Executive Sous Chef

Butterfly LA; Culver City (CA); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Bonus opportunities

Health benefits

401(k) retirement plan

Dining discounts

Career growth

Job summary

José Andrés Group is seeking an Executive Sous Chef to be the second-in-command in our culinary operations. You will lead the kitchen team, uphold food safety standards, manage prep, inventory accuracy, and drive COGS and labor discipline while stepping in for the Chef de Cuisine as needed.

You will partner with the culinary leadership on seasonal menus, tastings, and staff development, ensuring mise en place, training, and consistent service quality across all sections.

Qualifications

• 5–7+ years in a professional kitchen with 2–3+ years in sous/executive sous roles
• Advanced station mastery across grill, sauté, fry, garde manger
• Proven inventory accuracy, yield management, and COGS control
• HACCP/food safety expertise; ServSafe Manager or equivalent
• Clear, respectful communicator and coach; calm under pressure
• Experience with KDS/POS, scheduling tools, and Google Workspace

Responsibilities

• Lead line checks, calibrate stations, maintain recipes and SOPs
• Own pass during service, manage ticket flow, pacing, and remakes
• Collaborate on seasonal menus and training before launches
• Recruit, onboard, and develop cooks; foster inclusive kitchen culture
• Enforce food safety, sanitation, allergen controls, and audits
• Own inventory accuracy, par levels, waste logs, and vendor relations
• Plan labor scheduling and cross-train staff for coverage
• Oversee equipment maintenance and safety; manage work orders
• Lead events/openings with hiring, trainings, and tastings
• Maintain logs, production sheets, and cross-functional communications

Skills

Line leadership

Inventory management

COGS control

HACCP knowledge

ServSafe knowledge

Communication

Scheduling

KDS/POS

Tools

Google Workspace

Inventory software

Job description

Description

Job Title: Executive Sous Chef

Reports To: Chef de Cuisine / Executive Chef

Department: Back of House - Culinary

Employment Type: Salaried, Exempt

About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Position Summary

The Executive Sous Chef is the kitchen’s second-in-command and daily operator. This role ensures consistent quality and speed during every service, develops and coaches the culinary team, upholds food safety and sanitation, manages prep and inventory accuracy, and drives COGS and labor discipline - stepping in for the Chef de Cuisine/Executive Chef as needed while embodying JAG standards.

Key Responsibilities

Culinary Leadership & Standards

Lead line checks and pre-service tastings; calibrate stations for seasoning, temps, texture, and plating.

Uphold and refine standardized recipes/SOPs; maintain version control and communicate changes clearly.

Conduct ongoing skills coaching (knife work, butchery, sauces, fire management, expo discipline).

Service Execution & Expo

Own the pass during assigned services: manage ticket flow, coursing, window times, and quality control.

Communicate 86s/low pars and pacing to FOH leaders in real time; drive immediate recovery on remakes.

Jump on the line during peaks to protect ticket times and standards.

Menu, Features & R&D

Partner with Chef on seasonal menus, specials, and tastings; ensure mise en place and training precede launch.

Provide data-informed feedback on menu mix, prep yields, and guest preferences.

People Leadership, Training & Culture

Recruit, onboard, and develop cooks and stewards; build a strong bench for each station.

Deliver timely coaching and documented feedback; support fair, consistent performance management.

Foster an inclusive, respectful, learning-focused kitchen that recognizes great work.

Food Safety, Sanitation & Compliance

Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, hygiene standards.

Maintain cleaning schedules, equipment care, and safe chemical/PPE use; prepare for inspections.

Inventory, COGS & Procurement

Own inventory accuracy and waste logs; verify receiving quality/temperatures and proper storage by zone.

Build pars and order to forecast; control portions and yields to meet COGS targets.

Partner with vendors on quality, pricing, and substitutions; elevate shortages with solutions.

Labor Planning & Scheduling

Create schedules to volume and skill mix; manage in-shift deployment and breaks to plan.

Cross-train team to ensure coverage and growth opportunities.

Equipment, Facilities & R&M

Ensure safe operation and daily care of equipment; filter fryers and clean hoods/filters per schedule.

Submit/track work orders; tag out unsafe equipment and communicate timelines.

Events, Banquets & Openings (as applicable)

Execute BEOs, PDR, and off-site activations to standard, on time and to cost.

Lead opening tasks: hiring support, training, tastings, prep builds, and 30/60/90 stabilization.

Administration & Communication

Maintain manager logs, production sheets, waste reports, temp/cooling logs, and audit checklists.

Partner cross-functionally with FOH, Beverage, HR, Finance, and Marketing to align on priorities.

Requirements

Required Qualifications

• 5-7+ years of professional kitchen experience with 2-3+ years as Sous/Executive Sous in upscale/casual-fine or fine dining.
• Advanced station mastery (grill, sauté, fry, garde manger) and strong expo leadership.
• Proven success in inventory accuracy, yield management, and COGS control, basic P&L literacy.
• Deep knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
• Clear, respectful communicator and coach; calm, organized decision-maker under pressure.
• Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.
• Schedule flexibility (nights, weekends, holidays).

Working Conditions & Physical Requirements

• Stand and move for extended periods (up to 8+ hours); frequent bending/reaching.
• Lift/carry/push/pull up to 35-50 lbs.
• Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use.
• Slip-resistant footwear required.

In Return, We Offer You

• Competitive compensation and performance-based bonus opportunities
• Comprehensive health & wellness benefits
• Retirement savings plans
• Employee dining discounts
• Professional growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.