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19 years ago, Jose Santos moved from Brazil to the U.S. and found his passion very unexpectedly. He began looking for a job, any job would do, as he was an immigrant to this country. Like many in the industry, he went to a restaurant - a small Cuban restaurant, to be specific; and applied for his first job. Jose was hired as a prep and fryer cook.
He was not familiar with cooking, nor could he speak English or Spanish, both of which proved to be a challenge. How exactly did he end up who he is today? We conducted an interview to find out more.
Q: How would you describe your leadership style?
Jose: I consider myself a visionary leader. I'm always coaching and communicating my vision and goals for the future to my cooks. I think it's very important to make sure everyone is involved. I want to inspire my team members.
Q: How you would describe your company culture?
Jose: The business is family-oriented, from the concept down to the staff and operations. The team superpower is definitely the long term employees that enhance the quality of work and mindset needed for success.
Q: What is the biggest challenge you have met in your career?
Jose: One of the biggest challenges I have faced is building a team in the kitchen, and it has happened more than once. When you have the responsibility of leading the kitchen, building a solid back of the house team is essential for success. I have definitely had challenges with seasoned employees that did not respond well to change of any kind. However, I found that taking the time to show them the goals and the "big picture", made it easier for them to make the adjustments they needed, in order to contribute to the success of the business
Q: What are some challenges or trends you see in hiring today?
Jose: I believe one of the challenges today has to do with recruiting. The whole process of contacting quality candidates and setting up an interview sometimes takes too long, and we end up loosing them. I guess I am more "old-school", in that sense. I still believe in going to the job location, introducing yourself and trying to meet with the chef or manager, despite the fact that it is becoming more difficult to do nowadays.
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Q: Have you ever had an hourly job? If yes, please share with us your experience?
Jose: Of course! I had many hourly jobs in the beginning of my career. When I started working in the restaurant business, I was a prep cook, then a busboy, and food runner.
Q: Who inspires you and why?
Jose: Chef Rafael, my "Cuban father" from Hard Grove Cafe in Jersey City, NJ. He took a chance with me and gave me the opportunity to work in his kitchen as my first job in the United States. He was patient, talented, and taught me what a great leader should be. It is because of him that I found my passion for cooking and became who I am today.
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