Sous Chef

The Post Oak; Omaha (NE); On-site; USD 65,000 - 73,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefits

Dental insurance

Vision insurance

Life insurance

Short-term disability

FSA

401(k)

Paid time off

Bonus potential

Job summary

J. Gilbert’s Wood-Fired Steaks & Seafood is seeking a Sous Chef to support the Executive Chef in managing a high-end kitchen and delivering exceptional dining experiences.

You will supervise back-of-house staff, train team members, and help control labor and costs while maintaining strict food safety standards in a refined setting.

Qualifications

• Must have at least 2 years of culinary management experience in an upscale / fine dining establishment.
• Strong staff supervision, inventory controls, and food/labor cost management.
• Excellent communication, leadership, and conflict-resolution skills.

Responsibilities

• Support the Executive Chef in managing back-of-house staff, training, and ongoing development.
• Aim for excellence in guest satisfaction with a hands-on, lead-by-example management style.
• Help achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee inventories, and ordering of food and supplies on a weekly/monthly basis.
• Maintain sanitation procedures and OSHA-compliant work areas.

Skills

Culinary management

Staff supervision

Labor cost control

Leadership

Communication

Education

Culinary degree or accredited 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.

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

• Ensuresexcellence 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 monthlyinventories, 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 detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• 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.