Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support ... In Return, We Offer You * Competitive compensation and performance-based bonus opportunities
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support ... In Return, We Offer You * Competitive compensation and performance-based bonus opportunities
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time ... Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production.
Quick apply
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time ... Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production.
Sous Chef
Washington, DC · On-site
$65K - $75K/yr
Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time ... Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production.
Sous Chef
Washington, DC · On-site
$65K - $75K/yr
Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time ... Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production.
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support ... In Return, We Offer You * Competitive compensation and performance-based bonus opportunities
Quick apply
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support ... In Return, We Offer You * Competitive compensation and performance-based bonus opportunities
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support ... In Return, We Offer You * Competitive compensation and performance-based bonus opportunities
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support ... In Return, We Offer You * Competitive compensation and performance-based bonus opportunities
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support ... In Return, We Offer You * Competitive compensation and performance-based bonus opportunities
Quick apply
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support ... In Return, We Offer You * Competitive compensation and performance-based bonus opportunities
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support ... In Return, We Offer You * Competitive compensation and performance-based bonus opportunities
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support ... In Return, We Offer You * Competitive compensation and performance-based bonus opportunities
Sous Chef
Washington, DC · On-site
$70K - $80K/yr
Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support ... In Return, We Offer You * Competitive compensation and performance-based bonus opportunities
Sous Chef
Washington, DC · On-site
$70K - $80K/yr
Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support ... In Return, We Offer You * Competitive compensation and performance-based bonus opportunities
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time ... Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production.
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time ... Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production.
Preschool Housekeeper/Bus Driver
Chantilly, VA · On-site
$13 - $16/hr
... chef in the kitchen with general kitchen duties, such as washing dishes, serving food to classrooms, and fill in when cook is off, etc. 5. Managing laundry. 6. Helping the school management team as ...
Preschool Housekeeper/Bus Driver
Chantilly, VA · On-site
$13 - $16/hr
... chef in the kitchen with general kitchen duties, such as washing dishes, serving food to classrooms, and fill in when cook is off, etc. 5. Managing laundry. 6. Helping the school management team as ...
Sous Chef - Rosslyn, VA
Arlington, VA · On-site
$16.75 - $17.75/hr
... in managing the back of house. You'll keep the front line stocked with fresh, high-quality food ... Follow FIFO, labeling, dating, cooling, holding, storage, and food-safety procedures. * Keep ...
Sous Chef - Rosslyn, VA
Arlington, VA · On-site
$16.75 - $17.75/hr
... in managing the back of house. You'll keep the front line stocked with fresh, high-quality food ... Follow FIFO, labeling, dating, cooling, holding, storage, and food-safety procedures. * Keep ...
Sous Chef - Rosslyn, VA
Arlington, VA · On-site
$16.75 - $17.75/hr
... in managing the back of house. You'll keep the front line stocked with fresh, high-quality food ... Follow FIFO, labeling, dating, cooling, holding, storage, and food-safety procedures. * Keep ...
Quick apply
Sous Chef - Rosslyn, VA
Arlington, VA · On-site
$16.75 - $17.75/hr
... in managing the back of house. You'll keep the front line stocked with fresh, high-quality food ... Follow FIFO, labeling, dating, cooling, holding, storage, and food-safety procedures. * Keep ...
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Rooted in the creative vision of Chef Jose Andres, the concept blends traditional techniques with ... Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support ...
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Rooted in the creative vision of Chef Jose Andres, the concept blends traditional techniques with ... Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support ...
Sous Chef - Penn Quarter, DC
Washington, DC · On-site
$18 - $20/hr
... in managing the back of house. You'll keep the front line stocked with fresh, high-quality food ... Follow FIFO, labeling, dating, cooling, holding, storage, and food-safety procedures. * Keep ...
Sous Chef - Penn Quarter, DC
Washington, DC · On-site
$18 - $20/hr
... in managing the back of house. You'll keep the front line stocked with fresh, high-quality food ... Follow FIFO, labeling, dating, cooling, holding, storage, and food-safety procedures. * Keep ...
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Rooted in the creative vision of Chef José Andrés, the concept blends traditional techniques with ... FIFO, and hold times; ensure accurate yields on batch production. · Support menu changes/specials ...
Quick apply
Sous Chef
Washington, DC · On-site
$56K - $76K/yr
Rooted in the creative vision of Chef José Andrés, the concept blends traditional techniques with ... FIFO, and hold times; ensure accurate yields on batch production. · Support menu changes/specials ...
