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 restaurant servers in the United States in 2026?
As per the U.S. Department of Labor, the federal minimum wage for restaurant workers is $7.25 per hour as of January 1 2026. Tipped employees receive a cash wage of $2.13 per hour with tips required to reach the full $7.25 minimum. Overtime pay at 1.5 times the rate applies after 40 hours in a workweek.
How many hours can restaurant workers legally work per week without overtime in the United States in 2026?
As per the U.S. Department of Labor, non-exempt restaurant employees must receive overtime after 40 hours worked in a workweek during 2026. Employers must pay 1.5 times the regular rate for all hours over 40. Breaks of 30 minutes or more are not counted as working time if the employee is completely relieved of duties.
What work authorization documents are required for non-citizens applying to restaurant jobs in the United States in 2026?
As per U.S. Citizenship and Immigration Services, all new hires must complete Form I-9 by the end of their first day of work in 2026. Acceptable documents include a U.S. passport or green card combined with a driver's license. Employers must reverify work authorization before expiration of documents such as Employment Authorization Documents.
What tax withholding applies to restaurant tips in the United States in 2026?
As per the Internal Revenue Service, employers must withhold income tax, Social Security at 6.2 percent, and Medicare at 1.45 percent on all tips reported in 2026. Employees must report tips of $20 or more in a month to their employer by the 10th of the following month. Unreported tips are still subject to self-employment tax on Schedule SE.
