Sous Chef

Washington, DC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $65,000.00 - $75,000.00

Benefits

competitive salary

Health Insurance

Paid Time Off

Employee Development Programs

retirement savings plan

Supportive team environment

Opportunities for career advancement

Job Description

The José Andrés Group (JAG) is a renowned leader in the hospitality industry, celebrated for its innovative approach to culinary experiences and commitment to excellence. JAG operates a variety of restaurants that emphasize authentic, high-quality cuisine paired with exceptional service. With a reputation for creativity, community engagement, and a dedication to fostering positive workplace cultures, José Andrés Group has set a standard in the restaurant world for not only culinary achievement but also social responsibility and employee development. This establishment prides itself on creating a unique and memorable dining experience that respects tradition while pushing the boundaries of culinary innovation.... Show More

Job Requirements

Minimum of 3 years sous chef experience
Minimum of 5 years kitchen experience
Culinary degree preferred
Extensive knowledge of culinary fundamentals including knife skills and butchery
Developed verbal and written communication skills
Ability to work independently and as a team leader
Ability to maintain compliance with all local, state, and federal laws
Ability to supervise, train, and motivate staff
Ability to evaluate employee performance fairly
Knowledge of food industry and competitive markets
Basic knowledge of revenue management
Ability to stand and exert mobility for up to 8 hours continuously
Willingness to work in a fast-paced kitchen environment
Availability to communicate effectively with management and team

Job Qualifications

Minimum of 3 years experience as a sous chef
Minimum of 5 years experience in kitchen operations
Culinary degree preferred
Extensive knowledge of culinary fundamentals including knife skills, butchery, and sauces
Strong verbal and written communication skills
Proven ability to lead, supervise, and motivate multiple levels of employees
Ability to assess and evaluate employee performance fairly and consistently
Comprehensive knowledge of the food industry and competitive restaurant markets
Basic understanding of revenue management
Experience in developing and managing financial and operational goals
Demonstrated ability to maintain compliance with health and safety standards

Job Duties

Lead and manage all restaurant kitchen operations following the Head Chef's leadership
Create innovative and authentic menus in collaboration with the Head Chef
Educate and coach culinary team on regional history, culture, cuisine, and industry trends
Ensure consistent menu execution using tools like line checks and standard operating procedures
Maintain a positive work environment and develop the next generation of restaurant leaders
Manage daily operations including health, safety, sanitation, and compliance with federal and state laws
Develop and execute plans to stay within department budgets and maximize profits
Actively manage inventory, waste, labor, scheduling, and payroll
Conduct regular service and chef meetings
Act as an ambassador of José Andrés Group's vision and culture to team, guests, vendors, and community
Delegate responsibilities fairly to motivate and develop team members
Recruit, hire, and train top-tier culinary talent
Provide timely and documented feedback and hold team members accountable
Maintain a clean, safe, and organized kitchen environment
Communicate major facility or operational emergencies to COO immediately
Utilize tools such as Compeat to ensure accurate data and financial management

Job Location

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