Sous Chef
Washington, DC · On-site
$65K - $80K/yr
Rooted in the creative vision of Chef José Andrés, the concept blends traditional techniques with ... FIFO, and hold times; ensure accurate yields on batch production. • Support menu changes/specials ...
Sous Chef
Washington, DC · On-site
$65K - $80K/yr
Rooted in the creative vision of Chef José Andrés, the concept blends traditional techniques with ... FIFO, and hold times; ensure accurate yields on batch production. • Support menu changes/specials ...
Sous Chef - Penn Quarter, DC
Washington, DC · On-site
$18 - $20/hr
... in managing the back of house. You'll keep the front line stocked with fresh, high-quality food ... Follow FIFO, labeling, dating, cooling, holding, storage, and food-safety procedures. * Keep ...
Quick apply
Sous Chef - Penn Quarter, DC
Washington, DC · On-site
$18 - $20/hr
... in managing the back of house. You'll keep the front line stocked with fresh, high-quality food ... Follow FIFO, labeling, dating, cooling, holding, storage, and food-safety procedures. * Keep ...
Sous Chef - Westfield Montgomery Mall, MD
Bethesda, MD · On-site
$18 - $20/hr
... in managing the back of house. You'll keep the front line stocked with fresh, high-quality food ... Follow FIFO, labeling, dating, cooling, holding, storage, and food-safety procedures. * Keep ...
Sous Chef - Westfield Montgomery Mall, MD
Bethesda, MD · On-site
$18 - $20/hr
... in managing the back of house. You'll keep the front line stocked with fresh, high-quality food ... Follow FIFO, labeling, dating, cooling, holding, storage, and food-safety procedures. * Keep ...
Sous Chef - Westfield Montgomery Mall, MD
Bethesda, MD · On-site
$18 - $20/hr
... in managing the back of house. You'll keep the front line stocked with fresh, high-quality food ... Follow FIFO, labeling, dating, cooling, holding, storage, and food-safety procedures. * Keep ...
Quick apply
Sous Chef - Westfield Montgomery Mall, MD
Bethesda, MD · On-site
$18 - $20/hr
... in managing the back of house. You'll keep the front line stocked with fresh, high-quality food ... Follow FIFO, labeling, dating, cooling, holding, storage, and food-safety procedures. * Keep ...
Sous Chef Pastry - Maryland
Hanover, MD · On-site
$51K - $70K/yr
The Sous Chef - Pastry plays a vital role in elevating the culinary experience at Live! Casino & Hotel by leading the pastry program with creativity, precision, and exceptional craftsmanship. Your ...
Sous Chef Pastry - Maryland
Hanover, MD · On-site
$51K - $70K/yr
The Sous Chef - Pastry plays a vital role in elevating the culinary experience at Live! Casino & Hotel by leading the pastry program with creativity, precision, and exceptional craftsmanship. Your ...
Live In Chef Fifo information
What is the difference between Live In Chef Fifo vs Live In Chef Fifo?
| Aspect | Live In Chef Fifo |
|---|
Since the comparison is with itself, there is no difference between Live In Chef Fifo and Live In Chef Fifo. Typically, when comparing similar roles, differences may include specific employer requirements or regional variations, but in this case, both refer to the same position involving in-home culinary services, often requiring culinary certifications, experience, and the ability to work in private household environments.
How to become a live in chef FIFO?
To become a live-in chef FIFO, candidates typically need culinary training or experience, strong cooking skills, and the ability to work in remote or offshore environments. Relevant certifications such as food safety and first aid are often required, along with flexibility to work long shifts and live on-site for extended periods.
What are popular job titles related to Live In Chef Fifo jobs in Washington?
For Live In Chef Fifo jobs in Washington, the most frequently searched job titles are:
What job categories do people searching Live In Chef Fifo jobs in Washington look for?
The top searched job categories for Live In Chef Fifo jobs in Washington are:
What cities in Washington are hiring for Live In Chef Fifo jobs?
Cities in Washington with the most Live In Chef Fifo job openings:
$56K - $76K/yr
Full-time
Medical, Retirement
Re-posted 29 days ago
Job 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.
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.
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, capture learnings in manager logs.
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.
Requirements
Required Qualifications
Working Conditions & Physical Requirements
In Return, We Offer You
Equal Opportunity Employer
José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.
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.
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.
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, capture learnings in manager logs.
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.
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.
About José Andrés Group
Sourced by ZipRecruiter
Industry
Restaurants
Company size
1,001 - 5,000 Employees
Headquarters location
Washington, DC, US
Year founded
1993