Sous Chef

Gibsons Restaurant Group; Naperville (IL); On-site; USD 65,000 - 90,000; Full time

Job summary

Gibsons Restaurant Group is seeking a Sous Chef to oversee daily kitchen activities, guiding cooks and staff to maintain quality and presentation. You will uphold the company philosophy of Hospitality, Quality, Value and Family while ensuring sanitation and safety in a fast-paced environment.

The role requires training, coaching, attention to detail, and collaboration with wait staff to deliver exceptional dining experiences.

Qualifications

• Graduate of a recognized culinary school with 5–6 years of related experience preferred.
• Experience overseeing kitchen staff and maintaining high standards.

Responsibilities

• Train and develop kitchen staff to maintain consistency in preparation and presentation.
• Ensure quality, portion control, and plate presentation are maintained.
• Coordinate with wait staff to meet or exceed customer expectations.
• Assist with inventory management and maintain reports as needed.
• Maintain a clean, organized, and safe kitchen following health regulations.
• Support chefs and other management in hiring, training, and staff motivation.
• Read recipes, measure ingredients, and work with precision.
• Prepare schedules and expedite workflow.

Skills

Food prep techniques

Staff leadership

Attention to detail

Professional demeanor

Effective communication

Adaptability

Education

Culinary school degree

Job description

Position Summary:

The Sous Chef oversees and coordinates daily kitchen activities and operations of cooks and other employees engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen.

The position of Sous Chef is responsible for ensuring the successful delivery of the Gibsons Restaurant Group’s philosophy, which is based upon four distinct core beliefs: Hospitality, Quality, Value and Family.

Essential Duties and Responsibilities:

• Train and develop kitchen staff; train cooks/kitchen staff in the importance of consistency in preparation and presentation
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently
• Monitor and maintain line plating and quality
• Prepare a variety of cuisine utilizing skill and creativity
• Coordinate with wait staff to ensure customer expectations are met or exceeded
• Assist with inventory management, maintaining information in computer databases and other standardized reports as needed
• Maintain a clean, organized, and safe kitchen; ensure all sanitation procedures are being followed; ensure adherence to all health and safety regulations and procedures
• Assist all chefs and all functions in the kitchen as needed
• Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision
• Establish procedures, prepares and coordinates schedules, and expedites workflow
• May assist the Executive Chef/Chef and other management with hiring, training, motivating, disciplining and rewarding kitchen staff
• Ensure all necessary reports and forms are completed daily
• Possess and maintain through understanding of industry and stays abreast of industry trends; communicate/incorporate information to assure kitchen remains current
• May perform other duties as assigned by the Executive Chef/Chef or other management

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

Graduate of a recognized culinary school and five to six years related experience is preferred; or equivalent combination of education and experience.

Skills:

Must possess thorough knowledge of all food preparation techniques and styles. Demonstrated proficiency in overseeing staff and motivating others. Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must possess acute attention to detail. Professional appearance and demeanor with the willingness to be a spokesperson for the restaurant. Ability to effectively communicate with people at all levels and from various backgrounds.