Senior Sous Chef — Banquet & Fine Dining Lead

Gate Hospitality Group; Jacksonville (FL); Hybrid; USD 60,000 - 90,000; Full time

Benefits offered by this job

Vacation Pay

Holiday Pay

Medical Plans

401(k)

Job summary

Gate Hospitality Group is seeking a seasoned kitchen leader to ensure high-quality food production aligned with the Executive Chef’s specifications. You will direct kitchen staff, supervise sanitation, and manage cost controls while maintaining a professional and efficient operation on site.

The role requires at least 5 years in a professional kitchen across multiple areas, including banquet and cold/hot line, with advanced knowledge of sanitation standards and diverse cooking techniques.

Qualifications

• High School diploma or equivalent; English proficiency to communicate with staff.
• 5 years of cooking experience in a professional kitchen including saucier, prep, banquet, pantry, and hot line.
• Advanced knowledge of banquet production, upscale & casual ala carte dining, sauces, garde manger, butchering, sanitation standards per Health Dept, and operation of kitchen equipment.

Responsibilities

• Ensure food production meets Executive Chef specifications for quality, presentation, sanitation and cost control.
• Direct the efficient operation of kitchen staff.
• Be punctual and maintain flexible schedules including weekends/holidays.
• Maintain professional appearance and nametag; enforce safety and sanitation standards.
• Communicate menus and specials with servers and staff.
• Oversee kitchen personnel to ensure production quality and training on equipment and safety features.
• Assist with food and labor cost control and inventory; support scheduling and ordering.

Education

High School diploma or equivalent

Job description

Gate Hospitality Group is seeking a seasoned kitchen leader to ensure high-quality food production aligned with the Executive Chef’s specifications. You will direct kitchen staff, supervise sanitation, and manage cost controls while maintaining a professional and efficient operation on site.

The role requires at least 5 years in a professional kitchen across multiple areas, including banquet and cold/hot line, with advanced knowledge of sanitation standards and diverse cooking techniques.