Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,100.00 - $82,600.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Meals
Professional development opportunities
Employee Discounts
Job Description
Jose Andres Group is a premier restaurant group known for its innovative culinary concepts and dedication to cultural authenticity. Established in 1993, Jose Andres Group operates a diverse portfolio of restaurants across major cities such as Miami, Las Vegas, Orlando, New York City, Chicago, Dubai, the Bahamas, Los Angeles, and Washington, DC. Each restaurant under the Jose Andres Group banner embodies a unique cultural narrative expressed through meticulously crafted menus and exceptional dining experiences. The group is committed to excellence, sustainability, and creating environments where both guests and employees thrive. They strive to maintain the highest standards of food quality,... Show More
Job Requirements
- Minimum of 5 years of sous chef experience
- Minimum of 10 years of kitchen experience
- Culinary degree preferred
- Extensive knowledge of culinary fundamentals including 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 and evaluate employee performance fairly and consistently
- Ability to stand and exert well-paced mobility for up to 8 hours
- Ability to lift up to 15 lbs regularly and occasionally up to 30 lbs
- Willingness to work nights, weekends and holidays
- Requires manual dexterity and visual acuity
Job Qualifications
- Minimum of 5 years of sous chef experience
- Minimum of 10 years of kitchen experience
- Culinary degree preferred
- Extensive knowledge of culinary fundamentals including knife skills, butchery, sauces, and all kitchen stations
- Developed communication skills, both verbal and written
- Ability to supervise, train and motivate multiple levels of employees
- Ability to assess and evaluate employee performance fairly and consistently
- Knowledge of food industry, restaurants and competitive markets
- Basic knowledge of revenue management
Job Duties
- Lead and manage all restaurant operations and hotel in-room dining in partnership with the General Manager to offer a world-class culinary experience
- Ensure concept vision and JAG standards are executed consistently
- Work with the JAG culinary team to create innovative and authentic menus
- Educate, coach and build teams to exceed expectations
- Manage and oversee all day-to-day operations to maximize revenues and profits
- Develop and execute a plan to stay within department budgets and maximize profits
- Provide a safe, clean, organized and sanitary work environment
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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