- monitor labor costs, report weekly to the Executive Chef, and support schedule optimization
- hire, onboard, and train BOH team members
- develop succession planning for Sous Chefs and line employees
- build SOPs for prep, production, and daily operations to ensure consistency
- represent the culinary department in weekly leadership, BEO, and kitchen operations meetings
- ensure clear communication with FOH teams, engineering, and other departments
- ensure DOH and HACCP compliance through documented SOPs
- reinforce JFR standards of cleanliness and organization of all spaces
- provide coverage across all culinary areas including catering, 3-meal restaurants, room service, commissary, and events as needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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