Sous Chef

Jose Andres Group; Orlando (FL); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Competitive compensation

Bonus opportunities

Health & wellness benefits

Retirement plans

Employee dining discounts

Job summary

José Andrés Group in Orlando, FL is seeking a Sous Chef to lead daily prep, service, and sanitation to JAG standards. You’ll run the line during services, coach cooks, manage station pars, and support inventory and COGS while partnering with the Chef de Cuisine.

This hands‑on leadership role requires 3–5+ years in professional kitchens, strong station skills, HACCP knowledge, and the ability to train and motivate a diverse team.

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.

Responsibilities

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

Skills

Kitchen leadership

Station skills

HACCP knowledge

Coaching teams

KDS/POS

Tools

KDS/POS

Job description

Job Title: Sous Chef

Reports To: Chef de Cuisine / Executive Chef

Department: Back of House – Culinary

Employment Type: Salaried, Exempt

Salary: $60-65k 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.

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.