Sign upLog in
JobsJobs in District of ColumbiaJobs in Washington, DCHospitality Jobs in Washington, DCKitchen Jobs in Washington, DC

Sous Chef

Jose Andres Group

Washington, DC

Apply
JOB DETAILS
SKILLS
BeOS Operating System, Cleaning Equipment, Coaching, Communication Skills, Cook Dishes, Cost of Goods Sold (COGS), Equipment Maintenance/Repair, FIFO, Food Safety, Forecasting, Hospitality and Tourism, Inventory Management, Leadership, Organizational Skills, Plating Processes, Printers, Production Support, Project Tracking, Quality Monitoring, Safety Compliance, Sanitation, ServSafe Certification, Shipping/Receiving, Standard Operating Procedures (SOP), Team Player, Time Management
LOCATION
Washington, DC
POSTED
Today
DescriptionJob Title: 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 Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You'll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS discipline-partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork.Key ResponsibilitiesCulinary Standards & TrainingLead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec.Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time.Coach cooks on knife skills, fire management, station organization, and expo discipline.Service Execution & ExpoOwn the pass or a key station during assigned services; protect window times and quality.Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly.Drive immediate recovery for remakes and service issues, capture learnings in manager logs.Prep, Pars & ProductionTranslate forecast into actionable prep lists; set station pars and adjust throughout the day.Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production.Support menu changes/specials with mise en place, tastings, and training materials.Food Safety, Sanitation & ComplianceEnforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene.Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use.Prepare for inspections and correct violations immediately.Inventory, COGS & OrderingAssist 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 COGS targets.Flag shortages and propose substitutions that protect quality and margin.Labor, Scheduling & DeploymentProvide input on schedules to match volume and skill mix; manage breaks and deployment in shift.Cross-train team across stations to maintain coverage and growth opportunities.Equipment, Facilities & R&MEnsure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders).Filter fryers, clean hoods/filters per schedule; submit/track work orders and tag out unsafe equipment.Events, Banquets & Openings (as applicable)Execute BEOs, PDR, and off-site activations to standard, on time and to cost.Support openings and seasonal transitions: hiring support, training, tastings, prep builds, and stabilization.RequirementsRequired Qualifications* 3-5+ years of professional kitchen experience with 1-2+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining.* Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience.* Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).* Proven ability to coach teams, stay organized under pressure, and communicate clearly.* 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.

About the Company

J

Jose Andres Group

Resume Resources

Free Resume TemplatesFree Resume Builder

Similar Job Searches

Baker Jobs in Washington, DCCake Decorator Jobs in Washington, DCChef Jobs in Washington, DCCook Jobs in Washington, DCDishwasher Jobs in Washington, DCExecutive Chef Jobs in Washington, DCGrill Cook Jobs in Washington, DCKitchen Manager Jobs in Washington, DCKitchen Supervisor Jobs in Washington, DCLine Cook Jobs in Washington, DC