Sous Chef

The Post Oak; Virginia, Northern (IL, KY); On-site; USD 68,000 - 75,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefit plans

Dental & Vision

Life insurance

401(k)

Paid time off

Monthly bonus potential

Job summary

J. Gilbert’s Wood-Fired Steaks & Seafood in the United States is seeking a hands-on 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 assist in menu execution, training, and maintaining high culinary standards while controlling labor and food costs, overseeing inventories, and leading by example in a fine dining setting.

Qualifications

• 2+ years of culinary management in upscale or fine dining.
• Strong leadership, communication, and staff development.
• Solid understanding of food safety and cost controls.

Responsibilities

• Ensure excellence in guest satisfaction via hands-on leadership.
• Manage back-of-house staff with ongoing training in an upscale kitchen.
• Achieve or exceed budgeted labor and cost centers through planning.
• Oversee inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work areas.

Skills

Staff supervision

Culinary leadership

Cost controls

Food safety OSHA

Education

Culinary degree

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 $68,000.00 - USD $75,000.00 /Yr.