Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,800.00 - $64,500.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
competitive compensation
performance-based bonus opportunities
Health Insurance
wellness benefits
Retirement Savings Plans
employee dining discounts
Professional growth opportunities
Job Description
Jose Andres Group (JAG) is a renowned hospitality company founded and led by Chef Jose Andres, who is celebrated across the culinary world for his innovative cooking, commitment to outstanding guest experiences, and dedication to a values-driven organizational culture. JAG operates a portfolio of acclaimed restaurant concepts internationally, bringing a blend of world-class food, warm hospitality, and thoughtful service to diverse guests. The company prides itself on promoting a positive workplace environment where creativity, respect, and culinary excellence are at the forefront of everything team members do. Employment with JAG provides individuals a chance to work within a fast-paced, supportive,... Show More
Job Requirements
- stand and move for extended periods up to 8+ hours
- frequent bending and reaching
- lift, carry, push, and pull up to 35-50 pounds
- continuous exposure to heat, steam, refrigeration, and cleaning chemicals
- repetitive use of knives and kitchen equipment
- use of slip-resistant footwear required
- schedule flexibility including nights, weekends, and holidays
- ability to communicate clearly under pressure
- maintain food safety compliance according to DOH and HACCP protocols
Job Qualifications
- 3-5+ years of professional kitchen experience with 1-2+ years as a lead or sous chef in upscale, casual-fine, or fine dining environments
- advanced skills in grill, sauté, fry, and garde manger stations
- strong experience managing expo and coordinating service pacing
- knowledge of HACCP and food safety regulations
- ServSafe Manager certification or ability to obtain
- demonstrated leadership ability to coach and organize kitchen teams
- proficiency with kitchen display systems, POS, inventory, and scheduling software
- comfortable using Google Workspace tools
- flexible availability for nights, weekends, and holidays
Job Duties
- Lead line checks and pre-service tastings to calibrate seasoning, temperature, texture, and plating to specification
- uphold standardized recipes and standard operating procedures
- provide on-the-spot training and coaching on cooking techniques, knife skills, fire management, station organization, and expo discipline
- manage assigned service stations or the pass ensuring quality and timing
- monitor kitchen display systems and printers
- communicate pacing, item shortages, and special instructions to front-of-house leadership
- manage immediate recovery for remakes and service issues
- translate forecasts into daily prep lists and set station pars, adjusting as needed
- verify proper labeling, dating, and FIFO procedures
- ensure accurate yields on batch production
- support menu changes and specials through mise en place preparation, tastings, and training
- enforce food safety protocols including cooling logs, hot and cold holding, allergen controls, sanitation schedules, and equipment care
- maintain cleaning schedules and ensure safe chemical and personal protective equipment use
- assist with ordering, receiving, and verifying product quality
- maintain inventory accuracy and waste logs
- reinforce portion control and recipe adherence to meet cost targets
- provide input on staffing schedules and manage team deployment during shifts
- cross-train team members to ensure flexibility and coverage
- ensure safe operation and maintenance of kitchen equipment including grills, fryers, ovens, and slicers
- execute banquet event orders and off-site activations as assigned
- support seasonal transitions, openings, and staffing needs through training, tastings, and prep builds
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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