Hola Nashville! José Andrés is looking for a CULINARY DIRECTOR to join his fantastic team.

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.

The Culinary Director is responsible for ensuring that the highest standards are met for all food prepared and served in the property. Provides hands on involvement and decision making in planning, logistics, production and execution of all aspects of culinary operations. Responsible for demonstrating leadership, creativity, integrity and resourcefulness as it pertains to quality, consistency and profitability. Key areas of focus are leading and managing multi-kitchen operations, menu and recipe development, recruiting and training of culinary talent. Additionally, this role supports fiduciary performance responsibility for culinary operations including all relevant cost metrics.

KEY RESPONSIBILITIES:

• Maintain and uphold JAG standard operating procedures, brand standards, company policies, specifications, programs and initiatives.
• Collaborate with Concept Chefs and Chief Culinary Officer to ensure culinary experiences are upheld to the standards.
• Collaborate with Concept Chefs to ensure quarterly menu changes take place.
• Ensure the property is compliant with all state and city regulations.
• Ensure operational costs fall in line with budgets.
• Work to provide a safe, warm and hospitable culture.
• Facilitate and encourage professional growth of team members.
• Be a great ambassador of our brand to guests, team members, and partners.
• Supervise and coordinate all Culinary Operations of a multi-concept hotel operation.
• Assist in interviewing, hiring, and supervising Back of House management and hourly staff
• Maintain and inspect food facilities to ensure compliance with quality, sanitation, and safety standards.
• Work with Procurement Managers to ensure brand standard products and vendors are utilized.
• Identify areas of opportunity regarding cost savings, quality, and execution and provide solutions
• Work with marketing on branding and marketing opportunities
• Provides direction to culinary team to assure compliance with all concept’s culinary programs and initiatives.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• Strong organizational skills.
• Strong leadership and teaching skills. Experience in food & beverage business development and operations.
• Experience in multi-unit leadership.
• Analytical and written communications skills, problem solving and presentation.
• Ability to understand and apply principals of all Food & Beverage metrics of measurement.
• Strong diagnostic and analytical skills.
• Understands the accounting and supply chain functions.
• Strong team player with good interpersonal, oral and written communication skills.
• Ability to function effectively and responsibly as a team member while working with multi-level supervision is required. Must willingly adjust schedule to meet project needs.
• Ability to work in kitchen environment (standing/walking) for extended period’s base upon operation needs.
• Ability to be a self-motivator working productively with minimal direct supervision.

QUALIFICATION STANDARDS

• Education: Bachelor’s Degree in Culinary and Hospitality Management Preferred
• Experience: Five to seven years in food & beverage operations at an Executive Chef level; both hotel and independent restaurant experience preferred
• This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time

JOSE ANDRES GROUP restaurants span across America including Miami, Orlando, Las Vegas, NYC, Chicago, Los Angeles, Dubai, and of course, 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.