THINK FOOD GROUP LLC
Description
Job Title: Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House – Culinary Employment Type: Salaried, Exempt Location: Nashville, TN 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 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 discipline—partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork. Key Responsibilities
Culinary Standards & Training Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec. Service Execution & Expo Own the pass or a key station during assigned services; protect window times and quality. Prep, Pars & Production Translate forecast into actionable prep lists; set station pars and adjust throughout the day. Food Safety, Sanitation & Compliance Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene. Inventory, COGS & Ordering Assist with ordering and receiving; verify quality/temperatures and proper storage by zone. Labor, Scheduling & Deployment Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift. Equipment, Facilities & R&M Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders). Events, Banquets & Openings (as applicable) Execute BEOs, PDR, and off-site activations to standard, on time and to cost. Requirements
Required Qualifications 3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous 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 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.
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Job Title: Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House – Culinary Employment Type: Salaried, Exempt Location: Nashville, TN 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 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 discipline—partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork. Key Responsibilities
Culinary Standards & Training Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec. Service Execution & Expo Own the pass or a key station during assigned services; protect window times and quality. Prep, Pars & Production Translate forecast into actionable prep lists; set station pars and adjust throughout the day. Food Safety, Sanitation & Compliance Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene. Inventory, COGS & Ordering Assist with ordering and receiving; verify quality/temperatures and proper storage by zone. Labor, Scheduling & Deployment Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift. Equipment, Facilities & R&M Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders). Events, Banquets & Openings (as applicable) Execute BEOs, PDR, and off-site activations to standard, on time and to cost. Requirements
Required Qualifications 3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous 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 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.
#J-18808-Ljbffr