Head Chef

Pay Rate Range: $90K - $125K

Company Overview:
José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands.

Position Summary
Lead and manage restaurant operations for Zaytinya, NY in partnership with the General Manager to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Senior Director of Culinary Operations.

Culinary Leadership 

• Work with the JAG culinary Team to create innovative and authentic menus.
• Educate self and team on regional history, culture and cuisine.
• Research and utilize industry trends, innovative techniques and environmentally friendly product/procedures.
• Be the expert of JAG standards.
• Understand, develop, coach and consistently execute JAG’s 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 present on the line during peak times, press events, and festival periods. 

Performance and Talent Development 

• Educate, coach and build teams 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 your team in a timely manner and documented when appropriate.
• When necessary, create and implement action plans to overcome employee opportunities.
• Delegate appropriately and fairly to develop and motivate the team.
• Use education budgets to develop and educate the 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, management trainee and management employees.
• Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training.

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.
• Lead by example in all interaction.
• Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues.
• Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality.
• Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions.
• Exemplify professionalism and hospitality in all interactions and especially in difficult situations.

Manage Daily Operations 

• Responsible for the daily operations of JAG restaurants ensuring they operate efficiently and profitably.
• Understand, practice and teach JAG policies and procedures.
• Ensure concept and JAG vision and communicate policy to team and managers.
• Manage and oversee all day-to-day operations to maximize revenues and profits.
• Provide a safe, clean, organized and sanitary work environment.
• Teach and enforce Food Sanitation and Safety standards.
• Ensure all Health Standards, federal and state laws are met.
• Correct all violations with a sense of urgency.
• Work with Home Office support (Culinary Operations Director, Director of Restaurants, R&D, finance, marketing, PR, events, HR) to ensure standards are met.
• Maintain open lines of communication with staff: management and hourly.
• Create an environment where information is shared as the rule.
• Ensure that all deadlines are met and take accountability for completion. 

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.
• Share financial information with the management team to develop and to give them understanding about the impact of the decisions they make.
• Ensure tools such as Compeat are utilized correctly and data is accurate.
• Reach out to JAG community for support as needed. 

• 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. 

• Must be able to stand and exert well-paced mobility for up to 8 hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. 
• Must be able to lift up to 15 lbs. on a regular and continuing basis.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Requires manual dexterity to use and operate all necessary equipment.
• Requires working nights, weekends and holidays.