Job Overview
Employment Type
Full-time
Hourly
Compensation
Type:
Hourly
Rate:
Range $22.00 - $26.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Competitive hourly pay
Health Insurance
wellness benefits
employee dining
Partner discounts
career advancement
Job Description
Jose Andres Group is a distinguished and award-winning hospitality company dedicated to changing the world through the power of food. Known for its innovative culinary experiences and commitment to excellence, the group operates a variety of premier restaurants and dining establishments that emphasize quality, creativity, and guest satisfaction. This company prides itself on fostering an inclusive, values-driven culture where every team member contributes to the overarching mission of delivering exceptional food and service while supporting sustainable and responsible practices. With a focus on elevating hospitality standards, the Jose Andres Group continues to expand its footprint in the culinary world, offering... Show More
Job Requirements
- Stand and move for extended periods (up to 8+ hours)
- frequent bending/reaching
- lift/carry/push/pull up to 35-50 lbs
- continuous exposure to heat, steam, refrigeration, and cleaning chemicals
- repetitive knife/equipment use
- slip-resistant footwear required
Job Qualifications
- 2-3+ years professional kitchen experience with strong line proficiency (grill, saute, fry, garde manger)
- demonstrated ability to lead a station and guide peers during peak service
- knowledge of HACCP/food safety
- Food Handler certification or ability to obtain
- strong organization, urgency, and calm under pressure
- clear communicator and teammate
- schedule flexibility (nights, weekends, holidays)
Job Duties
- Set the pace on the line
- run a core station and support neighboring stations during peaks
- coordinate with expo to manage ticket order, coursing, and window times
- protect hot-food integrity
- lead fix-now recovery on remakes
- communicate 86s/low pars to leadership promptly
- own line readiness by conducting line checks, verifying station pars, and ensuring mise en place is to spec at open
- translate covers/forecast into prep lists
- adjust pars throughout the shift and for the next day
- label/date, practice FIFO, and monitor hold times and batch yields
- uphold standardized recipes, seasoning, texture, temperature, and presentation standards
- conduct quick tastings and spot-training on techniques
- support menu changes/specials with mise en place walk-throughs and teach-backs
- enforce DOH/HACCP protocols including cooling logs, hot/cold holding, allergen/cross-contact protocols, and hygiene standards
- practice clean as you go and complete opening/closing side work and scheduled deep cleans
- assist with receiving by checking quality, temperatures, and storage by zone
- track yields and waste
- reinforce portion control and recipe adherence to meet COGS targets
- flag variances, spoilage, and equipment issues and propose solutions
- operate grills, fryers, ovens, slicers, immersion blenders, and smallware safely
- perform basic maintenance and tag out unsafe equipment
- submit work orders
- model professionalism, punctuality, and respectful communication
- contribute to an inclusive, learning-focused kitchen
- keep clear shift hand-offs and notes
- partner closely with FOH on pacing and guest needs
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink helps restaurants, hotels, and hospitality businesses hire.
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