Sous Chef

José Andrés Group (JAG) is a renowned hospitality company led by the celebrated Chef José Andrés, known globally for its dedication to delivering exceptional guest experiences and culinary innovation. At the heart of JAG's success is a values-driven culture that fosters teamwork, creativity, and a passion for excellence in every aspect of its operations. The group manages a range of acclaimed dining concepts across the world, each offering unique culinary styles and memorable service standards that have earned widespread acclaim and loyal customer bases. With a reputation for blending warm hospitality with world-class food, JAG continually sets new benchmarks in the restaurant and hospitality sector, drawing on Chef José Andrés's visionary leadership and commitment to making a positive impact through food and community engagement.

The Sous Chef role within José Andrés Group is a critical leadership position based in Nashville, TN, operating under the back of house culinary department. This salaried, exempt role reports directly to the Chef de Cuisine or Executive Chef and requires a hands-on approach to kitchen operations. As a Sous Chef at JAG, you will be instrumental in ensuring that daily food preparation, service execution, and kitchen sanitation uphold the company's rigorous standards. The position demands a dynamic leader who can efficiently run kitchen stations during service periods, coach and develop cooking staff, manage inventory and cost of goods sold (COGS), along with enforcing strict food safety and sanitation compliance. The role involves active collaboration with senior kitchen management to maintain consistent quality, speed, and a seamless team environment. You will be expected to lead by example, demonstrating advanced culinary skills and operational knowledge that contribute to the smooth and successful functioning of the kitchen.

Your culinary leadership will extend to conducting pre-service tastings and line checks, calibrating seasoning and plating, and reinforcing standardized procedures through real-time training. Managing station pars, ticket flow, and communication with front-of-house leadership to meet service window times will be essential for smooth service delivery. You will also be responsible for immediate resolution of service issues, accurate inventory controls, and adherence to food safety protocols including HACCP and ServSafe standards. The Sous Chef will also play a vital role in labor scheduling to align staffing with demand while fostering cross-training opportunities to ensure operational resilience. Maintaining kitchen equipment, managing safety inspections, and supporting events, banquets, and new openings or seasonal transitions further diversify the scope of this position. This role offers competitive compensation with performance-based bonuses, comprehensive health and wellness benefits, retirement savings plans, employee dining discounts, and opportunities for professional growth within an award-winning hospitality group that values integrity, innovation, and community.