Sous Chef

About this position

Job Details

Job Title: Sous Chef
Reports To: Head Chef
Department: Back of House, Culinary
Employment Type: Salaried, Exempt
Salary Range: $75,000 - $80,000 per year
Location: Txula, 515 W 30th St, New York, NY 10001, inside Mercado Little Spain

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 Txula

Txula is the steakhouse at Mercado Little Spain, where Basque heritage, wood fire, and New York energy meet. Built around an imported Spanish wood-fired oven, the kitchen serves 60-day aged Txuleton ribeyes alongside rare Ibérico pork, Spanish lamb, and Mediterranean seafood, with expert sommeliers guiding pairings from an exclusive Spanish wine list. Bold, spirited, and confident, Txula delivers sophistication without stuffiness and redefines what a New York steakhouse can be. The restaurant sits beneath the High Line at Hudson Yards and serves seven days a week.

Position Summary

The Sous Chef supports the Head Chef in leading all kitchen operations at Txula, delivering a world-class culinary experience and executing the concept vision and JAG standards consistently. This is a fire-driven kitchen, and the Sous Chef is accountable for the product that comes off the wood-fired oven and grill every service. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the kitchen; ensure it operates efficiently and profitably. Position reports to the Head Chef.

Key Responsibilities

Culinary Leadership

Work with the Head Chef to develop and refine a menu rooted in Basque grilling tradition and Spanish product. Own execution on the wood-fired oven and grill and at every station, with direct accountability for the 60-day dry-aging program, whole-muscle butchery and trim standards, seasoning, and cooking temperatures on Txuleton ribeye, Ibérico pork, Spanish lamb, and Mediterranean seafood. Manage fire, wood, and oven temperature as a discipline, not a variable. 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 and procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOPs and recipes. Partner with the beverage team so food and wine pairings land as intended. 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. Support a seven-day operation serving 12:00 PM to 10:00 PM, with coverage across lunch and dinner. Communicate any major facility or operational emergencies to leadership immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct pre-shift meetings and weekly chef meetings. Provide a safe, clean, organized and sanitary work environment, including daily control of the wood-fired oven, grill, hood, and fire suppression equipment, and proper handling and storage of wood. Own dry-aging room temperature, humidity, and rotation logs. 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 manage inventory, waste, and yield to meet cost targets, with specific ownership of aging loss, protein yield, trim utilization, and portion accuracy on high-cost proteins. Effectively manage kitchen, prep and dish labor, scheduling and payroll. Ensure inventory and labor management systems are utilized correctly and data is accurate. Reach out to the JAG community for support as needed.

Required Qualifications

• The position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred.
• Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required.
• Hands-on experience with live fire, wood-fired ovens or charcoal grilling, and whole-muscle beef fabrication is required.
• Steakhouse experience is required. Experience with dry-aging programs, Basque or Spanish concepts, or premium proteins such as Ibérico is highly desired.
• High-volume experience is highly desired.
• Extensive knowledge of the food industry, restaurants and competitive markets.
• Requires developed communication skills, both verbal and written. Spanish language ability is a plus.
• 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 and evaluate other employees' performance in a fair and consistent manner.
• Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurant.
• Some administrative duties as needed.
• Must be available to work nights, weekends and holidays.

Working Conditions & Physical Requirements

• 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.
• Ability to work at a steady pace while multitasking in limited kitchen space.
• Frequent and sustained exposure to open flame, radiant heat, wood smoke, steam, refrigeration, and cleaning chemicals.
• Continuous use of knives, grills, wood-fired equipment and kitchen equipment.
• Ability to lift 30-50 lbs regularly, including primal cuts, wood, and full sheet pans.
• Occasional pushing or pulling of carts and equipment up to 250 lbs.
• Requires repetitive motions including grasping, writing, standing, sitting, walking, bending, hearing ability, and visual acuity.
• Slip-resistant footwear required.

In Return, We Offer You

• Competitive salary with opportunities for cross-training and advancement
• Eligible health & wellness benefits (for qualifying positions)
• Employee dining and partner discounts
• 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.

Location

New York .

The source lists New York but does not specify a city. Check the original listing for the work location and any remote-work conditions.

How to apply

Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3238414698.