Executive Sous Chef
Job Title: Executive Sous Chef
Reports To: Chef de Cuisine / Executive Chef
Department: Back of House – Culinary
Employment Type: Salaried, Exempt
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; escalate 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.