Your Career Deserves... MORE OPPORTUNITIES! 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! If you are a passionate, hands-on leader with a strong background in kitchen management , we want to hear from you! Apply today and take the next step in your leadership career.

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