Sous Chef - Zaytinya LA
Company
José Andrés Group - Los Angeles
Location
Los Angeles, CA
Job Type
Full-time
Salary
70K–80K a year
Posted
4 days ago
Via
Culinary Agents
Apply On
Job Description
Job Title: 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 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.
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 and partner 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.
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 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.
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 and partner 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.
Frequently Asked Questions
Quick answers about Restaurant Jobs
What is the federal minimum wage for tipped restaurant servers in the United States in 2026?
As per the U.S. Department of Labor, the minimum wage for restaurant jobs in United States is $7.25 per hour as of 2026. Tipped employees receive a direct wage of $2.13 per hour when tips bring total earnings to at least $7.25. Employers must pay overtime at 1.5 times the rate for all hours worked over 40 in a workweek.
How many hours per week can restaurant workers be scheduled without overtime in 2026?
As per the U.S. Department of Labor, restaurant jobs in United States follow a standard 40-hour workweek as of 2026. Any hours beyond 40 require overtime pay at 1.5 times the regular rate. Workers are entitled to at least one 30-minute meal break for shifts longer than 8 hours in most states.
What documents are required to apply for restaurant jobs as a non-citizen in the United States in 2026?
As per U.S. Citizenship and Immigration Services, applicants for restaurant jobs in United States must complete Form I-9 with documents such as a valid passport and I-94 arrival record as of 2026. H-2B visa holders need a valid labor certification from the Department of Labor before starting work. Employers verify eligibility within three business days of hire.
What tax withholding applies to restaurant server wages in the United States in 2026?
As per the Internal Revenue Service, restaurant jobs in United States require federal income tax withholding on all wages including tips as of 2026. Employers report tips on Form 4070A and withhold FICA taxes at 7.65 percent from employee pay. Annual W-2 forms must be issued by January 31, 2027 for the prior year.
