SOUS CHEF
Located in the heart of downtown Grand Rapids, Gimme's Par & Grill combines a lively restaurant and bar with premier indoor golf simulators, creating a one-of-a-kind environment for golfers, sports fans, and food lovers alike. We pride ourselves on elevated bar fare, craft cocktails, and an atmosphere built around energy, camaraderie, and fun.
Our team-first culture values collaboration, communication, and pride in our work - every shift, every plate, every guest.
POSITION SUMMARY : Sous Chef
We're looking for an experienced Sous Chef to join our culinary leadership team. This role works directly with the Chef and General Manager, supporting all aspects of kitchen operations - from execution and consistency to mentorship and morale.
The ideal candidate is hands-on, detail-oriented, and thrives in a team environment where collaboration and humility are key. This is an opportunity to help lead an ambitious, high-volume kitchen while contributing ideas that enhance quality, efficiency, and the guest experience.
Schedule : This is a full-time position working primarily 2nd-shift hours. Weekend availability required, including Sundays.
KEY RESPONSIBILITIES :
- Support the Chef in daily kitchen operations, prep, execution, and quality control
- Lead by example – foster a positive, team-oriented culture built on respect and accountability
- Ensure consistency and quality control across all menu items and service periods
- Assist with training, scheduling, and development of kitchen staff
- Help manage food costs, inventory and waste reduction
- Uphold all ServSafe, sanitation, and safety standards
- Contribute to menu development and seasonal features
- Communicate effectively with FOH management to ensure smooth service
- Step into leadership when the Chef is off-duty to maintain operations and morale
- Continuously look for ways to improve efficiency and elevate the guest experience
REQUIRES QUALIFICATIONS :
Culinary degree or equivalent professional kitchen experience is preferred but not required2-5+ years of culinary management experience, with a proven track record of kitchen leadership roles (Sous Chef, Kitchen Manager, Lead Line Cook, or higher).High volume restaurant / bar experience preferredStrong knowledge of cooking techniques, food preparation, and presentation.Experience in menu development and costing.Strong leadership ability and willingness to lead by example.Exemplary communication, time management and organization skills.Upbeat energy and enthusiasm and a positive attitude.Ability to think on your feet and manage patron expectations.Ability to work in a fast-paced environment.Availability to be present in the space on evenings, weekends, and holidays.Ability to stand, walk, and bend for long periods of time and maneuver up and down stairs.Ability to obtain proper licensing and certifications for the location (ServSafe Food Manager)BENEFITS :
Health InsuranceDental Insurance401K with company matchParking Pass / StipendMeals while working are included for freeBonus eligibleWeekly paySupportive team environment with growth opportunitiesJOB TYPE : Full-time, Exempt
HOURS : Varies week-to-week and will be focused on nights and weekend shifts
SALARY : Compensation package for this position is between $48,000 - $55,000 annually (based on experience)