Sous Chef

Benefits: 401(k) Dental insurance Employee discounts Health insurance Vision insurance Position Overview The Sous Chef is responsible for assisting with all culinary business operations and managing all back‑of‑house staff, including training and coaching, meeting financial goals, producing offerings, and upholding company culture. The Sous Chef also assists with back‑of‑house administrative processes. The role reports to Executive Chefs and General Managers daily and to the National Culinary Director as needed. Core Duties & Responsibilities Oversee culinary administration duties including invoicing, cost control, labor control, budgeting, menu development, and strategic planning of the department. Manage facility and equipment maintenance or improvement in coordination with the General Manager. Oversee kitchen staff programming; service and hospitality standards, scheduling, training, and onboarding/off‑boarding. Work proactively with Event Sales, Event Manager, and Culinary Director to oversee all event coordination. Teamwork & Communication All leadership positions are expected to adhere to our guiding principle of Leadership, Managing, and Accountability (LMA). Provide strong leadership, including both FOH and BOH hospitality and communication – lead by example. Maintain a strong sense of ownership of entire culinary offerings provided by Gin & Luck. Execute culinary offerings with a high level of precision and care. Maintain culinary management in all special projects, kitchen operations and menu development. Maintain sanitation standards and procedures that comply with health and legal regulations with the advice of the Company. Maintain effective communication with General Managers, Culinary Director and all staff. Maintain a reasonable schedule with flexible availability; on days or nights off, be on call and ready to manage and respond to emergency situations. Maintain a reasonable response time for all communication – minimal confirmation (by email, Slack, text or call) same day with a timeline in regard to a full response. Contribute to public relations and press inquiries in a professional manner as directed by Company. This may include verbal, written, radio, video or online interviews, and photos. All press inquiries made directly to you must be referred to Company. As a key ambassador for Gin & Luck, act in a professional manner and represent the bar graciously whether in house, traveling on behalf of the company, or at industry events. Service Standards Directly oversee culinary staff development (service and hospitality standards) to ensure all duties are met and exceeded; handle escalated staff issues. Provide creative and technical influence to Culinary Team in keeping with Gin & Luck Core Values. Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; build relationships with preferred patrons; maintain good community relations. Oversee training of all kitchen positions; train new hires by guiding them through training trails, answering their questions, providing workflow advice, and teaching them G&L's expectations, steps of service steps, and standard operating procedures. Be capable of covering any position in the kitchen at any time. Administrative Duties Meet with the admin and leadership team monthly to review monthly P&Ls with management team and ensure all targets are being hit, proactively planning improvements. Participate in marketing initiatives and activations as needed. Assist in hiring for all culinary positions with assistance from General Manager and Administrative Manager. Administer bi‑annual check‑ins and annual reviews. Write and manage execution of business policies, SOPs, kitchen related job descriptions, quizzes, and disciplinary initiatives. Manage and execute Culinary Administration duties including cost control, payroll/labor control, menu development, and scheduling with Culinary Director. Maximize Company profitability with a target margin of 20%; monitor financial controls established by Culinary Director. Assist design and implementation of Company policies and standard operating procedures (SOP); evaluate and improve such policies and SOP. Maintain sanitation standards and procedures that comply with health and legal regulations with the advice of the Company. Communicate all facility maintenance and improvements needs to the General Manager; Manager’s approval is needed for all initiatives over $250. Work proactively with Event Sales, Event Manager and Culinary Director to oversee all event coordination. Human Resources Communicates performance expectations in accordance with job descriptions for each position. Coaches and counsels employees regarding performance on an ongoing basis. Ensures employees are treated fairly and equitably. Strives to improve employee retention. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Ensures recognition is taking place across areas of responsibility. Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. Required Qualifications 3+ years of proven kitchen management experience in a reputable establishment. Highest levels of EQ and discretion. Ability to lead and develop teams. Skilled in managing BOH systems. Exceptional culinary skills and deep understanding of various food preparation techniques, flavor profiles, presentation styles, culinary trends, and food safety regulations. Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments. Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast‑paced environment. Outstanding communication skills with the ability to interact effectively with team members. Flexibility in working hours, including early mornings, evenings, weekends, and holidays; and time for all staff meetings and tastings. Patience and adaptability. Self‑motivated and a team player. High ethics, hard worker, and a great sense of humor. Desired Qualifications Culinary or Trade Certification. 4‑6 years of related experience in a high‑volume establishment. 3‑4 years of supervisory experience. Have sufficient skills, knowledge and personality to provide a memorable experience for our patrons. Demonstrate the Core Values of Gin & Luck Curiosity: We learn and improve through active observation and creative problem solving. A.B.K.: We anticipate, prepare and execute with intention. Pursuit of Excellence: We will forever be chasing excellence, even when we sometimes fail. It is a pursuit without end. Contagious Joy: When we're having fun, it emanates out and influences our work and the people around us. Connection: We build relationships through intuition, empathy, and transparency. What We Offer Gin & Luck strives to create a welcoming, nurturing, and understanding culture. We want all employees to feel valued through their work/life balance and compensation. Compensation range for this position is $65,000-7$0,000. Medical, dental, vision, 401k and life insurance are included in our benefits package for full‑time/part‑time employees. Equal Opportunity Employer We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, gender identity, sexual orientation, age, religion, disability status, protected veteran status, or any other characteristic protected by law. Note This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. The duties of this position may change from time to time. Gin & Luck reserves the right to add or delete duties and responsibilities at their discretion. #J-18808-Ljbffr Ginandluck