Head Chef - Back of House – Culinary
$95k - $105k/yr+ Bonus
Senior
New York, NY, USA
In Person
Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
- Five to seven or more years of professional kitchen experience, including two to three or more years in a lead role such as Sous Chef, CDC, or Head Chef in upscale/casual-fine or fine dining.
- Advanced station mastery across grill, sauté, fry, and garde manger, with strong expo leadership.
- Proven ability to manage inventory, yields, and cost of goods sold, with literacy in basic profit-and-loss levers.
- Strong knowledge of Hazard Analysis and Critical Control Points and food safety; ServSafe Manager certification or equivalent, or the ability to obtain it.
- Ability to communicate clearly, coach team members, and make calm, organized decisions under pressure.
- Familiarity with kitchen display systems, point-of-sale systems, inventory tools, scheduling tools, and Google Workspace.
- Availability to work nights, weekends, and holidays.
- Ability to stand and move for extended periods of up to eight or more hours, with frequent bending and reaching.
- Ability to lift, carry, push, or pull 35–50 pounds.
- Ability to work continuously 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 culinary team to 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, documenting changes and ensuring version control.
- Maintain core menus and seasonal features aligned with the concept, sourcing, and brand story.
- Partner with Beverage and 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 to front-of-house leadership in real time and drive immediate recovery for remakes.
- Analyze service issues after shifts and record learnings in manager logs and action plans.
- Recruit, onboard, and develop a skilled team of Sous Chefs, line cooks, prep cooks, and stewards in partnership with others.
- Deliver ongoing coaching, documented feedback, and fair performance management.
- Foster an inclusive, respectful, and learning-focused kitchen and recognize strong performance.
- 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 according to forecasts, and verify receiving quality, temperatures, and zoned storage.
- Partner with vendors on quality, pricing, and substitutions, and escalate shortages with solutions.
- Build schedules based on 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 create growth opportunities.
- Ensure safe operation and daily maintenance of kitchen equipment, including filtering fryers and cleaning hoods and filters according to schedule.
- Submit and track work orders, tag out unsafe equipment, and communicate repair timelines.
- Execute banquet event orders, private dining room events, and off-site activations to standard, on time, and within cost.
- Support new openings and seasonal transitions through hiring, training, tastings, and stabilization.
About the company
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
N/A
Total Funding
N/A
Headquarters
Auckland, New Zealand
Founded
2019
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Simplify's Take
What believers are saying
- W Nashville opened JAG venues in early 2026, expanding beyond core coastal markets.
- Bazaar House opens in 2027 with 67 rooms, private club, wellness, and retail.
- Delta's phased 2026 menu rollout extends José Andrés branding into premium airline cabins.
What critics are saying
- The Bazaar at Waldorf Astoria closed March 11, 2026, then became Bazaar Meat.
- California Prop 65 notices from May 8, 2026 target José Andrés Corporation shellfish products.
- Exiting CEO Sam Bakhshandehpour left in 2026, signaling leadership churn during expansion.
What makes Jose Andres Group unique
- José Andrés Group spans 40 restaurants plus World Central Kitchen’s global humanitarian halo.
- The Bazaar brand gives JAG high-end, theatrical dining across D.C., Las Vegas, and New York.
- Thor Equities partnership brings hotel development expertise to Bazaar House in Georgetown.
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Benefits
- Health Insurance
- Dental Insurance
- Vision Insurance
- Pet Insurance
- Flexible Work Hours
- Tuition Reimbursement
- Meal Benefits