Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $100,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k)
Employee Discounts
Professional Development
Employee meal discounts
Job Description
Jose Andres Group is a renowned hospitality enterprise known for its dynamic portfolio of restaurants spanning across major cities such as Miami, Orlando, Las Vegas, New York City, Chicago, Los Angeles, the Bahamas, and its original home in Washington, DC. Established in 1993, the group embodies the authentic culinary roots of each of its concepts, reflecting founder Jose Andres's passion for telling cultural stories through food. With a mission to "Change the World through the Power of Food," they foster a culture where innovation meets tradition, encompassing a range of dining experiences from fast-casual to fine dining. This emphasis on... Show More
Job Requirements
- Position requires a minimum of 3+ years of sous chef experience
- 5+ years of kitchen experience
- Culinary degree preferred
- Extensive knowledge of culinary fundamentals such as knife skills, butchery, sauces and all kitchen stations
- Developed communication skills, both verbal and written
- Ability to maintain compliance with all local, state and federal laws and regulations
- Ability to supervise, train and motivate multiple levels of employees
- Ability to assess/evaluate other employees' performance in a fair and consistent manner
- Extensive knowledge of food industry, restaurants and competitive markets
- Basic knowledge of revenue management
- Ability to stand and exert well-paced mobility for up to 8 hours
- This position will spend 100% of the time standing or walking
Job Qualifications
- Minimum of 3+ years of sous chef experience
- 5+ years of kitchen experience
- Culinary degree preferred
- Extensive knowledge of culinary fundamentals including knife skills, butchery, sauces, all kitchen stations
- Developed communication skills, both verbal and written
- Ability to supervise, train and motivate multiple levels of employees
- Ability to assess/evaluate employee performance fairly and consistently
- Knowledge of food industry, restaurants and competitive markets
- Basic knowledge of revenue management
- Ability to maintain compliance with all local, state and federal laws and regulations
- Participation in the development of short- and long-term financial and operational goals of the restaurants
Job Duties
- Work with the Head Chef to execute and maintain menus to brand standards
- Educate self and communicate to team on regional history, culture and cuisine
- Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures
- Develop, coach and consistently execute culinary standards
- Ensure consistent menu execution by using tools such as line checks, menu change SOP's and recipes
- Constantly work to improve standards and guest satisfaction
- Impact service by being on the line during peak times, press events, and festival periods
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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