Head Chef - ZAYTINYA, Palo Alto

José Andrés Group; Anaheim (CA); On-site; USD 70,000 - 100,000; Full time

Job summary

Join the José Andrés Group as a Head Chef for ZAYTINYA in Palo Alto, California. You will lead operations, manage the culinary team, and create authentic menus. With a focus on developing future leaders, this role offers a chance to influence the dining experience and uphold high standards in a vibrant work environment.

Qualifications

• Minimum 3+ years as a sous chef and 5+ years in kitchens.
• Culinary degree preferred.
• Strong knowledge of culinary fundamentals.

Responsibilities

• Lead and manage restaurant operations with the General Manager.
• Collaborate with culinary team to create innovative menus.
• Recruit and train top talent for all staff levels.

Skills

Culinary Fundamentals

Excellent Communication

Staff Motivation

Revenue Management

Education

Culinary Degree

Job description

HEAD CHEF, ZAYTIYNA - PALO ALTO, CALIFORNIA

Hola Palo Alto! Join chef José Andrés and his team as we prepare to open our Turkish, Lebanese, and Greek concept, ZAYTINYA, at the Stanford Shopping Center. Be part of this journey of "Changing the World through the Power of Food." The José Andrés Group (JAG) is expanding and will soon introduce a new property in Palo Alto. The Head Chef, alongside the General Manager, will play a pivotal role in completing the design, construction, and development of this new concept.

Responsibilities:

1. Lead and manage all restaurant operations in partnership with the General Manager to deliver a world-class culinary experience, ensuring the concept vision and JAG standards are consistently met.
2. Demonstrate employee prioritization by maintaining a positive work environment and developing future restaurant leaders.
3. Take ownership of the restaurant's efficiency and profitability.
4. Collaborate with the culinary team to create innovative, authentic menus, and stay informed on industry trends and techniques.
5. Ensure menu and service standards are maintained through tools like line checks, SOPs, and recipes.
6. Develop and coach teams to exceed expectations, identify potential leaders, and facilitate their growth.
7. Recruit and train top talent, ensuring a consistent training program for all staff levels.
8. Promote JAG culture by embodying professionalism and hospitality, communicating vision effectively, and fostering a positive environment.
9. Oversee daily operations to maximize revenue and ensure safety, cleanliness, and compliance with health standards.
10. Manage financial results by controlling costs, inventory, and labor, and sharing financial insights with the team.
11. Ensure compliance with all local, state, and federal laws and regulations.

Qualifications:

• Minimum 3+ years of sous chef experience and 5+ years in kitchens.
• Culinary degree preferred.
• Strong knowledge of culinary fundamentals and industry standards.
• Excellent communication skills, both verbal and written.
• Ability to lead, evaluate, and motivate staff effectively.
• Understanding of revenue management and operational goals.

Working Conditions:

• Ability to stand and move for up to 8 hours.
• Lift up to 15 lbs regularly and occasionally up to 30 lbs.
• Work nights, weekends, and holidays as required.

Join us and be part of the José Andrés Group, with locations worldwide, showcasing authentic cultural cuisines. Apply now and help us tell the stories of different cultures through food. José Andrés Group is an Equal Opportunity Employer.