Quick Service Kitchen Manager

Union City, NJ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $80,000.00

Work Schedule

Standard Hours

Benefits

Competitive hourly pay

Opportunities for cross-training

Opportunities for advancement

Eligible health benefits

Eligible wellness benefits

employee dining

Partner discounts

Growth in a values-driven hospitality group

Job Description

Jose9 Andre9s Group (JAG) is a renowned hospitality company led by the acclaimed Chef Jose9 Andre9s. Known globally for delivering outstanding guest experiences, innovation, and a values-driven culture, JAG operates a variety of acclaimed culinary concepts worldwide. With a strong emphasis on world-class food, warm hospitality, and operational excellence, the group has earned a distinguished reputation in the hospitality industry. They are committed to fostering creativity, sustainability, and team development, which allows them to consistently elevate dining experiences across diverse restaurant venues.

The Quick Service Kitchen Manager position is a pivotal role within the Back of House culinary department reporting directly to the Head Chef. This salaried, exempt position offers an annual salary in the range of $75,000 to $80,000, reflecting its seniority and responsibilities. The Kitchen Manager is charged with overseeing all restaurant operations with the goal of delivering an exceptional culinary experience that upholds the unique concept vision and stringent standards of JAG. The role involves active leadership on the kitchen floor, especially during peak hours and special events, ensuring that food preparation meets the highest quality and consistency standards established by the company.

Additionally, the Quick Service Kitchen Manager plays a crucial role in staff development, focusing on cultivating the next generation of restaurant leaders through coaching and mentoring programs. They are responsible for maintaining a positive and professional work environment that prioritizes employee welfare and teamwork. Operational management responsibilities include inventory control, waste reduction, labor scheduling, adherence to health and safety regulations, and financial oversight to maximize profitability. The ideal candidate will have strong communication skills, culinary expertise, and the ability to inspire and lead a diverse team effectively. This is an excellent opportunity for culinary professionals seeking to advance their careers within a respected, values-driven hospitality group known for its innovation and commitment to excellence.

Job Requirements

minimum of 3 years sous chef experience
at least 5 years kitchen experience
culinary degree preferred
knowledge of culinary fundamentals including knife skills and butchery
experience in quick service restaurant environments highly desired
developed verbal and written communication skills
ability to perform independently and in team leadership roles
able to maintain compliance with local, state and federal laws
capable of supervising and motivating staff across multiple levels
knowledgeable in basic revenue and financial management
ability to perform administrative tasks
physical ability to stand and exert mobility for up to 8 hours daily
able to work at a steady pace with multitasking in limited kitchen space
exposure to heat, steam, refrigeration and cleaning chemicals
continuous use of kitchen equipment and knives
able to lift 30-50 lbs regularly
able to push or pull carts or equipment up to 250 lbs
able to perform repetitive motions including grasping, writing, standing, walking, bending
slip-resistant footwear required

Job Qualifications

minimum of 3+ years of sous chef experience
5+ years of kitchen experience
culinary degree preferred
extensive knowledge of culinary fundamentals including knife skills, butchery, sauces, and kitchen stations
experience in quick service restaurants highly desired
knowledge of food industry, restaurants and competitive markets
strong verbal and written communication skills
ability to work independently and lead a team
ability to maintain compliance with laws and regulations
ability to supervise, train and motivate multiple employee levels
basic knowledge of revenue management and participation in financial goal setting
ability to perform administrative duties as needed

Job Duties

work with the head chef to create innovative and authentic menus
educate and communicate to team on regional history, culture, and cuisine
develop, coach and consistently execute culinary standards
ensure consistent menu execution using tools such as line checks and recipes
be present on the line during peak times and special events
educate and coach team to exceed expectations
develop and prepare leaders within the team
delegate tasks fairly and motivate employees
recruit and hire top tier talent
execute training programs consistently
communicate jose9 andre9s groupb4s vision to team, guests, vendors, and community
demonstrate ownership and accountability in daily tasks
create a positive work environment and manage change effectively
ensure compliance with policies, food sanitation, safety and health standards
maintain a daily log and conduct regular team meetings
manage inventory, waste, scheduling, payroll, and labor
utilize operational tools accurately
collaborate with home office support to meet standards