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Executive Sous Chef

Jose Andres Group

Washington, DC

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JOB DETAILS
SKILLS
Administrative Management, BeOS Operating System, Beverages, Calendar Management, Cleaning Equipment, Coaching, Communication Skills, Cook Dishes, Cost of Goods Sold (COGS), Cross-Functional, Finance, Food Safety, Forecasting, Hospitality and Tourism, Inventory Management, Leadership, Literacy, Marketing, Organizational Skills, Performance Management, Plating Processes, Portion Control, Pricing, Profit & Loss, Project Tracking, Quality Control, Safety/Work Safety, Sanitation, ServSafe Certification, Source Code/Configuration Management (SCM), Standard Operating Procedures (SOP), Time Management
LOCATION
Washington, DC
POSTED
1 day ago
DescriptionJob Title: Executive Sous ChefReports To: Chef de Cuisine / Executive ChefDepartment: Back of House - CulinaryEmployment Type: Salaried, ExemptAbout José Andrés GroupJosé Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.Position SummaryThe Executive Sous Chef is the kitchen's second-in-command and daily operator. This role ensures consistent quality and speed during every service, develops and coaches the culinary team, upholds food safety and sanitation, manages prep and inventory accuracy, and drives COGS and labor discipline-stepping in for the Chef de Cuisine/Executive Chef as needed while embodying JAG standards.Key ResponsibilitiesCulinary Leadership & StandardsLead line checks and pre-service tastings; calibrate stations for seasoning, temps, texture, and plating.Uphold and refine standardized recipes/SOPs; maintain version control and communicate changes clearly.Conduct ongoing skills coaching (knife work, butchery, sauces, fire management, expo discipline).Service Execution & ExpoOwn the pass during assigned services: manage ticket flow, coursing, window times, and quality control.Communicate 86s/low pars and pacing to FOH leaders in real time; drive immediate recovery on remakes.Jump on the line during peaks to protect ticket times and standards.Menu, Features & R&DPartner with Chef on seasonal menus, specials, and tastings; ensure mise en place and training precede launch.Provide data-informed feedback on menu mix, prep yields, and guest preferences.People Leadership, Training & CultureRecruit, onboard, and develop cooks and stewards; build a strong bench for each station.Deliver timely coaching and documented feedback; support fair, consistent performance management.Foster an inclusive, respectful, learning-focused kitchen that recognizes great work.Food Safety, Sanitation & ComplianceEnforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, hygiene standards.Maintain cleaning schedules, equipment care, and safe chemical/PPE use; prepare for inspections.Inventory, COGS & ProcurementOwn inventory accuracy and waste logs; verify receiving quality/temperatures and proper storage by zone.Build pars and order to forecast; control portions and yields to meet COGS targets.Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions.Labor Planning & SchedulingCreate schedules to volume and skill mix; manage in-shift deployment and breaks to plan.Cross-train team to ensure coverage and growth opportunities.Equipment, Facilities & R&MEnsure safe operation and daily care of equipment; filter fryers and clean hoods/filters per schedule.Submit/track work orders; tag out unsafe equipment and communicate timelines.Events, Banquets & Openings (as applicable)Execute BEOs, PDR, and off-site activations to standard, on time and to cost.Lead opening tasks: hiring support, training, tastings, prep builds, and 30/60/90 stabilization.Administration & CommunicationMaintain manager logs, production sheets, waste reports, temp/cooling logs, and audit checklists.Partner cross-functionally with FOH, Beverage, HR, Finance, and Marketing to align on priorities.RequirementsRequired Qualifications* 5-7+ years of professional kitchen experience with 2-3+ years as Sous/Executive Sous in upscale/casual-fine or fine dining.* Advanced station mastery (grill, sauté, fry, garde manger) and strong expo leadership.* Proven success in inventory accuracy, yield management, and COGS control, basic P&L literacy.* Deep knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).* Clear, respectful communicator and coach; calm, organized decision-maker under pressure.* Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.* Schedule flexibility (nights, weekends, holidays).Working Conditions & Physical Requirements* Stand and move for extended periods (up to 8+ hours); frequent bending/reaching.* Lift/carry/push/pull up to 35-50 lbs.* Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use.* Slip-resistant footwear required.In Return, We Offer You* Competitive compensation and performance-based bonus opportunities* Comprehensive health & wellness benefits* Retirement savings plans* Employee dining discounts* Professional growth in a values-driven, award-winning hospitality groupEqual Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

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Jose Andres Group

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