Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Range $20.00 - $25.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Competitive hourly pay
Opportunities for advancement
Health and wellness benefits
employee dining
Partner discounts
growth opportunities
values-driven culture
Job Description
Jose Andres Group (JAG) is a renowned hospitality company founded and led by Chef Jose Andres, a celebrated culinary innovator and humanitarian. Known for its commitment to delivering exceptional guest experiences, the group operates across a diverse portfolio of acclaimed dining concepts worldwide. JAG is distinguished by its values-driven culture, fostering a workplace where creativity, collaboration, and inclusivity are paramount. Employees at JAG are part of a dynamic team that brings world-class food and warm hospitality to life, emphasizing quality, innovation, and sustainability in every aspect of service and kitchen operation. The company prides itself on setting high standards in... Show More
Job Requirements
- 2-3+ years professional kitchen experience
- strong line proficiency
- demonstrated leadership ability during peak service
- knowledge of HACCP and food safety
- Food Handler certification or ability to obtain
- strong organizational skills
- ability to work calmly under pressure
- clear communication skills
- schedule flexibility including nights, weekends, and holidays
Job Qualifications
- 2-3+ years professional kitchen experience with strong line proficiency including grill, saute, fry, and garde manger
- demonstrated ability to lead a station and guide peers during peak service
- knowledge of HACCP and food safety
- Food Handler certification or ability to obtain
- strong organization, urgency, and calm under pressure
- clear communicator and teammate
- schedule flexibility including nights, weekends, and 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
- conduct line checks and verify station pars
- ensure 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 and date ingredients
- practice FIFO
- 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
- enforce DOH/HACCP protocols
- complete opening/closing side work and scheduled deep cleans
- assist with receiving and check quality/temperatures
- track yields and waste
- reinforce portion control and recipe adherence
- flag variances, spoilage, and equipment issues
- 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/notes
- partner closely with FOH on pacing and guest needs
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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