375 Reserve | Assistant Manager (Kitchen Manager)
About The Position
375 Reserve is an upscale Fine Wine & Spirits Bar scheduled to open in December 2026 in JFK Terminal 4. The concept will offer travelers chef-inspired menus, premium beverages, elevated breakfast selections, artisan sandwiches, fresh salads, signature appetizers, and thoughtfully crafted entrées. The Assistant General Manager (Kitchen Manager) is a hands-on culinary leader responsible for overseeing all back-of-house functions and leading the culinary team to deliver exceptional food quality, consistency, and operational excellence in a high-volume airport environment. The role partners with the General Manager and Front of House leadership team to ensure exceptional restaurant execution. The position offers the opportunity to help launch a new concept at JFK Terminal 4 and lead a team focused on first-class hospitality. The role is with Paradies Lagardère’s Dining Division, which operates restaurant concepts across major North American airports.
Requirements
- 3+ years of restaurant or culinary management experience.
- Experience leading high-volume kitchen operations.
- Strong knowledge of food safety, sanitation, and HACCP standards.
- Proven ability to manage inventory, purchasing, food cost, and labor.
- Experience developing and coaching culinary teams.
- Strong organizational and problem-solving skills.
- Ability to obtain and maintain airport security credentials.
- Ability to work flexible schedules, including mornings, evenings, weekends, and holidays.
Nice To Haves
- Experience in upscale casual, fine dining, hotel, airport, or premium hospitality concepts.
- Kitchen opening or startup experience.
- ServSafe Food Manager Certification.
- Culinary degree or equivalent professional experience.
- Experience with menu execution across multiple dayparts, including breakfast, lunch, dinner, and bar food offerings.
Responsibilities
- Lead all kitchen and back-of-house operations.
- Oversee food production, preparation, presentation, and quality standards.
- Recruit, train, coach, and develop culinary team members.
- Ensure adherence to recipes, specifications, and portion standards.
- Maintain food safety, sanitation, and HACCP compliance.
- Manage food cost, inventory controls, ordering, receiving, and waste reduction initiatives.
- Develop schedules that align labor with business needs.
- Monitor kitchen productivity and operational efficiency.
- Support menu execution and new product rollouts.
- Maintain equipment, smallwares, and kitchen organization.
- Ensure readiness for peak-volume travel periods and operational disruptions.
- Foster a culture focused on safety, accountability, teamwork, and excellence.
- Partner with the General Manager and Front of House leadership team to ensure exceptional restaurant execution.
Benefits
- Leadership role with growth potential within Paradies Lagardère.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
