Lead Wood-Fired Kitchen: Sous Chef in Fine Dining

Houlihan's Restaurants, Inc.; Omaha (NE); On-site; USD 65,000 - 73,000; Full time

Benefits offered by this job

Extensive training program

Career development and growth

Employee discounts on dining, retail,

Health benefit plans

Dental, vision, life, disability, 401k

Paid time off

Monthly discretionary bonus potential

Job summary

J. Gilbert’s Wood-Fired Steaks & Seafood in Omaha, NE seeks a Sous Chef to support the Executive Chef in managing a high-end kitchen. You will lead back-of-house staff, ensure consistent quality, train team members, and help maintain cost controls during daily service.

The role emphasizes strong leadership, food safety, teamwork, and a hands-on approach to delivering exceptional dining experiences in a refined environment.

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment.
• Strong knowledge of back-of-house operations including staff supervision, inventory controls and cost management.
• Excellent communication, leadership and conflict resolution skills.
• Stable, progressive work history and a strong work ethic.
• Graduation from an accredited culinary program is a plus.

Responsibilities

• Ensures excellence in guest satisfaction through a hands-on, lead-by-example management style.
• Assist the Executive Chef in managing back-of-house staff, including training and development.
• Achieve or exceed budgeted labor and cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation and OSHA-compliant work area standards.

Skills

Leadership

Communication

Conflict resolution

Staff supervision

Work ethic

Education

Accredited culinary program

Culinary degree (plus)

Job description

J. Gilbert’s Wood-Fired Steaks & Seafood in Omaha, NE seeks a Sous Chef to support the Executive Chef in managing a high-end kitchen. You will lead back-of-house staff, ensure consistent quality, train team members, and help maintain cost controls during daily service.

The role emphasizes strong leadership, food safety, teamwork, and a hands-on approach to delivering exceptional dining experiences in a refined environment.