Sous Chef

What You’ll Do:

• Culinary Excellence: Produce high-quality, meticulously designed plates that consistently elevate the member dining experience.
• Kitchen Leadership: Direct daily back-of-house operations to ensure the kitchen runs efficiently, cleanly, and strictly adheres to our premium quality standards.
• Team Development: Manage, mentor, and train line crew and prep cooks, fostering a positive, professional, and collaborative kitchen environment.
• Operational Control: Oversee inventory, order kitchen supplies appropriately to manage waste, and maintain total compliance with all sanitation regulations and safety standards.
• Executive Support: Partner closely with the Executive Chef, stepping in to lead menu execution, food preparation planning, and kitchen management as required.

What You Bring:

• The Background: Minimum of 2+ years of dedicated experience as a Sous Chef within an upscale casual, fine dining, or luxury hotel environment.
• The Expertise: A deep understanding of diverse cooking methods, premium ingredients, kitchen equipment, and advanced culinary procedures.
• The Leadership Style: A proven track record of kitchen and staff management, excellent problem-solving skills under pressure, and a consistently professional approach to teamwork.
• Technical Aptitude: Familiarity with modern restaurant management software, inventory tracking systems, and POS platforms.

The IGC Leadership Perks:

• Financial Growth: Competitive base salary accompanied by an attainable, structured culinary bonus program.
• Subsidized Care: Comprehensive Medical, Dental, and Vision insurance plans.
• Modern Wellness: 24/7, no-cost Teladoc services covering Mental Health Counseling, Physical Therapy, and Dermatology.
• True Balance: Generous Paid Time Off (PTO) and an operational culture designed around real work-life balance.