Sous Chef at Bazaar Vegas 3355 LLC

Washington, District of Columbia, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Jun, 26

Salary

0.0

Posted On

28 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Service Execution, Expo Management, Food Safety, Inventory Control, Team Coaching, Recipe Adherence, Fire Management, Plating, HACCP, KDS Operation, Scheduling, Cost Control, Equipment Maintenance, Fine Dining, Theatricality

Industry

Restaurants

Description

Description Job Title: 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. About Bazaar Meat by José Andrés – Washington, DC Bazaar Meat is a bold, immersive celebration of the carnivorous, where fire, flavor, and theatricality come together to redefine the modern steakhouse. Rooted in the creative vision of Chef José Andrés, the concept blends traditional techniques with avant-garde execution—featuring premium cuts, whole animal cookery, inventive presentations, and a dynamic dining experience. At Bazaar Meat DC, guests are invited into a world of energy, precision, and storytelling through food, where every dish is designed to surprise, delight, and push boundaries. Position Summary The Sous Chef at Bazaar Meat DC is a dynamic, hands-on culinary leader who thrives in a high-energy, performance-driven kitchen. This role is responsible for executing bold, technique-driven cuisine with precision and consistency while leading and inspiring the team through service. You will own the rhythm of the kitchen—driving execution, maintaining intensity and focus, and ensuring every plate reflects the creativity, fire-driven techniques, and elevated standards that define Bazaar Meat. This is a role for a leader who is deeply passionate about craft, thrives under pressure, and is energized by pushing culinary boundaries while developing talent. Key Responsibilities Culinary Standards & Training · Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec. · Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time. · Coach cooks on knife skills, fire management, station organization, and expo discipline. · Lead with a “showtime” mentality—embracing the theatrical, high-impact nature of Bazaar Meat’s dining experience while maintaining discipline and consistency. Service Execution & Expo · Own the pass or a key station during assigned services; protect window times and quality. · Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly. · Drive immediate recovery for remakes and service issues, capturing learnings in manager logs. · Maintain high-energy, precise execution reflective of a fast-paced, experiential dining environment. Prep, Pars & Production · Translate forecast into actionable prep lists; set station pars and adjust throughout the day. · Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. · Support menu changes/specials with mise en place, tastings, and training materials. Food Safety, Sanitation & Compliance · Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene. · Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use. · Prepare for inspections and correct violations immediately. Inventory, COGS & Ordering · Assist with ordering and receiving; verify quality/temperatures and proper storage by zone. · Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet COGS targets. · Flag shortages and propose substitutions that protect quality and margin. Labor, Scheduling & Deployment · Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift. · Cross-train team across stations to maintain coverage and growth opportunities. Equipment, Facilities & R&M · Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders). · Filter fryers, clean hoods/filters per schedule; submit/track work orders and tag out unsafe equipment. Events, Banquets & Openings (as applicable) · Execute BEOs, PDR, and off-site activations to standard, on time and to cost. · Support openings and seasonal transitions: hiring support, training, tastings, prep builds, and stabilization. Required Qualifications · 3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous Chef in upscale/casual-fine or fine dining. · Advanced station skills (grill, sauté, 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 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. Requirements Required Qualifications · 3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous Chef in upscale/casual-fine or fine dining. · Advanced station skills (grill, sauté, 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 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.

Responsibilities

The Sous Chef is responsible for executing bold, technique-driven cuisine with precision and consistency while leading and inspiring the kitchen team through service, owning the rhythm of the kitchen, and driving execution.