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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
competitive compensation
performance-based bonus opportunities
Comprehensive health benefits
wellness benefits
Retirement Savings Plans
employee dining
Partner discounts
professional growth
Job Description
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 immersiv... Show More
Bazaar Meat by José Andrés in Washington, DC, is one of JAG’s flagship concepts, presenting an immersiv... Show More
Job Requirements
- 3-5 plus years of professional kitchen experience with 1-2 plus years as a lead or strong line cook or Sous Chef in upscale casual-fine or fine dining
- advanced station skills including grill, sauté, fry, garde manger
- strong expo experience
- knowledge of HACCP and food safety protocols
- ServSafe Manager certification or ability to obtain
- proven ability to coach teams effectively
- strong organizational skills under pressure
- clear and effective communication skills
- familiarity with KDS, POS, inventory, and scheduling tools
- comfort with Google Workspace
- schedule flexibility including nights, weekends, and holidays
Job Qualifications
- 3-5 plus years of professional kitchen experience with 1-2 plus years as a lead or strong line cook or Sous Chef in upscale casual-fine or fine dining
- advanced station skills including grill, sauté, fry, garde manger
- strong expo experience
- knowledge of HACCP and food safety protocols
- ServSafe Manager certification or ability to obtain
- proven ability to coach teams effectively
- strong organizational skills under pressure
- clear and effective communication skills
- familiarity with KDS, POS, inventory, and scheduling tools
- comfort with Google Workspace
- schedule flexibility including nights, weekends, and holidays
Job Duties
- Lead line checks and pre-service tastings
- calibrate seasoning, temperatures, texture, and plating to specifications
- uphold standardized recipes and SOPs
- communicate updates and provide real-time spot training on techniques
- coach cooks on knife skills, fire management, station organization, and expo discipline
- lead service with a theatrical, high-impact mentality maintaining discipline and consistency
- own the pass or key stations during services ensuring quality and timing
- monitor KDS and printers, communicate pacing, 86s, and low pars to front-of-house promptly
- drive recovery for remakes or service issues, document learnings
- maintain high-energy, precise execution reflective of the dining environment
- translate forecasts into actionable prep lists, adjust station pars throughout the day
- verify labeling, dating, FIFO, and hold times ensuring accurate batch yields
- support menu changes with mise en place, tastings, and training materials
- enforce DOH and HACCP protocols including cooling logs, hot/cold holding, allergen management, and personal hygiene
- maintain cleaning schedules, ensure safe chemical and PPE use
- prepare for health inspections and remedy violations promptly
- assist with ordering and receiving, verify quality, storage, and proper zone temperature
- maintain inventory accuracy and waste logs, reinforce portioning and recipe adherence
- flag shortages, propose substitutions protecting quality and margin
- provide input on scheduling aligning volume and skill mix
- manage breaks and deployment for shifts
- cross-train team members across stations
- ensure safe operation and maintenance of kitchen equipment including grills, fryers, ovens, slicers, and immersion blenders
- filter fryers, clean hoods and filters per schedule, submit and track work orders, tag out unsafe equipment
- execute banquets, private dining room events, and off-site activations to standards, on time and within cost
- support restaurant openings and seasonal transitions including hiring, training, tastings, prep builds, and stabilization
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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