Landry's
Join to apply for the
Sous Chef
role at
Landry's
Benefits
Extensive and well-rounded training program
Continued career development and growth opportunities
Generous employee discounts on dining, retail, amusements, and hotels
Multiple health benefit plans to suit your needs
Dental, vision, voluntary life, short term disability, flexible spending accounts and 401(k)
Paid sick leave
Paid vacation
Monthly discretionary bonus potential
Responsibilities
Foster outstanding guest satisfaction through a "Whatever It Takes" commitment and an engaging, lead‑by‑example management style
Collaborate with the Executive Chef to manage a talented back‑of‑house team in a premier fine dining kitchen, focusing on continual training and development
Achieve or exceed budgeted labor and other cost centers through proper planning and execution
Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
Qualifications
At least 2 years of Culinary Management experience in an upscale / fine dining establishment
Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
Strong communication, leadership, and conflict resolution skills
A consistent and progressive work history; a strong commitment to quality and teamwork
Certification or degree from an accredited culinary program is a valuable asset
Pay Range USD $55,000.00 - USD $75,000.00 /Yr.
Seniority level
Not Applicable
Employment type
Full-time
Job function
Management and Manufacturing
Hospitality
EOE #J-18808-Ljbffr
Sous Chef
role at
Landry's
Benefits
Extensive and well-rounded training program
Continued career development and growth opportunities
Generous employee discounts on dining, retail, amusements, and hotels
Multiple health benefit plans to suit your needs
Dental, vision, voluntary life, short term disability, flexible spending accounts and 401(k)
Paid sick leave
Paid vacation
Monthly discretionary bonus potential
Responsibilities
Foster outstanding guest satisfaction through a "Whatever It Takes" commitment and an engaging, lead‑by‑example management style
Collaborate with the Executive Chef to manage a talented back‑of‑house team in a premier fine dining kitchen, focusing on continual training and development
Achieve or exceed budgeted labor and other cost centers through proper planning and execution
Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
Qualifications
At least 2 years of Culinary Management experience in an upscale / fine dining establishment
Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
Strong communication, leadership, and conflict resolution skills
A consistent and progressive work history; a strong commitment to quality and teamwork
Certification or degree from an accredited culinary program is a valuable asset
Pay Range USD $55,000.00 - USD $75,000.00 /Yr.
Seniority level
Not Applicable
Employment type
Full-time
Job function
Management and Manufacturing
Hospitality
EOE #J-18808-Ljbffr