Sous Chef in Training

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

Benefits offered by this job

Extensive training program

Career development opportunities

Monthly dining allowance

Health benefit plans

Paid sick leave

Paid vacation

Monthly discretionary bonus

Job summary

A fine dining restaurant in Columbus, Ohio, is seeking a Culinary Manager to assist the Executive Chef in managing kitchen operations and guest satisfaction. Responsibilities include staff training, budget management, and maintaining high standards in food quality and sanitation. Ideal candidates will have at least 2 years of experience in a culinary management role and possess strong leadership and communication skills. Competitive salary and generous benefits package offered.

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 product quality.
• Stable and progressive work history; strong work ethic.

Responsibilities

• Assist Executive Chef to ensure excellence in guest satisfaction.
• Manage back of house staff with ongoing training and development.
• Achieve budgeted costs through proper planning and execution.

Skills

Communication

Leadership

Conflict resolution

Attention to detail

Education

Graduate of an accredited culinary program

Job description

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

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

Responsibilities

• Essential Duties and Responsibilities: Assist Executive Chef with ensuringexcellence 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 monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.

Qualifications

• At least 2years of Culinary Management experiencein 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

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