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Sous Chef - Gordon Ramsay (Horseshoe Baltimore)

June 5, 2026

Job Summary

The Sous Chef is responsible for the direct supervision and management of all culinary employees in their outlets. They assist in ensuring adherence and integrity of SOP standards and operating within budgetary guidelines. They are to be organized, precise, and able to follow direction with flexibility based on production demands.

How You Will Create the Extraordinary

Ordering and Inventory, Expense Management
Servicing the guest
Must be able to train, supervise and work with all the kitchen staffs in order to prepare, cook and present food according to restaurant standard recipes.
Provide quality food products and meet budget requirements.
Must set an example of excellence to all employees in terms of attendance, morale, appearance and work ethic.
Supervises the assigning of specific duties to employees for efficient operation of the kitchen.
Supervise the culinary staff schedules so that proper coverage is maintained while keeping payroll costs in line.
Ensure proper receiving, storage (including temp.-settings) and rotation of food products so as to exceed Health Department regulations.
Verbally communicate, in a calm, positive demeanor, during the course of the function with the service staff.
Supervise cleanup of kitchen area and proper breakdown and storage of equipment

What You Will Need

3 Years Culinary Experience
1 Year managing 10 or more employees
Knowledge of Microsoft Word and Excel
Knowledge of Stratton Warren/AS400
Must be able to read and write English and Spanish.
Ability to lift 50 lbs.
Ability to push or pull 150 lbs.
Ability to stand for long periods, bend, lift, and reach through shift.
Ability to read and follow directions from set recipes.
Ability to mix formulas accurately to ensure consistency.
Possess a team player attitude and be flexible.
Understand and have thorough knowledge of sanitation procedures.
Ability to read and write English.
Assumes responsibility of room in Chef's absence.
Must have ability to establish relationship and work with front of house manager to ensure consistency and accuracy in service cycles.
Ensure quality food product and production through adherence to established SOP standards and guidelines.
Teach and develop staff in a professional and effective manner.
Assist in the maintenance of food costs, labor costs, and all other expenses within budgetary guidelines.
Enforce all company performance standards fairly and consistently with staff, including self-adherence for example and integrity purposes.
Assist in cooking, creating, and establishing new, innovative, and imaginative recipes.
Ability to react and think quickly under stressful circumstances.
Participates in ordering, labor control, and other administrative duties as assigned.
Ability to identify and administer disciplinary action as needed.
Ensures cleanliness and maintenance of kitchen, storage, and surrounding areas.
Ability to withstand high temperatures for a long duration of time.
Ability to interact with co-workers, subordinates, and guests effectively.
Must have comprehensive knowledge of food and products, standard recipes and preparations.
Ability to operate all food equipment.
Ability to set realistic goals and standards.
Must be comfortable working 10-hour shifts or longer
Must work within the sanitation guidelines
Must be comfortable producing multiple cuisines

Pay: From $60,000.00 per year

Benefits:

401(k)
Dental insurance
Health insurance
Paid time off
Vision insurance

Work Location: In person

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Common Interview Questions And Answers

1. HOW DO YOU PLAN YOUR DAY?

This is what this question poses: When do you focus and start working seriously? What are the hours you work optimally? Are you a night owl? A morning bird? Remote teams can be made up of people working on different shifts and around the world, so you won't necessarily be stuck in the 9-5 schedule if it's not for you...

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When you're working on a remote team, there's no way to chat in the hallway between meetings or catch up on the latest project during an office carpool. Therefore, virtual communication will be absolutely essential to get your work done...

3. WHAT IS "WORKING REMOTE" REALLY FOR YOU?

Many people want to work remotely because of the flexibility it allows. You can work anywhere and at any time of the day...

4. WHAT DO YOU NEED IN YOUR PHYSICAL WORKSPACE TO SUCCEED IN YOUR WORK?

With this question, companies are looking to see what equipment they may need to provide you with and to verify how aware you are of what remote working could mean for you physically and logistically...

5. HOW DO YOU PROCESS INFORMATION?

Several years ago, I was working in a team to plan a big event. My supervisor made us all work as a team before the big day. One of our activities has been to find out how each of us processes information...

6. HOW DO YOU MANAGE THE CALENDAR AND THE PROGRAM? WHICH APPLICATIONS / SYSTEM DO YOU USE?

Or you may receive even more specific questions, such as: What's on your calendar? Do you plan blocks of time to do certain types of work? Do you have an open calendar that everyone can see?...

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Just like your schedule, how you track files and other information is very important. After all, everything is digital!...

8. HOW TO PRIORITIZE WORK?

The day I watched Marie Forleo's film separating the important from the urgent, my life changed. Not all remote jobs start fast, but most of them are...

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Just as communication is essential when working remotely, so is organization. Because you won't have those opportunities in the elevator or a casual conversation in the lunchroom, you should take advantage of the little time you have in a video or phone conference...

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This is a great question because it shows your comfort level with technology, which is very important for a remote worker because you will be working with technology over time...