Landry's
J. Gilbert’s Wood-fired Steaks & Seafoodhas an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality
Benefits
Extensive and well-rounded training program Continued career development and growth opportunities Generous monthly dining and beverage allowance 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 Salary Range: $65,000 - $80,000 Responsibilities
Essential Duties and Responsibilities: Assist Executive Chef with ensuringexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Qualifications
At least 2years of Culinary Management experiencein an upscale / fine dining establishment Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolutionskills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-AW1
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Extensive and well-rounded training program Continued career development and growth opportunities Generous monthly dining and beverage allowance 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 Salary Range: $65,000 - $80,000 Responsibilities
Essential Duties and Responsibilities: Assist Executive Chef with ensuringexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Qualifications
At least 2years of Culinary Management experiencein an upscale / fine dining establishment Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolutionskills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-AW1
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