Head Chef

Alexandria, VA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $56,600.00 - $84,900.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

competitive compensation

performance-based bonus opportunities

Comprehensive health benefits

wellness benefits

Retirement Savings Plans

employee dining discounts

Professional growth opportunities

Job Description

Jose Andres Group (JAG) is a hospitality company founded and led by the celebrated Chef Jose Andres. The company is renowned globally for its exceptional guest experiences, groundbreaking innovation, and a strong values-driven culture. JAG brings to life world-class food and warm hospitality across a portfolio of acclaimed restaurant concepts and culinary ventures worldwide. As part of a leading hospitality group, employees are immersed in a culture that emphasizes quality, creativity, and team collaboration while maintaining high standards and ethical practices.

The role of Head Chef at Jose Andres Group is a critical leadership position within the Back of H... Show More

Job Requirements

5-7+ years of professional kitchen experience
2-3+ years in a lead role
advanced station mastery
proven inventory and COGS management
knowledge of HACCP and food safety
ServSafe Manager certification or ability to obtain
clear communication skills
calm decision-making under pressure
familiarity with KDS/POS and scheduling tools
schedule flexibility
ability to stand and move for extended periods
lift, carry, push, pull up to 50 lbs
exposure to heat, steam, refrigeration, and cleaning chemicals
use of slip-resistant footwear

Job Qualifications

5-7+ years of professional kitchen experience
2-3+ years in a lead role such as Sous Chef, CDC, or Head Chef
experience in upscale, casual-fine, or fine dining
advanced mastery of stations including grill, saute, fry, and garde manger
strong expo leadership skills
proven success managing inventory, yields, and COGS
literacy with basic P&L concepts
strong knowledge of HACCP and food safety
ServSafe Manager certification or ability to obtain
clear communicator and effective coach
ability to remain calm and organized under pressure
familiarity with kitchen display systems (KDS), POS, inventory, and scheduling tools
comfort with Google Workspace
schedule flexibility for nights, weekends, and holidays

Job Duties

Lead, train, and hold the team to culinary standards for seasoning, texture, temperature, and plating
conduct pre-service tastings and line checks
calibrate stations and expo for quality and timing
uphold and improve recipes and standard operating procedures (SOPs)
document changes and ensure version control
maintain core menus and seasonal features aligned with concept and brand story
partner with beverage/bar on pairings and promotions
support menu engineering decisions with data
execute tastings, rollouts, and training materials for menu changes
manage ticket flow, coursing, and window times during service
communicate out-of-stock items and low pars to front-of-house leadership
drive timely recovery for remakes
analyze service issues and implement improvements
recruit, onboard, and develop culinary team members
provide ongoing coaching and documented feedback
enforce food safety and sanitation standards
ensure cleaning schedules and equipment care
manage inventory accuracy, yield tracking, and waste logs
build pars and verify receiving quality
manage labor scheduling and team deployment
ensure safe operation and maintenance of kitchen equipment
execute banquets, events, and new openings as required

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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