Executive Sous Chef - ZAYTINYA DC at José Andrés Group - Washington D.C.

Job Description:

Latest job information from José Andrés Group - Washington D.C. for the position of Executive Sous Chef - ZAYTINYA DC. If the Executive Sous Chef - ZAYTINYA DC vacancy in Washington matches your qualifications, please submit your latest application or CV directly through the updated Jobkos job portal.

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Job Title: Executive 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 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.
• Deliver timely coaching and documented feedback; support fair, consistent performance management.
• Foster an inclusive, respectful, learning-focused kitchen that recognizes great work.

 

Food Safety, Sanitation & Compliance

• Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, hygiene standards.
• Maintain cleaning schedules, equipment care, and safe chemical/PPE use; prepare for inspections.

 

Inventory, COGS & Procurement

• Own inventory accuracy and waste logs; verify receiving quality/temperatures and proper storage by zone.
• Build pars and order to forecast; control portions and yields to meet COGS targets.
• Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions.

 

Labor Planning & Scheduling

• Create schedules to volume and skill mix; manage in-shift deployment and breaks to plan.
• Cross-train team to ensure coverage and growth opportunities.

 

Equipment, Facilities & R&M

• Ensure safe operation and daily care of equipment; filter fryers and clean hoods/filters per schedule.
• Submit/track work orders; tag out unsafe equipment and communicate timelines.

 

Events, Banquets & Openings (as applicable)

• Execute BEOs, PDR, and off-site activations to standard, on time and to cost.
• Lead opening tasks: hiring support, training, tastings, prep builds, and 30/60/90 stabilization.

 

Administration & Communication

• Maintain manager logs, production sheets, waste reports, temp/cooling logs, and audit checklists.
• Partner cross-functionally with FOH, Beverage, HR, Finance, and Marketing to align on priorities.

 

Required Qualifications

• 5–7+ years of professional kitchen experience with 2–3+ years as Sous/Executive Sous in upscale/casual-fine or fine dining.
• Advanced station mastery (grill, sauté, fry, garde manger) and strong expo leadership.
• Proven success in inventory accuracy, yield management, and COGS control, basic P&L literacy.
• Deep knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
• Clear, respectful communicator and coach; calm, organized decision-maker under pressure.
• 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.

More detail about José Andrés Group - Washington D.C. part of José Andrés Group, please visit

Job Info:

• Company: José Andrés Group - Washington D.C.
• Position: Executive Sous Chef - ZAYTINYA DC
• Work Location: Washington
• Country: US

How to Submit an Application:

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