Sous Chef

Overview Ready to Elevate Your Culinary Career? Lead the Kitchen. Develop Your Craft. Build Your Future. Landry’s Seafood House is looking for a passionate, driven Sous Chef to join our culinary leadership team and help deliver the exceptional food and hospitality our guests expect. If you’re an experienced culinary professional who thrives in a fast-paced environment, enjoys developing people, and is ready to take the next step in your career, this could be the opportunity you’ve been looking for. As Sous Chef, you’ll play a key role in leading daily kitchen operations, coaching and developing culinary team members, maintaining exceptional standards for quality and consistency, and supporting the overall success of the restaurant. We’re looking for a hands-on leader who leads by example, embraces accountability, and understands that building great people is just as important as creating great food. This is more than your next culinary position—it’s an opportunity to strengthen your leadership skills, expand your experience, and position yourself for future growth within a dynamic hospitality organization. Bring your passion. Lead with purpose. Develop great talent. Grow your culinary career with Landry’s Seafood House. Benefits Extensive and well-rounded training programContinued career development and growth opportunitiesGenerous employee discounts on dining, retail, amusements, and hotelsMultiple health benefit plans to suit your needsDental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)Paid time offMonthly 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 styleAssist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow upAchieve or exceed budgeted labor and other cost centers through proper planning and executionAssist in overseeing weekly and monthly inventories, and ordering of food and suppliesMaintain 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 qualityStrong communication, leadership, and conflict resolution skillsStable and progressive work history; Strong work ethicGraduate of an accredited culinary program is a plus EOE Pay Range USD $58,000.00 - USD $72,000.00 /Yr.