Sous Chef

Overview

J. Gilbert's

Wood-Fired Steaks & Seafood

Sous Chef

J. Gilbert’s offers Sous Chefs the opportunity to excel in a refined, high‑performance kitchen. With Prime, wood‑fired steaks, expertly prepared seafood, and a warm, upscale atmosphere, we’re seeking culinary leaders who value consistency, mentorship, and flawless execution—while growing their craft with a brand known for both precision and heart.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential
  
  

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
  
  

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus
  
  

EOE

Pay Range

USD $65,000.00 - USD $70,000.00 /Yr.