Culinary Leadership;

Work with the Head Chef to create innovative and authentic menus.

Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures.

Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes.

Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods.

Performance and Talent Development;

Educate and coach team to exceed expectations.

Develop a team of leaders that are prepared and qualified to move upward in the organization.

Clearly define expectations and hold individuals accountable. 

Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. 

Delegate appropriately and fairly to develop and motivate team. 

Actively recruit and hire top tier talent.

Treat potential employees with same sense of hospitality and respect as employees and guests.

Execute training program consistently for both hourly and management employees. 

Ambassador of JAG Culture;

Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner.

Manage Daily Operations Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers.

Manage Financial Results;

Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed.
Skills & Knowledge
Position requires a minimum of 3 years of sous chef experience and 5 years of kitchen experience. Culinary degree preferred.
Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required.
Requires developed communication skills, both verbal and written.
Most tasks are performed independently or in a team environment with the employee acting as a team leader. 
Ability to maintain compliance with all local, state and federal laws and regulations.
Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner.
Extensive knowledge of food industry, restaurants and competitive markets.
Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants.
 
Abilities & Working Conditions
This position will spend 100% of the time standing or walking.
Must be able to stand and exert well-paced mobility for up to 8 hours in length.