Executive Sous Chef

Zaytinya Las Vegas; Las Vegas (NV); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Bonus potential

Health benefits

Employee dining discounts

Professional growth

Job summary

José Andrés Group in Las Vegas is seeking an Executive Sous Chef to lead daily kitchen operations and coach the culinary team. You will uphold food safety, manage prep/inventory, and drive COGS and labor discipline while stepping in for the Chef during peak service.

You will partner with senior chefs on menus, trainings, and quality standards, ensuring mise en place and timely execution across services.

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 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.
• Clear, respectful communicator and coach under pressure.
• Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.
• Schedule flexibility (nights, weekends, holidays).

Responsibilities

• Lead line checks, pre-service tastings, and calibrate stations for seasoning, temps, texture, and plating.
• Uphold standardized recipes and SOPs; maintain version control and communicate changes.
• Coach and develop kitchen staff; build a strong bench for each station.
• Own the pass during service; manage ticket flow, pacing, and quality control.
• Provide feedback on menu mix, prep yields, and guest preferences.
• Recruit, onboard, and develop cooks and stewards; foster inclusive culture.
• Enforce food safety and sanitation; manage cooling logs and allergen protocols.
• Own inventory accuracy, waste logs, and portion control to meet COGS targets.
• Plan labor, cross-train staff, and supervise equipment maintenance.
• Lead opening tasks for new concepts, tastings, and prep builds.

Skills

Kitchen leadership

Inventory management

COGS control

P&L literacy

Food safety HACCP

ServSafe Manager

KDS/POS familiarity

Labor scheduling

Flexibility (nights/weekends)

Tools

Google Workspace

Job description

Description

Job Title: Executive Sous Chef

Reports To: Chef de Cuisine / Executive Chef

Department: Back of House – Culinary

Employment Type: Salaried, Exempt

Salary: $70-90 plus bonus and benefits

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.