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.

• 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.

• 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. 

• 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.

• Understand, practice and teach policies and procedures.
• Ensure concept vision and communicate policy to team and managers.
• Communicate any major facility or operational emergencies to the Head Chef immediately. 
• 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.

• Actively manages inventory, waste, and pricing to meet cost targets.
• Effectively manage kitchen and janitor labor, scheduling and payroll.
• Ensure tools 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.

• 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.