Job Overview
Employment Type
Hourly
Full-time
Part-time
Compensation
Type:
Hourly
Rate:
Exact $27.00
Work Schedule
Standard Hours
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 Lagardere is a distinguished and award-winning airport concessionaire known for its innovative approach to retail and dining experiences in airports across the nation. As a leader in the airport concession industry, Paradies Lagardere operates a wide range of retail and food service brands that cater to the diverse needs of travelers. The company prides itself on fostering a dynamic, inclusive, and diverse workplace where employees are encouraged to grow and thrive both personally and professionally. With a commitment to excellence and customer satisfaction, Paradies Lagardere has built a strong reputation for delivering quality products and services that keep travelers... Show More
Job Requirements
- High school diploma or equivalent
- Proven experience as a Sous Chef or Kitchen Manager in a similar setting
- Strong knowledge of cooking methods, ingredients, equipment and safety procedures
- Ability to manage and train kitchen staff
- Familiarity with restaurant management software and POS systems
- Excellent problem-solving and decision-making skills
- Ability to work flexible hours including weekends and holidays
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 industry’s best practices
- Working knowledge of various computer software programs including MS Office, restaurant management software, and POS systems
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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