Job Overview
Compensation
Type:
Salary
Rate:
Range $46,700.00 - $63,000.00
Benefits
Career advancement opportunities
fun work environment
medical benefits
Company Paid Time Off
premium pay for worked holidays
401K Program
on-line learning system
associate recognition programs
merchandise and dining discounts
transportation and parking space assistance
Job Description
Paradies Lagardère is a leading company specializing in providing exceptional food and retail experiences primarily in travel locations such as airports. Renowned for its commitment to delivering high-quality dining and retail services, Paradies Lagardère operates numerous units that range from national brands to unique local concepts, offering travelers a memorable and enjoyable experience. The company prides itself on fostering a positive work environment that nurtures career growth, inclusivity, and community engagement. Its culture encourages employees to bring creativity, professionalism, and passion to their roles, ensuring consistent excellence in every interaction with customers and colleagues alike.
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Job Requirements
- Relevant culinary education or equivalent experience
- Proven experience working in a professional kitchen environment
- Ability to manage and lead kitchen staff effectively
- Strong understanding of food safety, sanitation regulations and kitchen safety standards
- Excellent organizational and multitasking skills
- Effective communication and interpersonal abilities
- Proficiency in computer software related to kitchen and restaurant management
Job Qualifications
- Proven experience as a Sous Chef or Kitchen Manager
- Understanding of various cooking methods, ingredients, equipment and procedures
- Established record of kitchen and staff management
- Accuracy and speed in handling emergency situations and providing solutions
- Familiar with industrys best practices
- Working knowledge of various computer software programs such as MS Office, restaurant management software, POS
Job Duties
- Help in the preparation and design of all food items
- Produce high quality plates both by design and taste
- Ensure that the kitchen operates in a timely fashion that meets our quality standards
- Fill in for the Executive Chef in planning and directing food preparation when necessary and order supplies to stock inventory appropriately
- Resourcefully solve any issues that arise and seize control of any problematic situations
- Manage, train, and assess kitchen staff performance
- Establish working schedule
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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