Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $56,600.00 - $76,400.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
competitive compensation
performance-based bonus opportunities
Comprehensive health and wellness benefits
Retirement Savings Plans
employee dining discounts
Professional growth opportunities
Job Description
Jose Andres Group (JAG) is a globally recognized hospitality company led by the renowned Chef Jose Andres. Known for delivering exceptional guest experiences, JAG is celebrated for its innovation, dedication to quality, and a deeply rooted values-driven culture. The company operates a diverse portfolio of acclaimed culinary concepts across the world, combining world-class food with warm, genuine hospitality. As a leader in the hospitality and culinary industry, Jose Andres Group fosters an environment where creativity, teamwork, and excellence thrive, and it continually pushes the boundaries of what a dining experience can be. JAG emphasizes sustainability, community involvement, and culinary artistry,... Show More
Job Requirements
- 3-5+ years of professional kitchen experience with 1-2+ years as a lead or strong line cook or Sous in upscale, casual-fine or fine dining
- advanced station skills (grill, saute, fry, garde manger) and strong expo experience
- knowledge of HACCP/food safety
- ServSafe Manager or equivalent (or ability to obtain)
- proven ability to coach teams, stay organized under pressure, and communicate clearly
- familiarity with KDS/POS, inventory, and scheduling tools
- schedule flexibility (nights, weekends, holidays)
- 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
- 3-5+ years of professional kitchen experience with 1-2+ years as a lead or strong line cook or Sous in upscale, casual-fine or fine dining
- advanced station skills (grill, saute, fry, garde manger) and strong expo experience
- knowledge of HACCP/food safety
- ServSafe Manager or equivalent (or ability to obtain)
- proven ability to coach teams, stay organized under pressure, and communicate clearly
- familiarity with KDS/POS, inventory, and scheduling tools
- proficiency with Google Workspace
- schedule flexibility (nights, weekends, holidays)
Job Duties
- Lead line checks and pre-service tastings
- calibrate seasoning, temperatures, texture, and plating to spec
- uphold standardized recipes and SOPs
- communicate updates and spot-train on techniques in real time
- coach cooks on knife skills, fire management, station organization, and expo discipline
- own the pass or a key station during assigned services
- protect window times and quality
- monitor KDS/printers
- communicate pacing, 86s, and low pars to FOH leadership promptly
- drive immediate recovery for remakes and service issues
- capture learnings in manager logs
- translate forecast into actionable prep lists
- set station pars and adjust throughout the day
- verify labeling, dating, FIFO, and hold times
- ensure accurate yields on batch production
- support menu changes/specials with mise en place, tastings, and training materials
- enforce DOH/HACCP protocols including cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene
- maintain cleaning schedules and equipment care
- ensure safe chemical/PPE use
- prepare for inspections and correct violations immediately
- assist with ordering and receiving
- verify quality/temperatures and proper storage by zone
- maintain inventory accuracy and waste logs
- reinforce portioning and recipe adherence to meet COGS targets
- flag shortages and propose substitutions that protect quality and margin
- provide input on schedules to match volume and skill mix
- manage breaks and deployment in shift
- cross-train team across stations to maintain coverage and growth opportunities
- ensure safe operation and daily maintenance of kitchen equipment
- filter fryers, clean hoods/filters per schedule
- submit/track work orders and tag out unsafe equipment
- execute BEOs, PDR, and off-site activations to standard, on time and to cost
- support openings and seasonal transitions with hiring support, training, tastings, prep builds, and stabilization
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
Loading...
We didn't receive the exact location for this job posting,
please contact the employer.
You may be also interested in:
Nearby Cities
Jobs By Filter