Sous Chef

Houlihan's Restaurants, Inc.; McLean (VA); On-site; USD 70,000 - 78,000; Full time

Benefits offered by this job

Employee Discounts

Health Benefit Plans

Paid Time Off

Monthly Bonus Potential

Job summary

J. Gilbert’s Wood-Fired Steaks & Seafood is seeking a Sous Chef to support the Executive Chef in managing kitchen operations. This role involves supervising culinary staff, ensuring quality and consistency in food preparation, and playing a key role in menu execution.

The restaurant offers an elegant dining experience centered around premium steaks and seafood. The ideal candidate will have at least 2 years of culinary management experience and strong leadership skills.

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.
• Stable and progressive work history; Strong work ethic.

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a 'Do Whatever It Takes Attitude'.
• Assist the Executive Chef in the management of all back of house staff.
• Achieve or exceed budgeted labor and other cost centers through proper planning.
• Assist in overseeing weekly and monthly inventories, and ordering of food.
• Maintain sanitation procedures and work area organization.

Skills

Culinary Management

Staff Supervision

Inventory Controls

Food Quality

Leadership

Conflict Resolution

Education

Accredited Culinary Program

Job description

Overview

J. Gilbert’s Wood-Fired Steaks & Seafood offers a classic upscale dining experience centered around signature wood-fired cooking, featuring premium steaks, fresh seafood, and rich, bold flavors. With a warm, sophisticated atmosphere, attentive service, and a focus on quality ingredients, the concept delivers a consistently refined yet approachable experience. It’s a trusted destination for business dinners, special occasions, and guests seeking expertly prepared steaks and seafood in an elegant setting.

Overview

J. Gilbert’s Wood-Fired Steaks & Seafood offers a classic upscale dining experience centered around signature wood-fired cooking, featuring premium steaks, fresh seafood, and rich, bold flavors. With a warm, sophisticated atmosphere, attentive service, and a focus on quality ingredients, the concept delivers a consistently refined yet approachable experience. It’s a trusted destination for business dinners, special occasions, and guests seeking expertly prepared steaks and seafood in an elegant setting.
As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.

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 $70,000.00 - USD $78,000.00 /Yr.