Job Title: Jamón Slicer – Concept/Property Name
Location: City, State
Reports To: Sous Chef / Chef de Cuisine / Executive Chef / General Manager
Department: Culinary / Front of House – Specialty Service
Employment Type: Hourly, Non-Exempt
About José Andrés Group
José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, culinary innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.
Position Summary
The Jamón Slicer is a skilled, guest-facing team member responsible for the precise hand-slicing, presentation, and service of Spanish jamón and other specialty cured meats.
This role combines culinary craftsmanship with hospitality, ensuring each portion is sliced and presented according to José Andrés Group standards while creating an engaging experience for our guests. The ideal candidate has strong knife skills, attention to detail, an appreciation for Spanish culinary traditions, and a genuine passion for sharing food and culture with others.
Key Responsibilities
Jamón Slicing & Preparation
- Hand-slice jamón accurately and consistently according to JAG portioning and presentation standards.
- Maintain proper slicing technique, including appropriate slice size, thickness, and texture.
- Properly secure, position, rotate, and handle jamón throughout its use.
- Minimize waste while maximizing product yield and maintaining quality.
- Prepare and portion additional cured meats and specialty products as assigned.
- Ensure sliced products are served promptly and at the appropriate temperature.
- Follow established standards for plating and presentation.
Product Knowledge & Quality
- Develop strong knowledge of the jamón and cured meat selections offered by the restaurant.
- Understand key characteristics including origin, breed, curing process, aging, flavor profile, and proper service.
- Inspect products before and during service to ensure freshness and quality.
- Identify and communicate product quality concerns to culinary leadership immediately.
- Maintain awareness of appropriate portion sizes and product yields.
- Participate in tastings and ongoing product education.
Guest Experience & Hospitality
- Create a warm and engaging experience for guests while working at visible carving stations or during tableside service.
- Confidently explain jamón selections, preparation, and traditional slicing techniques.
- Answer basic guest questions regarding flavor profiles, origins, and serving styles.
- Share the craftsmanship and tradition behind Spanish jamón in an approachable and engaging manner.
- Maintain a polished and professional presence when interacting with guests.
- Communicate guest questions or requests outside your scope to the appropriate Server or Manager.
Station Setup & Readiness
- Set up the jamón station before service with all required knives, carving stands, boards, plates, service tools, and products.
- Ensure jamón stands are secure and properly positioned for safe carving.
- Maintain an organized, clean, and visually appealing station throughout service.
- Restock plates, paper, service pieces, and other supplies as necessary.
- Properly wrap, cover, store, and protect jamón between services according to established standards.
- Complete assigned opening and closing duties.
Knife Safety & Equipment Care
- Safely handle and maintain specialty jamón knives and other cutting tools.
- Keep knives properly sharpened, cleaned, sanitized, and stored.
- Use carving stands and specialty equipment according to established safety procedures.
- Maintain awareness of guests and team members when working with knives in visible or high-traffic areas.
- Immediately report damaged knives, carving stands, or equipment to leadership.
Food Safety & Sanitation
- Follow all JAG and local health department food safety and sanitation standards.
- Maintain proper handwashing, glove use, and food-handling procedures.
- Prevent cross-contamination and follow established allergen protocols.
- Maintain a clean and sanitized cutting surface and workstation throughout the shift.
- Properly label, date, wrap, and store products.
- Clean and sanitize knives, carving stands, boards, and equipment according to established procedures.
- Complete all assigned cleaning and sanitation responsibilities at opening and closing.
Inventory & Waste Awareness
- Monitor jamón and specialty product levels throughout the shift.
- Communicate low inventory or product needs to culinary leadership.
- Maintain appropriate portion control to minimize unnecessary waste.
- Handle premium products carefully to protect quality and maximize usable yield.
- Report unusual waste, spoilage, or product quality concerns immediately.
- Assist with inventory counts and product organization as assigned.
Teamwork & Communication
- Work collaboratively with Servers, Runners, Culinary teams, and restaurant leadership.
- Coordinate with the service team to ensure orders are prepared accurately and delivered promptly.
- Communicate product availability, delays, or special considerations during service.
- Participate in pre-shift meetings, tastings, and training.
- Support teammates during high-volume periods as appropriate.
- Maintain professionalism, punctuality, and a positive, team-oriented attitude.
