José Andrés Group
Sous Chef
Description
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 it operates efficiently and profitably. The position reports to the Head Chef.
Culinary Leadership
Work with the Head Chef to create innovative and authentic menus. Educate yourself and communicate to the team on regional history, culture and cuisine. Educate yourself and communicate to the 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 SOPs 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 the team to exceed expectations. Develop a team of leaders prepared for upward mobility within the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to the team in a timely manner and document when appropriate. Delegate fairly to develop and motivate the team. Actively recruit and hire top‑tier talent. Treat potential employees with the same sense of hospitality and respect as employees and guests. Execute the 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 while always "making it happen" without sacrificing quality. Create a positive work environment by demonstrating a zero tolerance for negative behaviours. Welcome new ideas and seek feedback from the 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 policy are communicated to the team and managers. Communicate any major facility or operational emergencies to the COO immediately. Maintain a daily log to communicate between shifts and prevent issues from re‑occurring. Regularly conduct service team meetings (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 departmental budgets and maximize profits. Actively manage inventory, waste and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to the JAG community for support as needed.
Requirements
Minimum 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).
Developed communication skills, both verbal and written.
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 and evaluate other employees’ performance fairly and consistently.
Extensive knowledge of food industry, restaurants and competitive markets.
Basic knowledge of revenue management.
Participation in the development of short‑ and long‑term financial and operational goals of the restaurant.
Abilities & Working Conditions
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.
Compensation
– $60,000.00–$80,000.00 (Las Vegas, NV)
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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 it operates efficiently and profitably. The position reports to the Head Chef.
Culinary Leadership
Work with the Head Chef to create innovative and authentic menus. Educate yourself and communicate to the team on regional history, culture and cuisine. Educate yourself and communicate to the 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 SOPs 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 the team to exceed expectations. Develop a team of leaders prepared for upward mobility within the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to the team in a timely manner and document when appropriate. Delegate fairly to develop and motivate the team. Actively recruit and hire top‑tier talent. Treat potential employees with the same sense of hospitality and respect as employees and guests. Execute the 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 while always "making it happen" without sacrificing quality. Create a positive work environment by demonstrating a zero tolerance for negative behaviours. Welcome new ideas and seek feedback from the 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 policy are communicated to the team and managers. Communicate any major facility or operational emergencies to the COO immediately. Maintain a daily log to communicate between shifts and prevent issues from re‑occurring. Regularly conduct service team meetings (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 departmental budgets and maximize profits. Actively manage inventory, waste and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to the JAG community for support as needed.
Requirements
Minimum 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).
Developed communication skills, both verbal and written.
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 and evaluate other employees’ performance fairly and consistently.
Extensive knowledge of food industry, restaurants and competitive markets.
Basic knowledge of revenue management.
Participation in the development of short‑ and long‑term financial and operational goals of the restaurant.
Abilities & Working Conditions
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.
Compensation
– $60,000.00–$80,000.00 (Las Vegas, NV)
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