Restaurant Chef, Fox & Flight

Company Description

At Paradies Lagardère, our mission is to maintain first-class standards that exceed the expectations of the customers and business partners we serve. Our Dining Division is a true restaurateur. We are passionate about connecting with each of our guests on multiple levels. From an inspiring restaurant design or live entertainment that captures a traveler’s attention, to the top-notch quality of our culinary offerings and the exceptional hospitality delivered by our teams, we focus on more than just restaurant operations. We specialize in experiences.

We are pleased to offer our full time employees a competitive benefits offering, including but not limited to:

• Base annual salary up to $85,000 commensurate with experience
• Monthly bonus program
• Paid Time Off
• 401k
• Corporate Holidays
• Transportation and Parking Assistance
• Employee Discounts

Job Description

The Restaurant Chef uses his/her skills to ensure that safety, sanitation, quality, and security standards are adhered to by inspecting the location throughout the visits to enforce compliance with laws, company policies, and regulations. She/he collaborates with the team for sale, design, preparation and delivery of high-quality product and service and is accountable for ensuring all related programs are effectively and properly implemented including seasonal and promotional programs.   She/he is accountable for developing and maintaining a positive relationship with customers, superiors, peers, and subordinates by conducting quality-assurance procedures. 

We are seeking detail-oriented candidates with prior kitchen and/or management experience who possess a desire to serve others, people skills, high standards, a drive to improve, and an ownership mentality to work at our Fox and Flight location at the Boston Logan International Airport (BOS). 

WHAT YOU’LL DO 

• Vendor Management for the Grab & Go Food Program

• Quality Assurance

• Culinary Support

• Team Member Training

Apply now to review full job description.

Qualifications

WHAT YOU’LL NEED 

• Culinary or HRIM Degree and/or equivalent job experience 

• 3-5 Years Restaurant Operations 

• Knowledge of procedures and standards for Safety and Sanitation 

• Excellent food quality improvement initiatives 

• Menu, recipe development, implementation, and compliance 

• Proficient using MS Office, Excel, database, and word processing programs. 

• Exceptional organization and attention to detail. 

• Strong decision-making, negotiation, and leadership skills. 

• Ability to multi- task and succeed in a fast-paced environment. 

• Exceptional communication and relationship-building skills.  

Additional Information

All your information will be kept confidential according to EEO guidelines.