Sous Chef

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

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 $65,000.00 - USD $73,000.00 /Yr.