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 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
Assist the Executive Chef in the management of all back‑of‑house staff in a high‑volume 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 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 a full‑service, high‑volume 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
Stable and progressive work history; strong work ethic
Graduate of an accredited culinary program is a plus
EOE
Pay Range USD $60,000.00 - USD $80,000.00 / Yr.
Seniority level Not Applicable
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
#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 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
Assist the Executive Chef in the management of all back‑of‑house staff in a high‑volume 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 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 a full‑service, high‑volume 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
Stable and progressive work history; strong work ethic
Graduate of an accredited culinary program is a plus
EOE
Pay Range USD $60,000.00 - USD $80,000.00 / Yr.
Seniority level Not Applicable
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr