Kitchen Manager/Chef-Gordon Biersch- Hartsfield-Jackson Atlanta International Airport
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $60,000.00
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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