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Jose Andres Group

Fine-dining restaurant group offering experiential cuisine

Sous Chef

Culinary & Kitchen ProductionConfirmed live in the last 24 hours
Full-timeWashington, DC, USAIn-person

About the Job

Requirements

  • The candidate must have 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.
  • The candidate must have advanced grill, sauté, fry, and garde manger station skills and strong expo experience.
  • The candidate must know HACCP and food safety and hold a ServSafe Manager credential or equivalent, or be able to obtain one.
  • The candidate must be able to coach teams, stay organized under pressure, and communicate clearly.
  • The candidate must be familiar with KDS/POS, inventory, and scheduling tools, and comfortable using Google Workspace.
  • The candidate must have schedule flexibility for nights, weekends, and holidays.
  • The candidate must be able to stand and move for extended periods of up to 8+ hours and frequently bend and reach.
  • The candidate must be able to lift, carry, push, or pull up to 35–50 lbs.
  • The candidate must be able to work with ongoing exposure to heat, steam, refrigeration, cleaning chemicals, and repetitive knife and equipment use.
  • Slip-resistant footwear is required.

Responsibilities

  • 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.
  • Lead with a high-energy, theatrical service approach while maintaining discipline and consistency.
  • Own the pass or a key station during assigned services and protect service-window times and food quality.
  • Monitor kitchen display systems and printers, and promptly communicate pacing, unavailable items, and low par levels to front-of-house leadership.
  • Drive immediate recovery from remakes and service issues and record lessons learned in manager logs.
  • Translate forecasts into actionable prep lists, set station par levels, and adjust them throughout the day.
  • Verify food labeling, dating, first-in, first-out rotation, and holding 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 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, and prepare for inspections and correct violations immediately.
  • Assist with ordering and receiving, verify product quality and temperatures, and ensure proper storage by zone.
  • Maintain inventory accuracy and waste logs, and 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, and manage breaks and staff deployment during shifts.
  • Cross-train the team across stations to maintain coverage and provide 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 on schedule, submit and track work orders, and tag out unsafe equipment.
  • As applicable, execute banquet event orders, private dining room events, and off-site activations to standard, on time, and to cost.
  • Support openings and seasonal transitions through hiring support, training, tastings, prep builds, and stabilization.

About the Company

Jose Andres Group

Fine-dining restaurant group offering experiential cuisine

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
Not listed
Total funding
Not listed
Headquarters
Auckland, New Zealand
Founded
2019

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