Mid Level Kitchen Team Member Jobs
Mid level kitchen team member jobs call for cooks who take full ownership of their station, guide newer team members through service, and keep quality consistent without constant supervision. Openings run predominantly on-site across Retail and Manufacturing, with employers like US LBM, Amazon, and Omni Hotels hiring at this level now.
Find JobsOverview
Showing 5 of 5+ Mid Level Kitchen Team Member jobs
Looking for more mid level kitchen team member jobs?
Explore related role searches to find more openings that fit.
See related jobsMinimum: $85,000 annual salary
Maximum: $85,000 annual salary
Assistant General Manager
375 Reserve Fine Wine & Spirits Bar
JFK International Airport - Terminal 4 | Paradies Lagardère Dining Division
Lead Culinary Excellence in a Premium Airport Dining Environment
375 Reserve is an upscale Fine Wine & Spirits Bar scheduled to open in December 2026 in JFK Terminal 4, offering travelers a sophisticated dining experience featuring chef-inspired menus, premium beverages, elevated breakfast selections, artisan sandwiches, fresh salads, signature appetizers, and thoughtfully crafted entrées.
We're seeking a hands-on Assistant General Manager (Kitchen Manager) to oversee all back-of-house functions and lead the culinary team in delivering exceptional food quality, consistency, and operational excellence.
This role is ideal for a culinary leader who excels in high-volume environments while maintaining elevated food standards, developing teams, and driving operational performance.
As Assistant General Manager - Kitchen Operations, you'll partner with the General Manager and Front of House leadership team to ensure exceptional execution throughout the restaurant.
Key responsibilities include:
- 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.
What We're Looking For
Required Qualifications
- 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.
Preferred Qualifications
- 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.
Why 375 Reserve?
- Opportunity to help launch a brand-new concept at JFK Terminal 4
- Leadership role with growth potential within Paradies Lagardère
- Fast-paced, dynamic hospitality environment
- Work with premium wines, spirits, and elevated culinary offerings
- Develop and lead a team focused on delivering first-class hospitality
About Paradies Lagardère
At Paradies Lagardère, we're passionate about creating exceptional experiences for travelers. Our Dining Division operates innovative restaurant concepts across North America's leading airports, combining outstanding hospitality, culinary excellence, and operational expertise to deliver memorable dining experiences every day.
Ready to lead something special?
Join us as we introduce 375 Reserve Fine Wine & Spirits Bar to JFK Terminal 4 and help create a destination travelers will seek out before every journey.
Experience
Required* 3 - 5 years: Restaurant Management
Education
Required* High School or better
Behaviors
Preferred Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well
Leader: Inspires teammates to follow them
* Dedicated: Devoted to a task or purpose with loyalty or integrity
Motivations
Preferred Entrepreneurial Spirit: Inspired to perform well by an ability to drive new ventures within the business
Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization
* Goal Completion: Inspired to perform well by the completion of tasks
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
Minimum: $85,000 annual salary
Maximum: $85,000 annual salary
Assistant General Manager
375 Reserve Fine Wine & Spirits Bar
JFK International Airport - Terminal 4 | Paradies Lagardère Dining Division
Lead Culinary Excellence in a Premium Airport Dining Environment
375 Reserve is an upscale Fine Wine & Spirits Bar scheduled to open in December 2026 in JFK Terminal 4, offering travelers a sophisticated dining experience featuring chef-inspired menus, premium beverages, elevated breakfast selections, artisan sandwiches, fresh salads, signature appetizers, and thoughtfully crafted entrées.
We're seeking a hands-on Assistant General Manager (Kitchen Manager) to oversee all back-of-house functions and lead the culinary team in delivering exceptional food quality, consistency, and operational excellence.
This role is ideal for a culinary leader who excels in high-volume environments while maintaining elevated food standards, developing teams, and driving operational performance.
As Assistant General Manager - Kitchen Operations, you'll partner with the General Manager and Front of House leadership team to ensure exceptional execution throughout the restaurant.
Key responsibilities include:
- 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.
What We're Looking For
Required Qualifications
- 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.
Preferred Qualifications
- 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.
Why 375 Reserve?
- Opportunity to help launch a brand-new concept at JFK Terminal 4
- Leadership role with growth potential within Paradies Lagardère
- Fast-paced, dynamic hospitality environment
- Work with premium wines, spirits, and elevated culinary offerings
- Develop and lead a team focused on delivering first-class hospitality
About Paradies Lagardère
At Paradies Lagardère, we're passionate about creating exceptional experiences for travelers. Our Dining Division operates innovative restaurant concepts across North America's leading airports, combining outstanding hospitality, culinary excellence, and operational expertise to deliver memorable dining experiences every day.
Ready to lead something special?
Join us as we introduce 375 Reserve Fine Wine & Spirits Bar to JFK Terminal 4 and help create a destination travelers will seek out before every journey.
Experience
Required* 3 - 5 years: Restaurant Management
Education
Required* High School or better
Behaviors
Preferred Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well
Leader: Inspires teammates to follow them
* Dedicated: Devoted to a task or purpose with loyalty or integrity
Motivations
Preferred Entrepreneurial Spirit: Inspired to perform well by an ability to drive new ventures within the business
Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization
* Goal Completion: Inspired to perform well by the completion of tasks
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
See All 5 Mid Level Kitchen Team Member Jobs
Find roles that match your experience and apply in just a few clicks.
Find JobsMid Level Kitchen Team Member Job Market
Who's Hiring
Top Industries Hiring
- Retail
- Manufacturing
Mid Level Kitchen Team Member Jobs: Frequently Asked Questions
How do I get a mid level kitchen team member job?
Position yourself around ownership, not just task completion. Highlight the stations you've run independently, any role you've played in training new hires, and situations where you kept quality or pace on track under pressure. Applications that show concrete contributions, such as maintaining prep standards during a high-volume shift, stand out more than ones that list duties.
Which companies hire mid level kitchen team members?
Companies hiring mid level kitchen team members right now include US LBM, Amazon, and Omni Hotels, based on current listings on Migrate Mate as of November 2026. At this experience level, hiring tends to come from restaurants, hospitality groups, and food service operations that need reliable, skilled cooks who can hold down a station with minimal direction.
Are there remote mid level kitchen team member jobs?
Yes, though kitchen work is almost entirely on-site by nature. About 0% of mid level kitchen team member openings are remote or hybrid as of November 2026, and those tend to be roles with a culinary training, consulting, or content component rather than traditional food preparation. Most openings require a physical presence in a kitchen environment.
How do I move up to a mid level kitchen team member role?
Reaching mid level means building real depth over your first few years, not just logging time. Focus on mastering multiple stations, taking initiative on prep and organization, and contributing during high-pressure service rather than waiting to be directed. Demonstrating that you can hold a station independently and help newer team members find their footing signals that you're ready for more responsibility.
Which industries hire the most mid level kitchen team members?
Mid Level kitchen team member roles concentrate in Retail and Manufacturing, based on current listings on Migrate Mate as of November 2026. These sectors drive consistent hiring at this level because they depend on experienced cooks who can sustain quality and volume through busy service periods without close oversight.