Executive Sous Chef: Lead, Train & Elevate Kitchens

Jose Andres Group; California (MO); On-site; USD 80,000 - 120,000; Full time

Benefits offered by this job

Competitive compensation and bonus

Health & wellness benefits

Retirement savings plans

Employee dining discounts

Professional growth in a values-driven

Job summary

José Andrés Group is seeking an Executive Sous Chef to serve as the kitchen's second-in-command, ensuring consistent quality and speed during service. You will lead the culinary team, uphold food safety, manage prep and inventory, and drive COGS and labor discipline in partnership with the Chef de Cuisine/Executive Chef.

You will own the pass during service, calibrate stations, train staff, and collaborate on seasonal menus, tastings, and menu analytics.

Qualifications

• 5-7+ years of professional kitchen experience with 2-3+ years as Sous/Executive Sous in upscale/casual-fine or fine dining.

Responsibilities

• Lead line checks and pre-service tastings; calibrate stations for seasoning, temps, texture, and plating.
• Own the pass during 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.
• Partner with Chef on seasonal menus, tastings, and ensure mise en place and training precede launch.
• Recruit, onboard, and develop cooks and stewards; build a strong bench for each station.
• Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, hygiene standards.
• 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.

Skills

Advanced station mastery

Expo leadership

Inventory accuracy

COGS control

P&L literacy

Communication & coaching

HACCP/food safety knowledge

Tools

KDS/POS

Inventory systems

Google Workspace

Job description

José Andrés Group is seeking an Executive Sous Chef to serve as the kitchen's second-in-command, ensuring consistent quality and speed during service. You will lead the culinary team, uphold food safety, manage prep and inventory, and drive COGS and labor discipline in partnership with the Chef de Cuisine/Executive Chef.

You will own the pass during service, calibrate stations, train staff, and collaborate on seasonal menus, tastings, and menu analytics.