Sous Chef

General Admin NYC

New York (NY)

On-site

USD 70,000 - 75,000

Full time

9 days ago

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Benefits offered by this job

Competitive compensation

Health & wellness benefits

Retirement savings plans

Employee dining discounts

Professional growth

Job summary

José Andrés Group seeks a hands-on Sous Chef to lead daily prep, service, and sanitation to JAG standards in a high-volume kitchen.

You will run the line during service, coach cooks, manage station pars, and ensure food safety, inventory, and COGS discipline while collaborating with the Chef de Cuisine/Executive Chef.

Qualifications

3–5+ years in a professional kitchen with 1–2+ years as lead/sous in upscale dining.
Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience.
HACCP/food safety knowledge; ServSafe Manager or equivalent (or ability to obtain).
Proven ability to coach teams, stay organized under pressure, and communicate clearly.
Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.
Schedule flexibility (nights, weekends, holidays).

Responsibilities

Lead line during assigned services; coach cooks and manage station pars and ticket flow.
Ensure daily prep, service, and sanitation meet JAG standards; uphold food safety compliance.
Monitor KDS/printers; communicate pacing and 86s to FOH leadership.
Translate forecast into prep lists; set station pars and adjust throughout the day.
Enforce DOH/HACCP protocols and maintain cleaning schedules.
Assist with ordering/receiving; verify storage by zone and inventory accuracy.

Skills

Kitchen leadership

Lead line cook

Coaching cooks

Expo experience

KDS/POS familiarity

Google Workspace

Education

ServSafe Manager certification or equivalent

Tools

KDS/POS systems

Inventory tools

Scheduling tools

Google Workspace

Job description

Job Title: Sous Chef

Reports To: Chef de Cuisine / Executive Chef

Department: Back of House – Culinary

Employment Type: Salaried, Exempt

Salary: $70k- $75k 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 Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You’ll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS discipline—partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork.

Key Responsibilities

Culinary Standards & Training

Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec.

Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time.

Coach cooks on knife skills, fire management, station organization, and expo discipline.

Service Execution & Expo

Own the pass or a key station during assigned services; protect window times and quality.

Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly.

Drive immediate recovery for remakes and service issues, capture learnings in manager logs.

Prep, Pars & Production

Translate forecast into actionable prep lists; set station pars and adjust throughout the day.

Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production.

Support menu changes/specials with mise en place, tastings, and training materials.

Food Safety, Sanitation & Compliance

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

Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use.

Prepare for inspections and correct violations immediately.

Inventory, COGS & Ordering

Assist with ordering and receiving; verify quality/temperatures and proper storage by zone.

Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet COGS targets.

Flag shortages and propose substitutions that protect quality and margin.

Labor, Scheduling & Deployment

Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift.

Cross-train team across stations to maintain coverage and growth opportunities.

Equipment, Facilities & R&M

Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders).

Filter fryers, clean hoods/filters per schedule; submit/track work orders and tag out unsafe equipment.

Events, Banquets & Openings (as applicable)

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

Support openings and seasonal transitions: hiring support, training, tastings, prep builds, and stabilization.

Requirements

Required Qualifications

3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining.
Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience.
Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
Proven ability to coach teams, stay organized under pressure, and communicate clearly.
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.

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