Sous Chef
The Bazaar by José Andrés - New York
25 West 28th Street, New York, NY
The Bazaar by José Andrés - New York hiring Sous Chef in New York, NY

The Bazaar by José Andrés - New York hiring Sous Chef in New York, NY

The Bazaar by José Andrés - New YorkMore Info

Full Time • Salary ($70k - $85k)
Expires: Mar 13, 2025

312 people viewed

Required Years of Experience

3 years


Job Details
SOUS CHEF - The Bazaar for Jose Andres Group, The Ritz-Carlton New York, NoMad
 

Salary Range: $70K - $85K

Company Overview:

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.

Position Summary:
Chef José Andrés and Jose Andrés Group Team have partnered with The Ritz Carlton NYC Nomad to provide dynamic food and beverage options in this incredible new property. We are looking for the city's most talented hospitality leaders to help us as we continue our mission to Change the World Through the Power of Food!

The 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 situations.
 
Manage Daily Operations  
  • Understand, practice and teach policies and procedures.
  • Ensure concept vision and communicate policy to team and managers.  
  • Communicate any major facility or operational emergencies to Head Chef immediately.  
  • Maintain a daily log to communicate between shifts and prevent issues from reoccurring.
  • Regularly conduct or attend team (2/day) and chef meetings (1/week.)
  • 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 (finance, marketing, events) to ensure standards are met.
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.
  • Ensure tools such as Compeat are utilized correctly and data is accurate. 
  • Reach out to JAG community for support as needed.  

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.
 
Abilities & Working Conditions
  • 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, Dubai, 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.

Compensation Details

Compensation: Salary ($70,000.00 - $85,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts


Required Skills

Inventory Management

Leadership

Kitchen Management

Communication

Advanced Knife Skills

Time Management

Problem Solving

Food Preparation

Team Management

Quality Control

Attention to Detail

Food Safety Knowledge

Sous Chef Experience

Scheduling

Leadership Skills

Team Leadership

Organizational Skills

Ordering / Purchasing

Expediting

Cleaning / Sanitation

Food Handler Certification

Food Safety and Sanitation

Restaurant Kitchen Management

Beverage Purchasing & Inventory

Read more


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Spanish, Japanese

Bar / Lounge, Upscale Casual, Fine Dining

Part of José Andrés Group

The Bazaar by José Andrés is an extraordinary culinary experience combining the ground-breaking culinary artistry of Michelin-starred chef José Andrés and his José Andrés Group team.

A carefully curated theater of shared plates, The Bazaar consistently wows its guests with ingeniously innovative cuisine, thoughtfully created cocktails, theatrical presentations, and attentive yet unfussy service. The Bazaar takes guests on a wild sensory adventure born of José’s Spanish roots, both traditional and avant-garde, in a bold, playful atmosphere where anything is possible. Each location is completely unique, adding a fresh, ever-evolving intrigue to the world of The Bazaar.

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