Sous Chef – The Bazaar by José Andrés

A 30-year dream has finally come to fruition as Chef José Andrés opens a restaurant in the historic Old Post Office on Pennsylvania Ave in the heart of Washington, DC. Partnering with The Waldorf Astoria, the José Andrés Group brought its award-winning concept to their home city! Join us as we continue to try and change the world through the power of food! This exciting leadership opportunity is a chance to make a significant impact on the team's success.

As a Sous Chef, you will lead and manage all restaurant operations in partnership with the General Manager to offer a world-class culinary experience, ensuring the concept vision and JAG standards are executed consistently. You will demonstrate that employees are the highest priority, maintain a positive work environment, and develop the next generation of restaurant leaders. You will take ownership of the restaurant; ensure the restaurant operates efficiently and profitably, and report to the Director of Culinary Operations.

• Culinary Leadership: Work with the JAG culinary team to create innovative and authentic menus. Educate yourself and your team on regional history, culture, and cuisine. Research and utilize industry trends, innovative techniques, and environmentally friendly product/procedures. Be the expert of JAG standards. Understand, develop, coach, and consistently execute JAG's 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 present on the line during peak times, press events, and festival periods.
• Performance and Talent Development: Educate, coach, and build teams to exceed expectations. Develop a team of leaders prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to your team in a timely manner, documented when appropriate. When necessary, create and implement action plans to overcome employee opportunities. Delegate appropriately and fairly to develop and motivate the team. Use education budgets to develop and educate 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 training programs consistently for hourly, management trainee, and management employees. Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training.
• Ambassador of JAG Culture: Seek out opportunities to communicate José Andrés Group's vision to team, guests, students, vendors, and the community in a clear and positive manner. Lead by example in all interactions. 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 zero tolerance for negative behaviors. Welcome new ideas and seek feedback from the team by asking questions. Exemplify professionalism and hospitality in all interactions, especially in difficult situations.
• 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 are communicated 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, 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 give them insight into the impact of their decisions. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to the JAG community for support as needed.

• Positive work environment.
• Opportunities for professional development.
• Access to educational budgets for team development.
• Involvement in a reputable culinary team.

• Minimum 3+ years of sous chef experience.
• 5+ years of kitchen experience.
• Culinary degree preferred.
• Extensive knowledge of culinary fundamentals.
• Developed communication skills.
• Ability to supervise and motivate employees.
• Extensive knowledge of food industry and competitive markets.
• Basic knowledge of revenue management.