Head Chef

Job Title: Head Chef
Reports To: Director of Operations
Department: Back of House – Culinary
Employment Type: Salaried, Exempt

Salary: $95-105k 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 Head Chef is the culinary leader responsible for daily kitchen performance, food quality, consistency, and team development. This role owns line readiness and execution, menu upkeep and features, food safety compliance, inventory and COGS controls, and the growth of a strong culinary culture—delivering JAG standards of flavor, presentation, and hospitality during every service.

Key Responsibilities

Culinary Leadership & Standards

• Lead, train, and hold the team to JAG culinary standards for seasoning, texture, temperature, and plating.
• Conduct pre-service tastings and line checks; calibrate stations and expo for quality and timing.
• Uphold and improve recipes/SOPs; document changes and ensure version control.

Menu Management & Innovation

• Maintain core menus and seasonal features aligned with concept, sourcing, and brand story.
• Partner with Beverage/Bar on pairings and promotions; support menu engineering decisions with data.
• Execute tastings, rollouts, and training materials for any menu change.

Service Execution & Expo

• Own the pass: manage ticket flow, coursing, and window times; step onto the line during peaks.
• Communicate 86s/low pars in real time to FOH leadership; drive “fix now” recovery for remakes.
• Analyze service issues post-shift; capture learnings in manager logs and action plans.

People Leadership & Culture

• Recruit, onboard, and develop a skilled team (Sous Chefs, Line, Prep, Stewarding in partnership).
• Deliver ongoing coaching, documented feedback, and fair performance management.
• Foster an inclusive, respectful, and learning-focused kitchen; recognize great work.

Food Safety, Sanitation & Compliance

• Enforce DOH/HACCP standards: cooling logs, holding temps, allergen/cross-contact, and personal hygiene.
• Ensure daily/weekly cleaning schedules, equipment care, and safe chemical/PPE use.
• Prepare for inspections; correct violations immediately and train to prevent recurrences.

Inventory, COGS & Procurement

• Own inventory accuracy, yield tracking, waste logs, and portion control to meet COGS targets.
• Build pars and order to forecast; verify receiving quality/temperatures and storage by zone.
• Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions.

Labor & Scheduling

• Build schedules to volume and skill mix; manage deployment and breaks to protect ticket times and labor plan.
• Cross-train team to maintain coverage and growth opportunities.

Facilities, Equipment & R&M

• Ensure safe operation and daily maintenance of kitchen equipment; filter fryers, clean hoods/filters per schedule.
• Submit and 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.
• Support new openings and seasonal transitions: hiring, training, tastings, and stabilization.