Executive Sous Chef
No salary listed
Senior
Washington, DC, USA
In Person
Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
- Five to seven or more years of professional kitchen experience, including two to three or more years as a Sous Chef or Executive Sous Chef in upscale/casual-fine or fine dining.
- Advanced station mastery across grill, sauté, fry, and garde manger, with strong expo leadership.
- Proven success in inventory accuracy, yield management, and cost of goods sold control, with basic profit and loss literacy.
- Deep knowledge of Hazard Analysis and Critical Control Points and food safety; ServSafe Manager or equivalent certification, or ability to obtain it.
- Familiarity with kitchen display systems, point-of-sale systems, inventory tools, and scheduling tools, plus comfort using Google Workspace.
- Availability to work nights, weekends, and holidays; schedule flexibility is required.
- Ability to stand and move for extended periods of up to eight or more hours, with frequent bending and reaching.
- Ability to lift, carry, push, or pull up to 35–50 pounds.
- Ability to work with exposure to heat, steam, refrigeration, and cleaning chemicals, and perform repetitive knife and equipment use.
- Slip-resistant footwear is required.
Responsibilities
- Lead line checks and pre-service tastings, calibrating stations for seasoning, temperatures, texture, and plating.
- Uphold and refine standardized recipes and standard operating procedures, maintain version control, and communicate changes clearly.
- Conduct ongoing skills coaching in knife work, butchery, sauces, fire management, and expo discipline.
- Own the pass during assigned services by managing ticket flow, coursing, window times, and quality control.
- Communicate unavailable items and low pars, as well as pacing, to front-of-house leaders in real time; drive immediate recovery on remakes.
- Work on the line during peak periods to protect ticket times and standards.
- Partner with the Chef on seasonal menus, specials, and tastings; ensure mise en place and training are completed before launch.
- Provide data-informed feedback on menu mix, prep yields, and guest preferences.
- Recruit, onboard, and develop cooks and stewards; build a strong bench for each station.
- Deliver timely coaching and documented feedback, and support fair, consistent performance management.
- Enforce Department of Health and Hazard Analysis and Critical Control Points requirements, including cooling logs, hot and cold holding, allergen and cross-contact protocols, and hygiene standards.
- Maintain cleaning schedules and equipment care; ensure safe chemical and personal protective equipment use and prepare for inspections.
- Own inventory accuracy and waste logs; verify receiving quality and temperatures and proper storage by zone.
- Build pars and order to forecast; control portions and yields to meet cost of goods sold targets.
- Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions.
- Create schedules based on volume and skill mix; manage in-shift deployment and breaks to plan.
- Cross-train the team to ensure coverage and growth opportunities.
- Ensure safe operation and daily care of equipment; filter fryers and clean hoods and filters according to schedule.
- Submit and track work orders; tag out unsafe equipment and communicate timelines.
- Execute banquet event orders, private dining room events, and off-site activations to standard, on time, and within cost, as applicable.
- Lead opening tasks, including hiring support, training, tastings, prep builds, and 30/60/90-day stabilization, as applicable.
- Maintain manager logs, production sheets, waste reports, temperature and cooling logs, and audit checklists.
- Partner cross-functionally with front of house, Beverage, Human Resources, Finance, and Marketing to align priorities.
About the company
The Jose Andres Group runs a collection of high-end restaurants, including The Bazaar, where guests experience innovative dining led by James Beard Award–winning chef Jos Andrés. The Bazaar combines avant-garde dishes with theatrical presentations in a stylish, modern space designed by Philippe Starck. The restaurant showcases creative techniques—such as smoking cocktails and spherified items—within a lively, immersive setting. What sets it apart is the combination of a celebrity-led culinary team, chef-driven artistry, and a strong emphasis on experiential dining rather than just food, all within a distinctive, stylish venue. The goal is to provide memorable, magical dining experiences that push culinary boundaries and surprise guests with both taste and presentation.
Company Size
1-10
Company Stage
N/A
Total Funding
N/A
Headquarters
Auckland, New Zealand
Founded
2019
Get referred to Jose Andres Group
See people who can refer or advise you
Simplify's Take
What believers are saying
- W Nashville opened JAG venues in early 2026, expanding beyond core coastal markets.
- Bazaar House opens in 2027 with 67 rooms, private club, wellness, and retail.
- Delta's phased 2026 menu rollout extends José Andrés branding into premium airline cabins.
What critics are saying
- The Bazaar at Waldorf Astoria closed March 11, 2026, then became Bazaar Meat.
- California Prop 65 notices from May 8, 2026 target José Andrés Corporation shellfish products.
- Exiting CEO Sam Bakhshandehpour left in 2026, signaling leadership churn during expansion.
What makes Jose Andres Group unique
- José Andrés Group spans 40 restaurants plus World Central Kitchen’s global humanitarian halo.
- The Bazaar brand gives JAG high-end, theatrical dining across D.C., Las Vegas, and New York.
- Thor Equities partnership brings hotel development expertise to Bazaar House in Georgetown.
Help us improve and share your feedback! Did you find this helpful?
Benefits
- Health Insurance
- Dental Insurance
- Vision Insurance
- Pet Insurance
- Flexible Work Hours
- Tuition Reimbursement
- Meal Benefits