Lead Sous Chef: Create, Mentor & Elevate Menus

Glass & Vine; Northern (KY); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health insurance

Vision insurance

Dental insurance

Paid time off

Training & development

Tuition assistance

Employee discounts

Opportunity for advancement

Company parties

Job summary

Grove Bay is seeking an experienced kitchen supervisor to lead our line cooks, train staff, and uphold rigorous quality and sanitation standards. You will oversee prep, line setup, and daily operations, coordinating with the Executive Chef to optimize production and banquet service.

The role requires strong leadership, English communication, and a track record in fast-paced, high-end kitchen environments. This on-site position emphasizes teamwork, schedule adherence, and cost-conscious

Qualifications

• High school diploma or equivalent vocational training certificate.
• Culinary College Degree required.
• 1-2 years experience as a Supervisor, Sous Chef, or Chef at a 5-star restaurant.
• Food handling certificate and sanitation awareness.
• Ability to communicate in English with guests and staff.
• Strong math and safe food handling practices.

Responsibilities

• Plan, prep, set up and provide quality service in restaurant food production per standards.
• Direct, train, and monitor the performance of line Cooks and maintain sanitation.
• Ensure staff attend daily line-ups and follow all procedures.
• Meet with Chef de Cuisine to review schedules, tasks, and business levels.
• Coordinate breaks, assign production work, and manage time efficiently.
• Prepare banquet meals and ensure recipes and guides are followed.

Skills

Leadership

Communication

Team coordination

Time management

Attention to detail

Problem solving

Quality control

Education

High school diploma or equivalent vocational training certificate

Culinary College Degree

Sanitation certificate (Preferred)

Job description

Grove Bay is seeking an experienced kitchen supervisor to lead our line cooks, train staff, and uphold rigorous quality and sanitation standards. You will oversee prep, line setup, and daily operations, coordinating with the Executive Chef to optimize production and banquet service.

The role requires strong leadership, English communication, and a track record in fast-paced, high-end kitchen environments. This on-site position emphasizes teamwork, schedule adherence, and cost-conscious