POSITION SUMMARY

The Banquet Kitchen Manager is responsible for assisting in the planning, organization, and execution of all banquet kitchen operations. This includes supervising kitchen staff, ensuring the quality of food preparation, coordinating with event management teams, and maintaining smooth operations during large-scale events. The Kitchen Manager will support the Head Chef and other Banquet Chefs in maintaining high culinary standards and delivering exceptional food service to guests.

KNOWLEDGE, SKILLS AND EXPERIENCE

• Culinary Arts degree or equivalent experience.
• Minimum of 3-5 years of experience in a high-volume kitchen, with at least 1 year in a supervisory role.
• Experience in banquets or large-scale catering is highly preferred.
• Strong leadership and team management skills.
• Excellent communication and organizational skills.
• Ability to work under pressure and manage multiple events simultaneously.
• Knowledge of food safety regulations and kitchen hygiene practices.
• Proficient in using kitchen equipment and technology for menu planning and inventory management.
• Ability to stand for long periods, lift heavy objects (up to 50 lbs), and work in a fast-paced environment.
• Food Safety Certification (e.g., ServSafe) and any other local health and safety certifications are preferred.
• Evening, weekend, and holiday work is often required, depending on event schedules.
• The role may require working in high-pressure environments during large events, requiring the ability to stay calm and organized under stress.
  JOSÉ ANDRÉS GROUP restaurants span across the world including Miami, Orlando, Las Vegas, NYC, Chicago, LA, Bahamas and of course our original home, Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept and showcase José’s passion for telling the stories of a culture through food. José Andrés Group is an equal opportunity employer