Chef de Cuisine

CHEF DE CUISINE - Zaytinya NY for Jose Andres Group, The Ritz-Carlton New York, NoMad

Pay Rate Range : $85K - $100K

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 all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience.

Ensure concept, vision and Jose Andres Group (JAG) standards are executed consistently. Demonstrate that employees are the highest priority, maintaining a positive work environment and developing the next generation of restaurant leaders.

Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Head Chef.

Job Functions / Responsibilities

Culinary Leadership

• Work with the Head Chef to execute & maintain menus to brand standards.
• Be an ambassador of the brand : educate self and communicate to the BOH & FOH team on regional history, culture and cuisine.

As well as industry trends, innovative techniques and environmentally friendly practices / product / procedures.

• Train, develop, coach team to 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 systems, standards and guest satisfaction. Impact service by being on the line during peak times, press events, and holiday / busy periods.

Performance & Talent Development

• Educate and coach the 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 the team in a timely manner and documented when appropriate.
• Delegate appropriately and fairly to develop and motivate the team.
• Actively recruit and hire top tier talent. Treat potential employees with the same sense of hospitality and respect as guests and current employees.
• Execute training program consistently for both hourly and management employees.

Ambassador of JAG Culture

• Seek out opportunities to communicate JAG’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 the restaurant's needs as well as the needs of our hotel partners.
• Proactively address issues, 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 the team by asking questions.

Manage Daily Operations

• 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 & Facilities Team immediately.
• Maintain a daily email log to communicate between shifts and prevent issues from reoccurring.
• Regularly conduct or attend 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.
• Responsible for maintaining a current and valid Food Service Manager certification in the State of employment.

Manage Financial Results

• Develop and execute a plan to stay within department budgets and maximize profits.
• Actively manage inventory, waste, and pricing to meet cost targets. Effectively manage kitchen labor, scheduling and payroll.
• Ensure tools such as Craftable, Harri, and shared spreadsheets are utilized correctly and data is accurate.

Knowledge, Skills and Experience

• Position requires a minimum of 10 years of culinary and restaurant management experience.
• This position will spend nearly 100% of the time standing or walking.
• 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 40 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.
• Talking and hearing occur continuously in the process of communicating with guests and employees.
• Requires manual dexterity to use and operate all necessary equipment.
• Requires working nights, weekends and holidays.

JOSÉ ANDRÉS GROUP restaurants span across the world including Miami, Orlando, Las Vegas, NYC, Chicago, LA, Dubai, Bahamas and of course our original home, Washington, DC.

Since 1993, our restaurants reflect the authentic roots of each concept and showcase José's passion for telling the stories of a culture through food.

José Andrés Group is an equal opportunity employer.