J

Jose Andres Group

Fine-dining restaurant group offering experiential cuisine

Head Chef

Culinary & Kitchen ProductionConfirmed live in the last 24 hours
Full-timeNew York, NY, USAIn-person

About the Job

Requirements

  • The role requires 5–7+ years of professional kitchen experience, including 2–3+ years in a lead role such as Sous Chef, CDC, or Head Chef in upscale/casual-fine or fine dining.
  • The candidate must demonstrate advanced mastery of grill, sauté, fry, and garde manger stations, along with strong expo leadership.
  • The candidate must have proven success managing inventory, yields, and cost of goods sold, and be literate in basic profit-and-loss levers.
  • The candidate must have strong knowledge of Hazard Analysis and Critical Control Points and food safety; ServSafe Manager or equivalent is required, or the candidate must be able to obtain it.
  • The candidate must be a clear communicator and coach, and make calm, organized decisions under pressure.
  • The candidate must be familiar with kitchen display systems, point-of-sale systems, inventory tools, and scheduling tools, and be comfortable with Google Workspace.
  • The candidate must have schedule flexibility for nights, weekends, and holidays.
  • The candidate must be able to stand and move for extended periods, up to 8+ hours, and frequently bend and reach.
  • The candidate must be able to lift, carry, push, or pull up to 35–50 pounds.
  • The candidate must be able to work around heat, steam, refrigeration, and cleaning chemicals and perform repetitive knife and equipment use.
  • Slip-resistant footwear is required.

Responsibilities

  • Lead, train, and hold the team to culinary standards for seasoning, texture, temperature, and plating.
  • Conduct pre-service tastings and line checks, and calibrate stations and expo for quality and timing.
  • Uphold and improve recipes and standard operating procedures, document changes, and ensure version control.
  • Maintain core menus and seasonal features aligned with the concept, sourcing, and brand story.
  • Partner with Beverage/Bar on pairings and promotions, and support menu-engineering decisions with data.
  • Execute tastings, rollouts, and training materials for menu changes.
  • Own the pass by managing ticket flow, coursing, and window times, and step onto the line during peak periods.
  • Communicate 86s and low pars in real time to front-of-house leadership, and drive immediate recovery for remakes.
  • Analyze service issues after shifts and capture learnings in manager logs and action plans.
  • Recruit, onboard, and develop a skilled team, including Sous Chefs, Line, Prep, and Stewarding, in partnership with others.
  • Deliver ongoing coaching, documented feedback, and fair performance management.
  • Foster an inclusive, respectful, learning-focused kitchen and recognize strong work.
  • Enforce Department of Health and Hazard Analysis and Critical Control Points standards, including cooling logs, holding temperatures, allergen and cross-contact controls, and personal hygiene.
  • Ensure daily and weekly cleaning schedules, equipment care, and safe chemical and personal protective equipment use.
  • Prepare for inspections, correct violations immediately, and train staff to prevent recurrences.
  • Own inventory accuracy, yield tracking, waste logs, and portion control to meet cost-of-goods-sold targets.
  • Build pars and order to forecast, and verify receiving quality, temperatures, and storage by zone.
  • Partner with vendors on quality, pricing, and substitutions, and escalate shortages with solutions.
  • Build schedules to volume and skill mix, and manage deployment and breaks to protect ticket times and the labor plan.
  • Cross-train the team to maintain coverage and growth opportunities.
  • Ensure safe operation and daily maintenance of kitchen equipment; filter fryers and clean hoods and filters according to schedule.
  • Submit and track work orders, tag out unsafe equipment, and communicate timelines.
  • Execute banquet event orders, private dining room events, and off-site activations to standard, on time, and to cost.
  • Support new openings and seasonal transitions through hiring, training, tastings, and stabilization.

About the Company

Jose Andres Group

Fine-dining restaurant group offering experiential cuisine

The Jose Andres Group runs a collection of high-end restaurants, including The Bazaar, where guests experience innovative dining led by James Beard Award–winning chef Jos Andrés. The Bazaar combines avant-garde dishes with theatrical presentations in a stylish, modern space designed by Philippe Starck. The restaurant showcases creative techniques—such as smoking cocktails and spherified items—within a lively, immersive setting. What sets it apart is the combination of a celebrity-led culinary team, chef-driven artistry, and a strong emphasis on experiential dining rather than just food, all within a distinctive, stylish venue. The goal is to provide memorable, magical dining experiences that push culinary boundaries and surprise guests with both taste and presentation.

Company size
1-10
Company stage
Not listed
Total funding
Not listed
Headquarters
Auckland, New Zealand
Founded
2019

Recently Posted Jobs

Explore more opportunities at Jose Andres Group

See more jobs