Sous Chef

Houlihan's Restaurants, Inc.; McLean (VA); On-site; USD 68,000 - 73,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Dining, retail, amusements, and hotel

Health benefit plans

Dental, vision, voluntary life, short-

Paid time off

Monthly discretionary bonus potential

Job summary

J. Gilbert’s Wood-Fired Steaks & Seafood is seeking a Sous Chef to support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety during daily service.

You will play a key role in menu execution, training, and maintaining high culinary standards, under the guidance of the Executive Chef in a refined, upscale kitchen environment.

Qualifications

• 2+ years of culinary management experience in upscale/fine dining.
• Strong knowledge of back-of-house operations, inventory and cost controls.
• Stable, progressive work history with a strong work ethic.
• Graduates of accredited culinary program are a plus.

Responsibilities

• Ensure excellence in guest satisfaction through a Do Whatever It Takes Attitude and hands-on leadership style.
• Assist the Executive Chef in managing back-of-house staff, training, development and follow-up.
• Aim to achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Oversee weekly and monthly inventories, and ordering of food and supplies.
• Maintain sanitation procedures and organization of work area adhering to OSHA regulations.

Skills

Leadership

Communication

Conflict resolution

Staff supervision

Education

Accredited culinary program

Job description

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.

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 $68,000.00 - USD $73,000.00 /Yr.