Sous Chef

What You’ll Do:

• Culinary Excellence: Deliver high-quality, meticulously crafted plates that consistently elevate the member dining experience.
• Kitchen Leadership: Manage daily back-of-house shift operations to ensure the kitchen runs efficiently, maintains pristine cleanliness, and meets our premium quality standards.
• Team Development: Train, mentor, and lead line crew and prep cooks, cultivating a positive, professional, and highly collaborative kitchen environment.
• Operational Control: Monitor inventory, order kitchen supplies accurately to minimize waste, and enforce total compliance with sanitation regulations and safety standards.
• Executive Support: Collaborate closely with the Executive Chef, stepping in to direct menu execution, food preparation planning, and kitchen operations as needed.

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: Comprehensive understanding of diverse cooking methods, premium ingredients, kitchen equipment, and advanced culinary procedures.
• The Leadership Style: A proven track record of back-of-house staff management, resourceful problem-solving skills under pressure, and a professional, team-oriented attitude.
• 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.