Sous Chef

José Andrés Group (JAG) is a renowned hospitality company helmed by Chef José Andrés, recognized globally for delivering exceptional guest experiences and pioneering innovation within the culinary and hospitality sectors. JAG is distinguished by its values-driven culture, fostering collaboration, creativity, and a commitment to excellence. The company operates numerous acclaimed dining concepts worldwide, each championing world-class food and authentic hospitality that elevates guest experiences to unforgettable moments. JAG’s mission extends beyond food, emphasizing community engagement, sustainability, and inclusivity in its operations and outreach.

Bazaar Meat by José Andrés in Washington, DC, is one of JAG’s flagship concepts, presenting an immersive celebration of the carnivorous cuisine through an innovative and theatrical dining experience. It boldly redefines the modern steakhouse by integrating fire-driven cooking techniques with avant-garde presentations, premium cuts, and whole animal cookery that push culinary boundaries. At Bazaar Meat, every aspect of dining is carefully curated to engage guests with excitement, precision, and storytelling, offering a dynamic atmosphere steeped in energy and passion.

The Sous Chef role at Bazaar Meat is a pivotal leadership position within a high-energy, fast-paced kitchen environment. This salaried, exempt role reports directly to the Chef de Cuisine or Executive Chef and is primarily responsible for executing technique-driven, refined cuisine with consistency and exactitude. The Sous Chef will lead the culinary team by coaching and developing talent while maintaining rigorous kitchen standards and driving the culinary vision forward with creativity and passion.

This position demands hands-on leadership, where the Sous Chef will own the kitchen’s rhythm during service, ensuring every plate meets the elevated standards of flavor, texture, seasoning, and presentation that define Bazaar Meat’s unique dining experience. The role requires a leader who thrives under pressure, embraces the theatrical nature of the restaurant, and drives operational excellence across food safety, sanitation, inventory management, and team deployment. The Sous Chef collaborates cross-functionally with front-of-house leadership to synchronize service flow and promptly resolve any kitchen challenges.

Beyond culinary execution, the Sous Chef plays an integral role in maintaining compliance with Department of Health and HACCP standards, overseeing prep processes, inventory controls, and ingredient quality while supporting menu innovation and seasonal transitions. This role also requires effective communication and organizational skills to manage schedules, support cross-training initiatives, and ensure all equipment is functioning correctly and safely. The position offers a competitive compensation package and performance-based bonuses, comprehensive health and wellness benefits, retirement savings plans, employee dining privileges, and robust opportunities for professional growth within an award-winning hospitality group.

Joining José Andrés Group as a Sous Chef at Bazaar Meat is an opportunity to be part of a visionary culinary team that champions bold flavors and groundbreaking culinary techniques while fostering an environment of respect, creativity, and collaboration. It is ideal for culinary professionals who seek to challenge themselves, enhance their leadership capabilities, and contribute meaningfully to an innovative dining concept that is changing the landscape of modern American cuisine.