Sous Chef in Training

Landry's; Columbus (OH); On-site; USD 65,000 - 80,000; Full time

Job summary

An established industry player in the culinary world is seeking a passionate Sous Chef to join their team. This role offers an exciting opportunity to lead a talented back of house staff in an upscale dining environment, ensuring exceptional guest experiences through quality food and service. With a commitment to training and development, you'll be integral in managing kitchen operations, overseeing inventory, and maintaining high standards of cleanliness and organization. If you're ready to elevate your culinary career and make a significant impact in a thriving restaurant, this position is perfect for you.

Benefits

Extensive training program

Career development opportunities

Generous dining and beverage allowance

Multiple health benefit plans

Dental and vision insurance

401(k) plan

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• 2+ years of experience in culinary management in fine dining.
• Strong knowledge of back of house operations and cost management.

Responsibilities

• Assist Executive Chef in ensuring guest satisfaction and staff management.
• Oversee inventory, ordering, and maintain sanitation procedures.

Skills

Culinary Management

Staff Supervision

Inventory Control

Food Cost Management

Attention to Detail

Education

Culinary Degree

Job description

J. Gilbert’s Wood-fired Steaks & Seafood has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality.

Sous Chef – Worthington, Ohio
Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous monthly dining and beverage allowance
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid vacation
• Monthly discretionary bonus potential
• Salary Range: $65,000 - $80,000

Essential Duties and Responsibilities:

• Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a 'Do Whatever It Takes' attitude and a hands-on, lead by example management style
• 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

Requirements:

• 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