Sous Chef

Urschel, a 100% employee-owned company, is seeking an experienced and passionate Sous Chef to join the culinary team at the Grand Gardner Hotel. The Grand Gardner Hotel is an Urschel Development property located in downtown Valparaiso, Indiana. Urschel Development is a wholly owned subsidiary of Urschel Laboratories in Chesterton, Indiana.

The Grand Gardner Hotel is an independent boutique hotel featuring 58 guest rooms and suites, a speakeasy, banquet space, and exceptional food and beverage experiences. As part of our employee-owned culture, every team member contributes to the success of the hotel. We believe outstanding guest experiences are driven by teams that take pride in their work, support one another, and consistently deliver excellence.

At Grand Gardner Hotel, we value teamwork, accountability, innovation, and hospitality. Whether preparing dishes for restaurant guests, banquet events, or special occasions, our culinary team plays a critical role in creating memorable experiences that keep guests coming back.

• Employee Stock Ownership Plan (ESOP), Stock Issued Annually
• Accrued Paid Time Off & Holiday Pay
• Health, Dental, & Vision Insurance
• Free Health Clinic (Available to Employees and Their Dependents)
• 401(k) with Employer Matching
• Free Life Insurance
• Hotel stay and on-property dining discounts
• Flexible scheduling whenever possible
• Free 24/7 Access to An Onsite Workout Center with Personal Trainers @ Urschel’s Chesterton Facility
• Support for Community Involvement/Philanthropy
• Opportunity to be part of a unique dining and entertainment experience in Downtown Valparaiso

The Sous Chef supports the Executive Chef in leading the daily operations of the kitchen, ensuring exceptional food quality, efficient production, and a safe, organized work environment. This position oversees food preparation, cooking, plating, and kitchen workflow while helping maintain consistency across restaurant service, banquets, catering events, and special functions. The Sous Chef plays a key leadership role by supervising kitchen staff, coordinating production schedules, monitoring inventory, and ensuring all food safety and sanitation standards are consistently met.

The ideal candidate is a hands-on culinary professional who leads by example and thrives in a fast-paced hospitality environment. Successful candidates possess strong leadership and communication skills, a passion for creating exceptional guest experiences, and the ability to motivate and develop team members. Candidates should demonstrate excellent organizational abilities, attention to detail, and a commitment to maintaining high culinary standards. Prior supervisory experience in hotels, restaurants, resorts, or banquet operations is preferred. Experience with inventory management, food cost controls, menu execution, and staff training will contribute to success in this role.

• →Assist the Executive Chef in overseeing daily kitchen operations and food production.
• →Supervise line cooks and kitchen staff during service to ensure quality, consistency, and efficiency.
• →Coordinate food preparation and execution for restaurant service, banquets, catering events, and special functions.
• →Ensure recipes, presentation standards, and portion controls are consistently followed.
• →Train, coach, and develop kitchen staff while reinforcing culinary techniques, food safety practices, and company standards.
• →Monitor inventory levels and assist with ordering, receiving, and storage of food and supplies.
• →Support food cost management efforts by minimizing waste and maximizing efficiency.
• →Ensure compliance with all sanitation, cleanliness, and health department standards.
• →Step into various kitchen roles as needed to support smooth operations and guest satisfaction.
• →Collaborate with the Executive Chef on menu execution, event preparation, and operational improvements.
• →Maintain a positive, professional work environment that promotes teamwork and accountability.
• →Work a flexible schedule, including early mornings, evenings, weekends, and holidays, as business needs require.

• Remain standing and walking for extended periods, up to 10 hours per shift.
• Frequently move, lift, carry, and transport items weighing up to 50 pounds.
• Lift and carry heavy pots, pans, food products, and kitchen supplies.
• Work safely and efficiently in hot kitchen environments for extended periods.
• Frequently bend, crouch, reach, and move quickly during food service operations.
• Safely operate commercial kitchen equipment, sharp knives, ovens, grills, fryers, and other culinary tools.
• Use repetitive hand and wrist motions for food preparation and cooking activities.
• Communicate effectively in a fast-paced and often noisy kitchen environment.
• Read, write, understand, and speak English. GGH Job Description - Sous Chef [GGH Job De...Sous Chef | Word]

If you are seeking an outstanding career opportunity, visit the Urschel careers link directly at http://www.urschel.com/careers or find us on Facebook or LinkedIn.

EEO/Veteran/Disability

Date Posted: 11/11/2026