Sous Chef (Executive)

El Gaucho Hospitality; Boise (ID); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical and dental insurance

Vision coverage

401k with employer match

10 days PTO in year one

In house dining account

Family meals

Ongoing professional education and dev

Employee Assistance Program

Pet insurance

Job summary

El Gaucho Boise, a celebrated fine dining steakhouse, seeks a proven culinary leader to partner with our Executive Chef and run one of Boise's dynamic kitchens.

You will set the tone on the line, develop the team, and manage the business behind every plate, including menu development and events. This role requires leadership under high-pressure service and availability for evenings and holidays.

Qualifications

• 3+ years of progressive culinary experience in upscale or fine dining, high volume kitchens.
• 2+ years in a Sous Chef or senior culinary leadership role.
• Strong command of scheduling, ordering, inventory, food cost, and labor management.
• Track record of developing cooks and sous chefs into strong leaders.
• Expertise in sauce work, grill/broiler, and classic steakhouse preparations.
• Calm, decisive leadership during high pressure service.
• Availability for evenings and holidays, plus occasional Sunday or Monday inventory and special events.

Responsibilities

• Financial Management: Manage food cost, labor, scheduling, ordering, and inventory.
• Team Leadership and Development: Recruit, train, and mentor our Sous Chefs and culinary team.
• Culinary Standards: Ensure every plate leaves the kitchen consistent, precise; own recipes and sanitation.
• Kitchen Operations: Step in as culinary leader in the Executive Chef's absence, staffing, purchasing, and guest experience; assist on menu development and events.

Skills

Culinary leadership

Food cost control

Staff development

Menu development

Grill/broiler

Steakhouse cuisine

Scheduling & inventory

High-pressure service

Job description

Position Summary

We are looking for a proven culinary leader to partner with our Executive Chef and run one of Boise's most dynamic kitchens. You will set the tone on the line, develop the people who work it, and manage the business behind every plate.

Responsibilities

Financial Management: Manage food cost, labor, scheduling, ordering, and inventory. Review financial results with the Executive Chef and take action to hit targets.

Team Leadership and Development: Recruit, train, and mentor our Sous Chefs and culinary team. Coach with clarity, hold the team accountable, and build the next generation of chefs.

Culinary Standards: Ensure every plate leaves the kitchen consistent, precise. Own recipes, plate presentation, sanitation, and food safety across every shift.

Kitchen Operations: Step in as the culinary leader in the Executive Chef's absence, making the calls on staffing, purchasing, quality, and guest experience. Partner on menu development, specials, and private dining events.

Qualifications

• 3+ years of progressive culinary experience in upscale or fine dining, high volume kitchens
• 2+ years in a Sous Chef or senior culinary leadership role
• Strong command of scheduling, ordering, inventory, food cost, and labor management
• A track record of developing cooks and sous chefs into strong leaders
• Expertise in sauce work, grill/broiler, and classic steakhouse preparations
• Calm, decisive leadership during high pressure service
• Availability for evenings and holidays, plus occasional Sunday or Monday inventory and special events

Benefits

• Medical and dental insurance
• Voluntary vision coverage
• 401k with employer match after one year of service
• 10 days PTO in year one, subject to accrual
• In house dining account
• Family meals
• Ongoing professional education and development
• Employee Assistance Program
• Pet insurance

El Gaucho Boise (F&V Hospitality) is a celebratory fine dining steakhouse set in a beautifully restored downtown building. Our open exhibition kitchen centers on a custom charcoal grill, turning out 28-day dry aged Prime beef, fresh seafood, and signature tableside service across a dramatic main dining room and six private dining rooms.

Note: Background check required for top candidates