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