Sous Chef

About The Sous Chef Role at The Capital Grille

The Sous Chef plays a crucial role in supporting the Executive Chef, leading a team of culinary professionals to consistently deliver high-quality, great-tasting food. This position is also responsible for ensuring proper food safety and sanitation procedures are followed, contributing significantly to the restaurant's profitability.

A core aspect of the Sous Chef's contribution is to help build top-line sales and increase guest count by ensuring a competitively superior team member and guest experience. The Sous Chef collaborates closely with the Executive Chef to guarantee that all menu items are executed with excellence throughout the restaurant. Additionally, the Sous Chef is vital in managing quality across all aspects of their daily responsibilities.

Job Requirements

• Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale restaurant or high-end resort restaurant.
• Strong passion for culinary excellence, coupled with solid wine knowledge and exceptional service standards.
• Demonstrated ability to develop and mentor a culinary team.
• In-depth knowledge of systems, methods, and processes that contribute to outstanding operational execution.
• A stable job history showcasing upward career progression within the culinary field.

Benefits and Compensation

• Restaurant Managers, including Sous Chefs, receive a competitive salary and are eligible for quarterly bonuses.
• Eligibility for comprehensive medical, dental, and vision benefits.
• Company-paid Short-Term Disability and Life Insurance.
• 2 weeks of paid vacation and up to 5 flex days in your first year.
• Paid Family and Medical Leave (up to 2 weeks after 1 year of service).
• After one year of service, employees are eligible for:
  • Company 401(k) with a match up to 120% on the first 6% of salary.
  • Company paid Retirement Plus Benefits.
  • Darden Employee Stock Purchase program.
  • Discount program for thousands of merchants.

Key Skills/Competency

• Culinary Leadership
• Food Safety
• Menu Execution
• Kitchen Management
• Team Development
• Upscale Dining
• Quality Control
• Wine Knowledge
• Operational Efficiency
• Inventory Management