Sous Chef / Kitchen Manager

Jgilberts; Glastonbury (CT); On-site; USD 65,000 - 75,000; Full time

Job summary

An established industry player is seeking a dedicated Sous Chef/Kitchen Manager to lead their culinary team. This role offers a unique opportunity to ensure guest satisfaction through hands-on management while assisting in the development and training of back-of-house staff. The ideal candidate will bring a strong culinary background, leadership skills, and a commitment to excellence in an upscale dining environment. With extensive training programs and career development opportunities, this position is perfect for those looking to grow in the culinary field while enjoying competitive benefits and a supportive work culture.

Benefits

Extensive training program

Career development opportunities

Employee discounts on dining, retail, and hotels

Health plans, dental, vision, life insurance

Paid sick leave and vacation

Monthly discretionary bonus potential

Qualifications

• Minimum 2 years of culinary management in upscale/fine dining.
• Knowledge of back-of-house operations and cost controls.

Responsibilities

• Ensure guest satisfaction with a hands-on management style.
• Assist the Executive Chef in managing back-of-house staff.

Skills

Culinary Management

Leadership Skills

Communication Skills

Inventory Management

Cost Control

Education

Culinary Degree

Job description

Join to apply for the Sous Chef / Kitchen Manager role at J. Gilbert's Wood-Fired Steaks & Seafood.

Benefits include:

• Extensive training program
• Career development opportunities
• Employee discounts on dining, retail, amusements, and hotels
• Multiple health plans, dental, vision, life insurance, short-term disability, flexible spending accounts, and 401(k)
• Paid sick leave and vacation
• Monthly discretionary bonus potential

Overview

• Well-rounded training and growth opportunities
• Employee discounts
• Health benefits
• Paid leave and bonuses

Responsibilities

• Ensure guest satisfaction with a hands-on management style
• Assist the Executive Chef in managing back-of-house staff, training, and development
• Manage labor and costs through planning
• Oversee inventory, ordering, sanitation, and OSHA compliance

Qualifications

• Minimum 2 years of culinary management in upscale/fine dining
• Knowledge of back-of-house operations, inventory, and cost controls
• Strong leadership and communication skills
• Stable work history and strong work ethic
• Culinary degree is a plus

Pay range: USD $65,000 - $75,000 per year.