José Andrés Group - Washington D.C. hiring Pastry Sous Chef - The Bazaar DC in Washington, DC

José Andrés Group - Washington D.C.More Info

Full Time • Salary ($65k - $75k)
Expired: Feb 6, 2025

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Required Years of Experience

3 years


Job Details
Pastry Sous Chef

The Pastry Sous Chef will lead and manage all restaurant operations following the leadership of the Executive Pastry 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. Position reports to the Head Chef. 
 
Culinary Leadership  
 
Work with the Executive Pastry Chef to create innovative and authentic menus.  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 José Andrés Group’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 COO immediately.  Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service 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 TFG community for support as needed.  


Skills & Knowledge
Position requires a minimum of 3+ years of Pastry Sous Chef experience and 5+ years of kitchen experience. Pastry/Culinary degree preferred.
Extensive knowledge of pastry 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.

 

Compensation Details

Compensation: Salary ($65,000.00 - $75,000.00)

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


Required Skills

Culinary Leadership

Menu Creation

Knowledge of Regional History, Culture, and Cuisine

Knowledge of Industry Trends and Innovative Techniques

Menu execution

Team Development and Coaching

Performance Management

Talent Development

Recruitment and hiring

Training program development

Operations Management

Policy and Procedure Enforcement

Financial Management

Inventory Management

Labor Scheduling and Payroll Management

Compliance With Laws and Regulations

Supervision and Leadership

Evaluation of Employee Performance

Revenue Management

Setting Operational Goals

Read more

View Job Description

Open Jobs From José Andrés Group - Washington D.C.


Head Chef - The Bazaar DC
Full Time • Salary ($115k - $125k)
Require min. 5 years of experience

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Part of José Andrés Group

The José Andrés Group of restaurants has a singular mission: To Change the World Through the Power of Food. Every endeavor is driven by the importance we place in this driving purpose as well as our core values. The diverse array of restaurants that make up José Andrés Group span cuisines and cultures, price points, and service styles. From two 2-Michelin-starred restaurants to game-changing small plates restaurants to fast-casual eateries and a food hall, the company offers unparalleled culinary experiences for every taste. Our restaurants serve a wide variety of global cuisines, including Spanish, American, Mexican, Greek, Peruvian and beyond, each one telling the unique stories gathered by José and the José Andrés Group team through years of travel, research, experimentation and inspiration.

Head Chef - The Bazaar DC

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