PASTRY SOUS CHEF

Salary Range: $75K - $80K

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:

•  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 products/procedures. 
• Understand, develop, coach, and consistently execute TFG’s culinary standards. 
•  Ensure consistent menu execution by using tools such as line checks, menu change SOPs, 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. 
• Japanese Cuisine Experience Preferred

• Educate, coach, and build teams to exceed expectations. 
•  Develop a team of prepared and qualified leaders to move upward in the organization. 
•  Clearly define expectations and hold individuals accountable. 
•  Provide positive and constructive feedback to your team in a timely manner and document it 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 the same sense of hospitality and respect as employees and guests. 
•  Execute training program consistently for hourly, management trainee, and management employees. 
•  Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training.

• Seek out opportunities to communicate Jose Andres Group's vision to the team, guests, students, vendors, and community clearly and positively. 
•  Lead by example in all interactions. 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 the team by asking questions. 
•  Exemplify professionalism and hospitality in all interactions and especially in difficult situations.

•  Responsible for the daily operations of the restaurant, ensuring they operate efficiently and profitably. 
• Understand, practice, and teach JAG policies and procedures. 
• Ensure concept and JAG vision and communicate a 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 and federal and state laws are met. 
• Correct all violations with a sense of urgency. 
•  Create an environment where information is shared as a rule. 
•  Ensure that all deadlines are met and take accountability for completion. 

• 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 understand the impact of their decisions. 
• Ensure tools such as Compeat are utilized correctly, and data is accurate. 
• Reach out to the JAG community for support as needed. 
• Support the Head Chef for the day-to-day execution of menus in your immediate area.
• You have full working knowledge of all menu items, recipes, prep lists, and station setups.
  
• You have an understanding of all equipment, how it operates, and how to maintain & clean equipment.
  
• You have full financial control and responsibility for your immediate area, including food, labor and supply control, and costs. 
  
• You lead by example- by being proactive in assisting all Team Members in any area of operation
  
• including outside of your immediate AOR.
  
• You oversee training and development and daily output of Team Members, taking action where needed to ensure smooth operations.
  
• You are responsible to enforce & uphold standards, you inform and hold Team Members accountable to the same standards and issue corrective action when a Team Members performance or behavior is outside accepted JAG standard.
  
• Chefs are responsible for their entity-specific Recipe books, Daily upkeep, and updating as needed when there are menu changes.
  
• Chefs Oversee Station sets up and conducts line walks for quality control, cleanliness, organization, adherence to recipes, food safety, and its appearance. 
  
• Chefs Insure Deep cleaning schedule and equipment maintenance in maintained.
  
• Chefs complete Weekly Schedules 3 weeks in advance
  
• Chefs are responsible for compliance and Food safety adherence per NYC Guidelines and  JAG policies and procedures
  
• Chefs report for all shifts as scheduled or speak personally with a director if you are unable to work a scheduled shift.
  

PASTRY SOUS CHEF

Salary Range: $75K - $80K

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:

•  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 products/procedures. 
• Understand, develop, coach, and consistently execute TFG’s culinary standards. 
•  Ensure consistent menu execution by using tools such as line checks, menu change SOPs, 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. 
• Japanese Cuisine Experience Preferred

• Educate, coach, and build teams to exceed expectations. 
•  Develop a team of prepared and qualified leaders to move upward in the organization. 
•  Clearly define expectations and hold individuals accountable. 
•  Provide positive and constructive feedback to your team in a timely manner and document it 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 the same sense of hospitality and respect as employees and guests. 
•  Execute training program consistently for hourly, management trainee, and management employees. 
•  Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training.

• Seek out opportunities to communicate Jose Andres Group's vision to the team, guests, students, vendors, and community clearly and positively. 
•  Lead by example in all interactions. 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 the team by asking questions. 
•  Exemplify professionalism and hospitality in all interactions and especially in difficult situations.

•  Responsible for the daily operations of the restaurant, ensuring they operate efficiently and profitably. 
• Understand, practice, and teach JAG policies and procedures. 
• Ensure concept and JAG vision and communicate a 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 and federal and state laws are met. 
• Correct all violations with a sense of urgency. 
•  Create an environment where information is shared as a rule. 
•  Ensure that all deadlines are met and take accountability for completion. 

• 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 understand the impact of their decisions. 
• Ensure tools such as Compeat are utilized correctly, and data is accurate. 
• Reach out to the JAG community for support as needed. 
• Support the Head Chef for the day-to-day execution of menus in your immediate area.
• You have full working knowledge of all menu items, recipes, prep lists, and station setups.
  
• You have an understanding of all equipment, how it operates, and how to maintain & clean equipment.
  
• You have full financial control and responsibility for your immediate area, including food, labor and supply control, and costs. 
  
• You lead by example- by being proactive in assisting all Team Members in any area of operation
  
• including outside of your immediate AOR.
  
• You oversee training and development and daily output of Team Members, taking action where needed to ensure smooth operations.
  
• You are responsible to enforce & uphold standards, you inform and hold Team Members accountable to the same standards and issue corrective action when a Team Members performance or behavior is outside accepted JAG standard.
  
• Chefs are responsible for their entity-specific Recipe books, Daily upkeep, and updating as needed when there are menu changes.
  
• Chefs Oversee Station sets up and conducts line walks for quality control, cleanliness, organization, adherence to recipes, food safety, and its appearance. 
  
• Chefs Insure Deep cleaning schedule and equipment maintenance in maintained.
  
• Chefs complete Weekly Schedules 3 weeks in advance
  
• Chefs are responsible for compliance and Food safety adherence per NYC Guidelines and  JAG policies and procedures
  
• Chefs report for all shifts as scheduled or speak personally with a director if you are unable to work a scheduled shift.