Executive Sous Chef

Salary: $100,000 per year

José Andrés is looking for an EXECUTIVE SOUS CHEF to join this fantastic team at Bazaar Meat New York inside the Ritz Carlton Hotel, NoMad

José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food From fast-casual to fine dining and everything in between, JAG'ers know they all play a critical role in the overall success of our brands.

The Executive 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 the restaurant operates efficiently and profitably.

Culinary Leadership

• Work with the Head Chef to execute & maintain menus to brand standards.
• Educate self and communicate to team on regional history, culture and cuisine.
• Educate self and communicate to 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 SOP's 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 team to exceed expectations.
• Develop a team of leaders that are prepared and qualified to move upward in the organization.
• Clearly define expectations and hold individuals accountable.
• Provide both positive and constructive feedback to team in a timely manner and documented when appropriate.
• Delegate appropriately and fairly to develop and motivate team.
• Actively recruit and hire top tier talent.
• Treat potential employees with same sense of hospitality and respect as employees and guests.
• Execute training program consistently for both hourly and management employees.

Ambassador of JAG Culture:

• Seek out opportunities to communicate JAG'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 by always 'making it happen', without sacrificing quality.
• Create a positive work environment by demonstrating no tolerance for negative behaviors.
• Welcome new ideas and seek feedback from team by asking questions.
• Exemplify professionalism and hospitality in all interactions and especially in difficult situation

Requirements:

Manage Daily Operations:

• Responsible for the daily operations of JAG restaurants ensuring they operate efficiently and profitably.
• Understand, practice, and teach JAG policies and procedures.
• Ensure concept and JAG vision and communicate a policy to the team and managers.
• Manage and oversee all day-to-day operations to maximize revenues and profits.
• Provide a safe, clean, organized, and sanitary work environment.
• Teach and enforce Food Sanitation and Safety standards.
• Ensure all Health Standards and federal and state laws are met.
• Correct all violations with a sense of urgency.
• Work with Home Office support (Culinary Operations Director, Director of Restaurants, R&D, finance, marketing, PR, events, HR) to ensure standards are met. Maintain open lines of communication with staff: management and hourly.
• Create an environment where information is shared as the rule.
• Ensure that all deadlines are met and take accountability for completion.

Manage Financial Results:

• Develop and execute a plan to stay within department budgets and maximize profits.
• Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling, and payroll.
• Share financial information with the management team to develop and understand the impact of the decisions they make.
• Ensure tools such as Compeat are utilized correctly, and data is accurate.
• Reach out to the JAG community for support as needed.
• Head Chefs are responsible for the day-to-day execution of menus in your immediate area.
• You have full working knowledge of all menu items, recipes, prep lists, and station setups.
• You have an understanding of all equipment, how it operates, and how to maintain & clean equipment.
• You have full financial control and responsibility for your immediate area, including food, labor and supply control, and costs.
• You lead by example- by being proactive in assisting all Team Members in any area of operation
• including outside of your immediate AOR.
• You oversee training and development and daily output of Team Members, taking action where needed to ensure smooth operations.
• You are responsible to enforce & uphold standards, you inform and hold Team Members accountable to the same standards and issue corrective action when a Team Members performance or behavior is outside accepted JAG standard.
• Chefs are responsible for their entity-specific Recipe books, Daily upkeep, and updating as needed when there are menu changes.
• Chefs Oversee Station sets up and conducts line walks for quality control, cleanliness, organization, adherence to recipes, food safety, and its appearance.
• Chefs Insure Deep cleaning schedule and equipment maintenance in maintained.
• Chefs complete Weekly Schedules 3 weeks in advance
• Chefs are responsible for compliance and Food safety adherence per NYC Guidelines and TFG policies and procedures
• Chefs report for all shifts as scheduled or speak personally with a director if you are unable to work a scheduled shift.

Skills & Knowledge

• Position requires a minimum of 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) is required.
• Requires developed communication skills, both verbal and written.
• Most tasks are performed independently or in a team environment with the employee acting as a team leader.
• 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/evaluate other employees' performance in a fair and consistent manner.
• 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 restaurants.
• 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.

JOSÉ ANDRÉS GROUP restaurants span across the world including Miami, Orlando, Las Vegas, NYC, Chicago, LA, Bahamas and of course our original home, Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept and showcase José's passion for telling the stories of a culture through food. José Andrés Group is an equal opportunity employer.