Cooks, Sous Chefs, General & Shift Managers

• Hiring Cooks, Sous Chefs, General & Shift Managers at JFK Airport

Register below for your virtual screening interview

Wednesday, May 20th at 10:40 AM

• https://zoom.us/meeting/register/Biu5ln4lQqCBBiv_kNWGlA
• Cook:($24.88 per hour)

Requirements

• Requires food preparation skills and knowledge of HACCP standards
• Requires 1+ years of closely related cooking experience in high volume or fast casual dining restaurant environment
• Requires food knowledge pertaining to Sauces, Soups, Sauté, Broiler, Fry, and Pantry
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals
• Requires the ability to lift and/or move up to 40 pounds
• Sous Chef:($68,354 to $80,417 per year)

Requirements

• Must have High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus
• Must have 3 to 5 years experience with kitchen operations and staff supervision
• Must be certified in Serve Safe Management certification course
• General Manager:($82,153 to $91,282 per year)

Requirements

• Must have documented and demonstrated skills managing the types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union, etc)
• Restaurant P&L management experience for a minimum of 3 years with underlying overall working restaurant experience of 5-7 years in type is typically necessary to be successful.
• Graduation from a Food Service Management or Culinary program may substitute for a portion of the time based experience requirement for each of these roles
• Shift Manager:($24.59 to $28.58 per hour)

Requirements

• Must have 2+ years related experience
• Ability to work shifts during various operating days and hours each week; during opening, during busy day parts, and during closing to monitor restaurant associates’ work activities during these different days and times.
• Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards
• You must have Two valid, non-expired U.S. government-issued IDs

Register below for your virtual screening interview

Wednesday, May 20th at 10:40 AM

• https://zoom.us/meeting/register/Biu5ln4lQqCBBiv_kNWGlA