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

Ensures excellence 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 monthly inventories, 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 detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
Strong communication, leadership, and conflict resolution skills
Stable and progressive work history; Strong work ethic
Graduate of an accredited culinary program is a plus

EOE

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Pay Range

USD $65,000.00 - USD $70,000.00 /Yr.

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