Assistant General Manager – Kitchen Operations & Back of House Leadership - DFW AIRPORT

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Paradies Lagardère is an award-winning and innovative Airport Concessionaire, committed to delivering exceptional dining experiences. We are seeking a dedicated and hands-on Assistant General Manager (AGM) with a strong focus on Kitchen and Back of House operations to join our team. This role is perfect for a motivated leader who thrives in a fast-paced, high-volume environment and has a passion for food quality, kitchen management, and team leadership.

Why Join Us?

• Career Growth & Leadership Opportunities – Develop your career in a dynamic, growing company.
• Supportive & Fast-Paced Work Environment – No two days are the same!
• Comprehensive Benefits Package – Medical, Dental, Vision & more.
• Company-Paid Time Off & Holiday Premium Pay – Because work-life balance matters.
• 401K Program – Invest in your future.
• Training & Development – Expand your skills through our online learning system.
• Associate Recognition Programs – We celebrate success!
• Dining & Merchandise Discounts – Enjoy perks at our locations.
• Transportation & Parking Assistance – Making your commute easier.

About the Role:

As the Assistant General Manager – Kitchen Operations, you will be responsible for overseeing all Back of House (BOH) operations, ensuring food quality, safety, and efficiency while leading a high-performing kitchen team. You will support the General Manager in driving business results, maintaining kitchen standards, and fostering a positive and productive work environment.

Key Responsibilities:

• Kitchen & BOH Management: Oversee all Back of House operations, including food preparation, kitchen cleanliness, inventory management, and equipment maintenance.
• Team Leadership & Training: Recruit, train, and develop kitchen staff, ensuring they adhere to food safety, operational standards, and company policies.
• Operational Excellence: Ensure all kitchen processes run smoothly, including food production, portion control, and adherence to recipes.
• Food Quality & Safety Compliance: Enforce all health, safety, and sanitation standards in compliance with local and company policies (ServSafe Certification preferred).
• Inventory & Cost Control: Monitor and manage food costs, waste, ordering, and inventory levels to maximize efficiency and profitability.
• Collaboration with FOH Leadership: Work closely with the Front of House (FOH) team to ensure a seamless guest experience and kitchen efficiency.
• Problem-Solving & Decision-Making: Handle BOH challenges, such as staffing, food shortages, or kitchen workflow improvements, with a solutions-focused mindset.
• Assist in Business Operations: Support the General Manager with scheduling, performance evaluations, and driving restaurant success.

What We’re Looking For:

• Strong leadership skills with the ability to motivate and develop a BOH team.
• Proven kitchen and back-of-house management experience in a fast-paced environment.
• Knowledge of food safety regulations, kitchen operations, and cost control strategies.
• Excellent problem-solving skills with a hands-on approach to operations.
• Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays as needed.

Qualifications & Requirements:

• 2-4 years of kitchen or BOH management experience in a high-volume restaurant or food service environment.
• ServSafe Certification or ability to obtain it upon hiring.
• Strong knowledge of inventory management, food cost control, and kitchen operations.
• Experience with team leadership, scheduling, and performance management.
• Ability to thrive in a fast-paced, high-volume environment while maintaining quality standards.
• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field is a plus, but equivalent experience will be considered.

Join Our Team & Lead a High-Performance Kitchen!

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