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Kitchen Manager/Chef-Gordon Biersch- Hartsfield-Jackson Atlanta International Airport

Job Overview

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Employment Type

Full-time
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Compensation

Type:
Salary
Rate:
Exact $60,000.00
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Benefits

Health Insurance
Paid Time Off
Employee Discounts
401(k) Plan
Training and development programs
supportive work environment
Career advancement opportunities

Job Description

Paradies Lagardere is a leading hospitality and retail company known for its innovative and customer-focused approach in the travel industry. Specializing in airport concessions and food service operations, Paradies Lagardere operates a variety of restaurants, retail shops, and specialty stores within airports across the United States and internationally. The company prides itself on delivering exceptional customer experiences through quality products, a diverse menu selection, and a commitment to operational excellence. With a strong reputation built on dedication to safety, quality, and customer satisfaction, Paradies Lagardere fosters a dynamic work environment that encourages growth, innovation, and collaboration among its employees.
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Job Requirements

  • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record-keeping, and preparation of reports
  • obtain and maintain current ServSafe Food Manager's Certification within six months of hire or promotion
  • ability to work various shifts in a 7/365 team oriented environment
  • excellent customer service skills and an ability to communicate effectively
  • self-starter able to prioritize and handle various tasks simultaneously
  • ability to lift a minimum of 25 lbs
  • perform essential job functions such as standing, bending, reaching, climbing on ladder, and walking long distances
  • standing for long periods of time and the ability to work in environment with varying temperatures

Job Qualifications

  • Ability to work various shifts in a 7/365 team oriented environment
  • excellent customer service skills and an ability to communicate effectively
  • self-starter able to prioritize and handle various tasks simultaneously
  • proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
  • ability to lift a minimum of 25 lbs
  • perform essential job functions such as standing, bending, reaching, climbing on ladder, and walking long distances
  • standing for long periods of time and the ability to work in environment with varying temperatures

Job Duties

  • Builds cooperative relationships with national and local market prepared food vendors
  • develop strategic alliances based on innovation and product development
  • negotiate pricing, vendor programs, delivery, and payment terms for prepared food products
  • facilitate mutually beneficial agreements around promotional opportunities and support
  • be first to market in new products, innovation, and points of difference
  • conduct regular quality assurance tastings and evaluations to ensure recipe adherence, food quality, and consistency
  • launch or expand successful prepared food product lines and implement successful exit strategies for unproductive merchandise
  • complete all required reports, logs, and culinary audits or reviews in a timely manner
  • lead, contribute to and execute parts of the culinary strategic plan for the division
  • launch line reviews in support of customer and seasonal expectations
  • leverage fact-based decision making to drive growth and profitability
  • assist in kitchen schematics design and recommend adjacencies that support the efficiency of the space
  • orientates new cooks within their respective area, core culinary standards and established food programs
  • provide support for new restaurant openings and or renovations
  • provide leadership to culinary team members and kitchen managers
  • assist with training, coaching and development of culinary team members

Job Location

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