SOUS CHEF / KITCHEN MANAGER GABRIELLA'S MODERN ITALIAN

| Delray Beach, FL | Full-Time Gabriella's Modern Italian is looking for a talented, driven Sous Chef / Kitchen Manager to join our culinary leadership team in Delray Beach. This is more than a traditional Sous Chef position. We're looking for someone who can lead the line, maintain culinary standards, develop the kitchen team, and understand the operational side of running a successful restaurant kitchen. The right candidate should be just as comfortable managing a busy Saturday night service as they are reviewing food cost, building prep schedules, costing a new dish, or identifying opportunities to improve labor efficiency. Gabriella's is a high-volume modern Italian restaurant built around bold flavors, quality ingredients, house-made pasta, premium proteins, polished presentation, and an energetic dining experience.

THE ROLE

The Sous Chef / Kitchen Manager will work closely with our Head Chef and management team to oversee both the culinary execution and operational performance of the kitchen. This person will play a major role in maintaining consistency, controlling costs, developing the BOH team, and ensuring the kitchen is properly prepared and positioned for every service.

CULINARY & SERVICE LEADERSHIP

Responsibilities include: Leading and motivating the BOH team during prep and service Running the kitchen and controlling the line during high-volume services Maintaining consistency in food quality, presentation, portioning, and execution Ensuring every dish is prepared according to established recipes and specifications Maintaining and enforcing recipe standards across all cooks and stations Training, coaching, and developing line cooks and prep cooks Conducting station checks and ensuring proper mise en place before service Identifying execution issues and correcting them immediately Assisting with menu development, specials, and new dish implementation Helping develop recipes that are both operationally efficient and financially responsible Maintaining strong communication between the kitchen, FOH management, and ownership

KITCHEN MANAGEMENT & FINANCIAL RESPONSIBILITIES

This role will also be heavily involved in the business and operational side of the kitchen, including: Assisting in managing food COGS and overall kitchen profitability Monitoring food usage, waste, spoilage, portioning, and overproduction Reviewing product costs and identifying opportunities to improve purchasing and profitability Costing out new and existing dishes to ensure appropriate food-cost percentages Maintaining accurate recipes, yields, portion sizes, and ingredient costs Helping evaluate vendor pricing and product substitutions without sacrificing quality Participating in inventory counts and identifying unusual variances Assisting with ordering, receiving, storage, and product rotation Helping manage BOH labor costs based on sales volume and operational needs Building and adjusting kitchen schedules to maintain appropriate staffing levels Monitoring overtime and identifying unnecessary labor Creating efficient prep schedules and production pars based on projected business Ensuring prep levels are appropriate without unnecessary waste or overproduction Reviewing kitchen operations regularly to identify opportunities for greater efficiency

CONSISTENCY & SYSTEMS

One of the biggest priorities of this position is creating and maintaining consistency. The Sous Chef / Kitchen Manager will help ensure that: Recipes are documented, followed, and updated when necessary Every cook is trained to the same preparation and plating standards Portions remain consistent regardless of who is working the station Prep procedures are efficient and repeatable Station pars reflect actual restaurant volume Product is properly labeled, rotated, stored, and utilized Menu items maintain consistent quality while staying within targeted food-cost parameters Kitchen systems are followed every day, not only when senior leadership is present

WHO WE'RE LOOKING FOR

The ideal candidate is a chef first, but also understands that a great kitchen has to perform operationally and financially. You should be able to look at both the plate and the numbers. We're looking for someone who is: Experienced in a high-volume, full-service restaurant kitchen Experienced with Italian, upscale-casual, or contemporary cuisine Strong on the line and confident running service Comfortable managing both cooks and kitchen systems Knowledgeable in food cost, COGS, labor management, inventory, and waste control Experienced with recipe costing and portion control Able to build effective prep schedules and production pars Organized, disciplined, and highly detail-oriented Passionate about consistency and presentation Comfortable holding team members accountable Able to lead calmly and effectively in a fast-paced environment Proactive rather than reactive Interested in growing with a restaurant and hospitality group Previous Sous Chef, Kitchen Manager, Executive Sous Chef, or comparable culinary leadership experience strongly preferred.

WHAT SUCCESS LOOKS LIKE

Success in this role means more than getting through service. It means a kitchen that is organized, properly staffed, properly prepped, financially responsible, and consistently putting out great food. It means knowing why food cost moved. It means understanding whether labor is in line with sales. It means knowing how much a dish actually costs before it goes on the menu. It means ensuring a recipe tastes and looks the same whether it is made on Tuesday afternoon or Saturday night. And it means building a kitchen team that understands those standards and takes pride in maintaining them.

WHY GABRIELLA'S?

Gabriella's Modern Italian combines serious food with serious volume. This is an opportunity for the right culinary leader to take on meaningful responsibility within an established restaurant, work closely with senior leadership, influence kitchen systems and performance, and continue developing toward higher-level culinary and operational leadership. We value talent, accountability, consistency, urgency, financial awareness, and people who take ownership of their operation. If you're the type of chef who can walk into a kitchen, run a great service, look at the numbers, identify opportunities, and make the operation better, we want to meet you. Apply with your résumé and a brief introduction outlining your culinary leadership experience, including any experience managing food cost, labor, inventory, recipe costing, or kitchen operations.

Pay:

$60,000.00 - $70,000.00 per year

Benefits:

Paid time off

Work Location:

In person