Sous Chef
No salary listed
Mid, Senior
Washington, DC, USA
In Person
Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
- Have 3–5+ years of professional kitchen experience, including 1–2+ years as a lead or strong line cook or Sous in upscale/casual-fine or fine dining.
- Have advanced station skills across grill, sauté, fry, and garde manger, and strong expo experience.
- Know HACCP and food safety; hold ServSafe Manager or equivalent, or be able to obtain it.
- Be able to coach teams and stay organized under pressure.
- Be familiar with KDS/POS, inventory, and scheduling tools, and be comfortable using Google Workspace.
- Be available for nights, weekends, and holidays.
- Be able to stand and move for extended periods of up to 8+ hours and frequently bend and reach.
- Be able to lift, carry, push, or pull up to 35–50 lbs.
- Be able to work amid heat, steam, refrigeration, and cleaning chemicals and perform repetitive knife and equipment use.
- Wear slip-resistant footwear.
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.
- Own the pass or a key station during assigned services and protect service times and quality.
- Monitor kitchen display systems and printers, and promptly communicate pacing, unavailable items, and low pars to front-of-house leadership.
- Drive immediate recovery for remakes and service issues, and capture lessons 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, 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, and ensure safe chemical and personal protective equipment use.
- Prepare for inspections and correct violations immediately.
- Assist with ordering and receiving, verify 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 team members across stations to maintain coverage and 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 to cost, as applicable.
- Support openings and seasonal transitions through hiring support, training, tastings, prep builds, and stabilization, as applicable.
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