Head Chef

Hoboken, NJ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $110,000.00 - $130,000.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

performance bonuses

Job Description

José Andrés Group (JAG) is a globally recognized culinary establishment renowned for its diverse portfolio of innovative and culturally rich restaurants located in vibrant cities such as Miami, Las Vegas, Orlando, New York City, Chicago, Dubai, Bahamas, Los Angeles, and Washington, DC. Since its inception in 1993, the group has been committed to reflecting the authentic roots of each culinary concept while passionately conveying the unique stories of various cultures through food. The José Andrés Group not only emphasizes extraordinary dining experiences but also fosters an inclusive environment that celebrates creativity, sustainability, and community engagement.

The Head Chef position... Show More

Job Requirements

Minimum 5+ years of sous chef experience
over 10 years of kitchen experience
culinary degree preferred
luxury hotel experience desired
extensive knowledge of culinary fundamentals
developed verbal and written communication skills
ability to work independently and as a team leader
compliance with local, state and federal laws
ability to supervise, train and motivate employees
ability to evaluate employee performance consistently
knowledge of food industry and competitive markets
basic revenue management knowledge
ability to stand and move for up to 8 hours
ability to lift up to 15 lbs regularly and occasionally lift up to 30 lbs
manual dexterity to operate kitchen equipment
willingness to work nights, weekends and holidays

Job Qualifications

Minimum of 5 years of sous chef experience
over 10 years of kitchen experience
culinary degree preferred
extensive knowledge of culinary fundamentals including knife skills, butchery, and sauces
developed verbal and written communication skills
demonstrated ability to lead and motivate a team
knowledge of food industry trends and competitive markets
understanding of revenue management principles
ability to assess employee performance fairly
luxury hotel experience desired

Job Duties

Lead and manage all restaurant and hotel in-room dining operations
collaborate with the General Manager to ensure world-class culinary experience
develop and execute innovative and authentic menus in partnership with JAG culinary team
educate and coach team members on culinary standards and regional cuisine
maintain a positive and productive work environment
ensure compliance with health, safety, and sanitation standards
oversee daily operations to maximize efficiency and profitability
manage budgeting, inventory, waste, and labor costs
actively recruit, train, and develop culinary team
lead by example during peak service and special events
maintain open communication with all levels of staff
enforce JAG policies and standards consistently
utilize financial and scheduling tools like Craftable and Hotschedules
partner with corporate departments to meet organizational goals

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

You may be also interested in: