Sous Chef
No salary listed
Mid, Senior
Washington, DC, USA
In Person
Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
- Requires 3–5+ years of professional kitchen experience, including 1–2+ years as a lead or strong line cook or Sous Chef in upscale/casual-fine or fine dining.
- Requires advanced station skills across grill, sauté, fry, and garde manger, plus strong expo experience.
- Requires knowledge of HACCP and food safety, and ServSafe Manager certification or equivalent, or the ability to obtain it.
- Requires the ability to coach teams, stay organized under pressure, and communicate clearly.
- Requires familiarity with kitchen display systems (KDS), point-of-sale (POS) systems, inventory tools, and scheduling tools, plus comfort using Google Workspace.
- Requires schedule flexibility for nights, weekends, and holidays.
- Requires standing and moving for extended periods of up to 8+ hours, with frequent bending and reaching.
- Requires lifting, carrying, pushing, or pulling up to 35–50 pounds.
- Requires working around heat, steam, refrigeration, and cleaning chemicals, and repetitive knife and equipment use.
- Requires slip-resistant footwear.
Responsibilities
- Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to specification.
- Uphold standardized recipes and standard operating procedures; communicate updates and provide real-time technique training.
- Coach cooks on knife skills, fire management, station organization, and expo discipline.
- Own the pass or a key station during assigned services, protecting service times and quality.
- Monitor kitchen display systems and printers; promptly communicate pacing, unavailable items, and low station pars to front-of-house leadership.
- Manage immediate recovery for remakes and service issues, and record learnings in manager logs.
- Translate forecasts into actionable prep lists; set station pars and adjust them throughout the day.
- Verify labeling, dating, first-in, first-out practices, and hold times; ensure accurate yields on batch production.
- Support menu changes and specials with mise en place, tastings, and training materials.
- 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 personal hygiene.
- Maintain cleaning schedules and equipment care; ensure safe chemical and personal protective equipment use.
- Prepare for inspections and correct violations immediately.
- Assist with ordering and receiving; verify quality, temperatures, and proper storage by zone.
- Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet cost-of-goods-sold targets.
- Flag shortages and propose substitutions that protect quality and margin.
- Provide input on schedules to match volume and skill mix; manage breaks and staff deployment during shifts.
- Cross-train team members across stations to maintain coverage and support growth opportunities.
- Ensure safe operation and daily maintenance of kitchen equipment, including grills, fryers, ovens, slicers, and immersion blenders.
- Filter fryers, clean hoods and filters according to schedule, submit and track work orders, and tag out unsafe equipment.
- Execute banquet event orders, private dining room events, and off-site activations to standard, on time, and within cost.
- Support openings and seasonal transitions through hiring support, training, tastings, prep builds, and stabilization.
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
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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.
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Benefits
- Health Insurance
- Dental Insurance
- Vision Insurance
- Pet Insurance
- Flexible Work Hours
- Tuition Reimbursement
- Meal Benefits