Quick Service Kitchen Manager

Jose Andres Group

New York, NY

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JOB DETAILS

SALARY

$75,000–$80,000 Per Year

SKILLS

Administrative Skills, Budgeting, Change Management, Coaching, Communication Skills, Community Support, Cook Dishes, E Programming Language, Federal Laws and Regulations, Finance, Financial Management, Financial Operations, Food Preparation, Food Safety, Food and Beverage Industry, Green Business, Home Care, Hospitality and Tourism, Industry/Trade Analysis, Inventory Management, Leadership, Lift/Move 30 Pounds, Lift/Move 50 Pounds, Maintain Compliance, Marketing, Multitasking, Operations Management, Organizational Skills, Performance Reviews, Physical Demands, Presentation/Verbal Skills, Pricing, Problem Solving Skills, Quality System Requirements (QSR), Refrigeration, Restaurant, Revenue Management, Sanitation, Standard Operating Procedures (SOP), State Laws and Regulations, Team Lead/Manager, Time Management, Training Program, Training/Teaching, Writing Skills

LOCATION

New York, NY

POSTED

3 days ago

DescriptionJob Title: Quick Service Kitchen ManagerReports To: Head ChefDepartment: Back of House - CulinaryEmployment Type: Salaried, ExemptSalary Range: $75,000 - $80,000 per yearAbout José Andrés GroupJosé Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.Position SummaryQuick Service Kitchen Manager will lead and manage all restaurant operations following the leadership of the Head Chef 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 Head Chef.Key ResponsibilitiesCulinary LeadershipWork 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 DevelopmentEducate 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 CultureSeek 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. 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 OperationsUnderstand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to leadership immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) 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 (finance, marketing, events) to ensure standards are met.Manage Financial ResultsDevelop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage cashier, 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.RequirementsRequired Qualifications* The 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.* QSR experience is highly desired.* Extensive knowledge of the food industry, restaurants and competitive markets.* 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.* Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants.* Some administrative duties as needed.Working Conditions & Physical Requirements* 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.* Ability to work at a steady pace while multitasking in limited kitchen space.* Frequent exposure to heat, steam, refrigeration, and cleaning chemicals.* Continuous use of knives and kitchen equipment.* Ability to lift 30-50 lbs regularly.* Occasional pushing or pulling of carts/equipment up to 250 lbs.* Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity.* Slip-resistant footwear required.In Return, We Offer You* Competitive hourly pay with opportunities for cross-training and advancement* Eligible health & wellness benefits (for qualifying positions)* Employee dining and partner discounts* Growth in a values-driven, award-winning hospitality groupEqual Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the Federal E-Verify Program.

About the Company

Jose Andres Group

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