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 Discounts
Professional development opportunities
meal benefits
Job Description
Jose Andres Group is a renowned culinary organization with an international presence including cities like Miami, Las Vegas, Orlando, New York City, Chicago, Dubai, the Bahamas, Los Angeles, and Washington, DC. Established in 1993, the group is dedicated to reflecting the authentic roots of each restaurant concept while sharing the cultural stories behind every dish. By fusing tradition with innovation, Jose Andres Group emphasizes a passion for culinary excellence and a commitment to quality that resonates in every aspect of their establishments. With a global footprint, their restaurants are recognized for their unique dining experiences, authentic menus, and dedication to... Show More
Job Requirements
- Ability to stand and exert mobility for up to 8 hours
- Ability to lift up to 15 lbs regularly and up to 30 lbs occasionally
- Ability to maneuver in a fast-paced environment
- Ability to grasp, write, stand, sit, walk, bend, climb, listen, and have visual acuity
- Requires manual dexterity to operate equipment
- Willingness to work nights, weekends, and holidays
- Ability to maintain compliance with laws and regulations
- Ability to assess and evaluate employee performance fairly and consistently
- Ability to work independently and as a team leader
Job Qualifications
- Minimum of 3 years of sous chef experience
- Over 5 years of kitchen experience
- Culinary degree preferred
- Extensive knowledge of culinary fundamentals including knife skills, butchery, sauces, and kitchen stations
- Prior experience in a steakhouse strongly desired
- Developed verbal and written communication skills
- Ability to supervise, train, and motivate multiple levels of employees
- Knowledge of local, state, and federal laws and regulations
- Basic knowledge of revenue management
- Experience in developing financial and operational goals
Job Duties
- Lead and manage all restaurant operations in partnership with the General Manager to offer a world-class culinary experience
- Demonstrate that employees are the highest priority and maintain a positive work environment
- Work with the JAG culinary team to create innovative and authentic menus
- Educate and coach the team on culinary standards and regional cuisine
- Manage daily operations ensuring safety, sanitation, and compliance with health regulations
- Develop and execute financial plans to maximize profits and control costs
- Recruit, train, and develop a team of leaders prepared for organizational growth
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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