Landry's
Overview 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 time off. Monthly discretionary bonus potential.
Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes" attitude and a hands‑on, lead‑by‑example management style. Assists the Executive Chef in managing all back‑of‑house staff in an upscale/fine‑dining kitchen, including ongoing training, development, and follow‑up. Achieves or exceeds budgeted labor and other cost centers through proper planning and execution. Assists in overseeing weekly and monthly inventories, and ordering of food and supplies. Maintains sanitation procedures and organization of the 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 in back‑of‑house operations, including staff supervision, inventory controls, food/labor cost, and product quality. Strong communication, leadership, and conflict resolution skills. Stable and progressive work history with a strong work ethic. Graduate of an accredited culinary program is a plus. EOE #LI-JK1.
Compensation Pay Range: USD $80,000.00 - USD $85,000.00 / Hr.
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Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes" attitude and a hands‑on, lead‑by‑example management style. Assists the Executive Chef in managing all back‑of‑house staff in an upscale/fine‑dining kitchen, including ongoing training, development, and follow‑up. Achieves or exceeds budgeted labor and other cost centers through proper planning and execution. Assists in overseeing weekly and monthly inventories, and ordering of food and supplies. Maintains sanitation procedures and organization of the 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 in back‑of‑house operations, including staff supervision, inventory controls, food/labor cost, and product quality. Strong communication, leadership, and conflict resolution skills. Stable and progressive work history with a strong work ethic. Graduate of an accredited culinary program is a plus. EOE #LI-JK1.
Compensation Pay Range: USD $80,000.00 - USD $85,000.00 / Hr.
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