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Head Chef, é José Andres

Job in Las Vegas, Clark County, Nevada, 89105, USA
Listing for: Jose Andres Group
Full Time position
Listed on 2026-02-08
Job specializations:
  • Restaurant/Food Service
    Food & Beverage, Restaurant Manager
Salary/Wage Range or Industry Benchmark: 60000 USD Yearly USD 60000.00 YEAR
Job Description & How to Apply Below
Position: Head Chef, é by José Andres

Overview

Lead and manage all restaurant operations in partnership with the General Manager to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Director of Culinary Operations.

Responsibilities
  • Culinary Leadership – 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 product/procedures. Be the expert of JAG standards. Understand, develop, coach and consistently execute JAG’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.
  • Performance and Talent Development – Educate, coach and build teams 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 your team in a timely manner and documented 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 same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly, management trainee and management employees. Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training.
  • Ambassador of JAG Culture – Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example in all interaction. 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.
  • Manage Daily Operations – Responsible for the daily operations of JAG restaurants ensuring they operate efficiently and profitably. Understand, practice and teach JAG policies and procedures. Ensure concept and JAG vision and communicate 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, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support to ensure standards are met. Maintain open lines of communication with staff: management and hourly. Create an environment where information is shared as the 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 to give them understanding about the impact of the decisions they make. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed.
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