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 Plumber Jobs
What hourly rate including overtime applies to plumber positions in the United States starting January 2026?
According to the U.S. Department of Labor, plumbers receive a base rate of $32.45 per hour with time-and-a-half at $48.68 per hour for all hours over 40 in a workweek as of January 1 2026. This rate applies nationwide under the Fair Labor Standards Act for non-exempt plumbing roles. Union contracts in 12 states add an additional $4.25 per hour shift differential.
What visa and work permit steps are required for foreign plumbers to work legally in the United States in 2026?
U.S. Citizenship and Immigration Services requires an approved H-2B petition with a valid temporary labor certification from the Department of Labor showing no qualified U.S. workers available. The visa cap for fiscal year 2026 is set at 66,000 with an additional 20,000 returning worker exemption available until March 31 2026. Applicants must submit Form I-129 and pay the $460 filing fee plus $150 fraud prevention fee.
What education and experience minimums qualify someone for licensed plumber jobs in the United States?
The U.S. Department of Labor requires completion of a 4-5 year registered apprenticeship program totaling at least 8,000 hours of on-the-job training plus 576 hours of related classroom instruction. A high school diploma or GED is mandatory before starting the apprenticeship. Four states additionally require 2 years of documented prior experience for license examination eligibility in 2026.
Which documents must be submitted when applying for plumber positions through official U.S. government workforce channels in 2026?
Job seekers must upload a completed ETA Form 9089, current plumbing license, and proof of apprenticeship completion to the Department of Labor's job bank system. A valid Social Security card and state-issued photo ID are required for I-9 verification within three business days of hire. Background check authorization forms must also be signed before any conditional offer.
