Sous Chef

Jose Andres Group

New York (NY)

On-site

USD 70,000 - 75,000

Full time

14 days+

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Benefits offered by this job

Competitive pay

Health & wellness benefits

Employee dining discounts

Growth opportunities

Job summary

José Andres Group in New York is seeking a dedicated Sous Chef to oversee restaurant operations, ensuring a world-class culinary experience. The role requires leadership skills to develop the culinary team and maintain high standards in a fast-paced environment.

Applicants should have at least 3 years of sous chef experience and a culinary degree is preferred. Responsibilities include managing daily operations, coaching team members, and ensuring compliance with health standards.

Enjoy competitive pay and additional benefits while working with a values-driven organization.

Qualifications

Minimum of 3+ years of sous chef experience and 5+ years of kitchen experience.
Extensive knowledge of culinary fundamentals and the food industry.
Ability to maintain compliance with local, state, and federal regulations.

Responsibilities

Lead and manage all restaurant operations to ensure culinary experience.
Develop and coach team members to exceed expectations.
Ensure a safe, clean, and organized working environment.

Skills

Culinary fundamentals

Kitchen experience

Communication skills

Supervision and training

Revenue management knowledge

Education

Culinary degree

Job description

Description

Job Title : Sous Chef

Reports To : Head Chef

Department : Back of House - Culinary

Employment Type : Salaried, Exempt

Salary Range : $70,000 - $75,000 per year

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 will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably.

Key Responsibilities

Culinary Leadership

Work with the Head Chef to create innovative and authentic menus. Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods.

Performance and Talent Development

Educate and coach team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees.

Ambassador of JAG Culture

Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations.

Manage Daily Operations

Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to leadership immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, events) to ensure standards are met.

Manage Financial Results

Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage cashier, kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed.

Requirements

Required Qualifications

The position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred.
Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required.
Extensive knowledge of the food industry, restaurants and competitive markets.
Requires developed communication skills, both verbal and written.
Most tasks are performed independently or in a team environment with the employee acting as a team leader.
Ability to maintain compliance with all local, state and federal laws and regulations.
Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner.
Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants.
Some administrative duties as needed.

Working Conditions & Physical Requirements

This position will spend 100% of the time standing or walking.
Must be able to stand and exert well-paced mobility for up to 8 hours in length.
Ability to work at a steady pace while multitasking in limited kitchen space.
Frequent exposure to heat, steam, refrigeration, and cleaning chemicals.
Continuous use of knives and kitchen equipment.
Ability to lift 30–50 lbs regularly.
Occasional pushing or pulling of carts/equipment up to 250 lbs.
Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity.
Slip-resistant footwear required.

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