Executive Sous Chef

Description: ***Job Title: Executive Sous Chef*** ***Reports To: Chef de Cuisine / Executive Chef*** ***Department: Back of House – Culinary*** ***Employment Type: Salaried, Exempt*** ***Salary: $80\-$90k plus benefits*** ***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 Executive Sous Chef is the kitchen’s second\-in\-command and daily operator. This role ensures consistent quality and speed during every service, develops and coaches the culinary team, upholds food safety and sanitation, manages prep and inventory accuracy, and drives COGS and labor discipline—stepping in for the Chef de Cuisine/Executive Chef as needed while embodying JAG standards. ***Key Responsibilities*** ***Culinary Leadership \& Standards*** Lead line checks and pre\-service tastings; calibrate stations for seasoning, temps, texture, and plating. Uphold and refine standardized recipes/SOPs; maintain version control and communicate changes clearly. Conduct ongoing skills coaching (knife work, butchery, sauces, fire management, expo discipline). ***Service Execution \& Expo*** Own the pass during assigned services: manage ticket flow, coursing, window times, and quality control. Communicate 86s/low pars and pacing to FOH leaders in real time; drive immediate recovery on remakes. Jump on the line during peaks to protect ticket times and standards. ***Menu, Features \& R\&D*** Partner with Chef on seasonal menus, specials, and tastings; ensure mise en place and training precede launch. Provide data\-informed feedback on menu mix, prep yields, and guest preferences. ***People Leadership, Training \& Culture*** Recruit, onboard, and develop cooks and stewards; build a strong bench for each station. Deliv