Sous-Chef

About us:

Galilee Culinary Institute by the Jewish National Fund is a one-of-a-kind culinary institution that combines culinary education, tourism, marketing, public relations, business and operations management, partnership and fundraising as well as restaurant operations expertise, and entrepreneurship. Based in the heart of Israel's Galilee, in Kibbutz Gonen a mountainous region and micro-climate where fertile lands, mountains, and rivers create an unparalleled location for a thriving agricultural region, GCI is a total-immersion culinary institution with a goal of population growth and narrative change for the area.

Position Summary:

The Sous‑Chef serves as the second‑in‑command in the kitchen and is responsible for overseeing daily food production, ensuring consistent culinary quality, and managing the kitchen team during service. Acting as the primary support to the Chef de Cuisine, the Sous‑Chef assumes leadership of the kitchen in their absence and ensures smooth, efficient, and professional operations at all times.

This position reports to the Chef de Cuisine.

Key Responsibilities

Culinary Operations

Lead daily kitchen operations during service and prep times.
Ensure consistent food quality, presentation, and adherence to safety and hygiene standards.
Supervise and train kitchen and dishwashing staff.
Work a minimum of 5 service shifts per week, with flexibility as required.

Team Leadership & Supervision

Act as the acting head chef when the Executive Chef is unavailable.
Take ownership of one or more operational domains, such as:
Staff scheduling and shift planning
Team discipline and professional conduct
Kitchen cleanliness and dishwashing station standards
Ordering supplies and inventory management
Coordination of kitchen-related aspects for special events
Equipment maintenance and kitchen logistics
Training and onboarding new team members

Educational Contribution

Serve as a role model and mentor within the educational environment of the institute.
Support student learning by modelling kitchen professionalism, discipline, and creativity.

Qualifications

Proven experience of a minimum 2 years in a professional kitchen
Formal culinary training or equivalent experience.
Strong organizational and communication skills.
Ability to work under pressure and manage multiple priorities.
Passion for food, teamwork, and culinary education.

Location: Galilee Culinary Institute, Kibbutz Gonen, Israel