Full-Time
Sous Chef
Back of House – Culinary
Updated on 9/4/2026
Jose Andres Group
1-10 employees
Fine-dining restaurant group offering experiential cuisine
No salary listed
Washington, DC, USA
In Person
 Food Service & Hospitality (1) |
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- 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.
- Advanced station skills in grill, sauté, fry, and garde manger, with strong expo experience.
- Knowledge of HACCP and food safety, with ServSafe Manager or equivalent certification or the ability to obtain it.
- Ability to coach teams, stay organized under pressure, and communicate clearly.
- Familiarity with KDS/POS, inventory, and scheduling tools, plus comfort using Google Workspace.
- Flexibility to work nights, weekends, and holidays.
- Ability to stand and move for extended periods of up to 8+ hours, with frequent bending and reaching.
- Ability to lift, carry, push, or pull 35–50 pounds.
- Ability to work continuously around heat, steam, refrigeration, and cleaning chemicals and perform repetitive knife and equipment use.
- Slip-resistant footwear is required.
- Lead line checks and pre-service tastings, calibrating 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 and protect window times and quality.
- Monitor kitchen display systems and printers, communicating pacing, 86s, and low pars to front-of-house leadership.
- Drive immediate recovery for remakes and service issues and capture 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 procedures, and hold times, and ensure accurate yields on batch production.
- Support menu changes and specials with mise en place, tastings, and training materials.
- Enforce Department of Health and HACCP 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, and prepare for inspections by correcting violations immediately.
- Assist with ordering and receiving, verify quality and temperatures, and ensure proper storage by zone.
- Maintain inventory accuracy and waste logs, reinforce portioning and recipe adherence, and flag shortages with quality- and margin-protecting substitutions.
- Provide schedule input to match volume and skill mix, manage breaks and shift deployment, and cross-train the team across stations.
- Ensure safe operation and daily maintenance of 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 BEOs, PDRs, and off-site activations to standard, on time, and to cost when applicable.
- Support openings and seasonal transitions through hiring support, training, tastings, prep builds, and stabilization.
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
Company News
The chef's 67-room The Bazaar House is scheduled to open in 2027, in the Georgetown neighborhood of Washington, D.C.