Job Details

Sous Chef

The Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You'll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS disciplinepartnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork.

Key Responsibilities

• Culinary Standards & Training
• Service Execution & Expo
• Prep, Pars & Production
• Food Safety, Sanitation & Compliance
• Inventory, COGS & Ordering
• Labor, Scheduling & Deployment
• Equipment, Facilities & R&M
• Events, Banquets & Openings (as applicable)

Requirements

Required Qualifications

• 35+ years of professional kitchen experience with 12+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining.
• Advanced station skills (grill, saut, fry, garde manger) and strong expo experience.
• Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
• Proven ability to coach teams, stay organized under pressure, and communicate clearly.
• 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 3550 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 discounts
• Professional growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

Jos Andrs Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.