Job Openings

General Job Requirements:

***Being a part of a "People First" company that sees each employee as a valuable key to our collective success. Learn more about our inclusive team atmosphere that we curate: The Sous Chef of Gracie's is a key position on the Gracie's Culinary Team. Working closely with the Executive Chef, the Sous Chef is responsible for the development and day to day production of Gracie's savory menu. The ideal candidate serves as a leader, coach, and educator of Gracie's culinary team. This person will aid in carrying out the creative vision of the Executive Chef and the Gracie's Mission Statement. Above all, the Sous Chef is expected to foster a positive working environment, create genuine guest experiences, and a memorable working and dining experience. Being a part and growing as a Team player.

Key Responsibilities include, but are not limited to:

  • Develop and test new menu concepts with Executive Chef for upcoming menus.
  • Receive and organize deliveries, checking invoices for inaccuracies, and documenting accurately.
  • Ensure all staff members adhere to culinary standards and regulations.
  • Train staff on new menu items and techniques.
  • Ensure that the kitchen operates in a timely way that meets Gracie's Ventures standards.
  • Comply with and enforce sanitation regulations and safety standards
  • Advise Gracie's Leadership of any employee issues/problems and discuss the proper course of action.
  • Resourcefully solve any issues that arise and seize control of any problematic situation.
  • Maintain kitchen inventory and order supplies.
  • Work with the Executive Chef to achieve food cost and labor goals.
  • Assist in expo role whenever needed.

Metrics for Success:

  • Positive and productive attitude and professional demeanor.
  • Positive and professional communication with teammates and guests alike.
  • Team growth through leadership

This is a salaried position, with expected hours between 45-55 a week. Salary is determined by experience and performance. *Additional compensatory packages are determined at the discretion of the Proprietor. This is a living document and additional responsibilities or modifications are subject to management discretion. Job Descriptions are reviewed annually.

Hiring Requirement:

  • Bachelor's degree from an accredited University in Culinary Arts, or similar field of study is highly encouraged.
  • Minimum of 3 years of culinary experience in Fine Dining, with 1 year in kitchen management.
  • Knowledge of food preparation and existing health and safety standards.
  • Collaborative attitude with an emphasis on excellent service and guest experience.

(after 90 days), wellness perks, 401K eligibility, paid sick time and continuous food and beverage education along with discounted dining

To Apply:
Email resume to:
Email resume to: