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Landry's
Sous Chef
San Jose, California, United States · On-site
Mid level
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Full-time
professional certificate
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, Dental insurance, Vision insurance
Posted 3d ago
Apply by Sep 9
~40 hrs/week
Responsibilities
The Sous Chef oversees daily kitchen operations and leads the culinary team to ensure high standards of excellence and guest satisfaction. They are responsible for managing back-of-house staff, controlling labor and food costs, and maintaining strict sanitation and safety protocols.
Requirements
Candidates must have at least 2 years of culinary management experience in an upscale or fine dining environment. Strong leadership, communication, and organizational skills are required, along with a stable work history.
Full job description
Overview
Morton's the Steakhouse
San Jose, CA
Sous Chef
Join the team at Morton’s The Steakhouse in San Jose as a Sous Chef and bring your culinary leadership to one of the most recognized names in fine dining. This is an exciting opportunity for a passionate chef to oversee kitchen operations, lead and develop a talented culinary team, uphold Morton’s renowned standards of excellence, and deliver an exceptional guest experience. Ideal candidates have strong leadership skills, high-volume kitchen experience, and a commitment to quality, consistency, and teamwork. Take the next step in your culinary career with a brand known for excellence and growth opportunities.
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
Assist the Executive Chef in the 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 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
Stable and progressive work history; Strong work ethic
Graduate of an accredited culinary program is a plus
EOE
Pay Range
USD $75,000.00 - USD $85,000.00 /Yr.
Related keywords
Sous ChefCulinary ManagementFine DiningKitchen OperationsBack of HouseInventory ManagementFood CostLabor CostOSHASanitationStaff SupervisionLeadershipRestaurant ManagementHospitalityCulinary Arts
The Leader in Dining, Hospitality and Entertainment.
Industry
Hospitality
Company size
10,001+ employees
Founded
1980
Headquarters
Houston, TX
LinkedIn followers
51,965
Landry's is a multinational, diversified restaurant, hospitality, gaming, and entertainment leader based in Houston, Texas.
The company operates more than 600 establishments around the world, including well-known concepts, such as Landry’s Seafood House, Bubba Gump Shrimp Co., Rainforest Cafe, Morton’s The Steakhouse, The Oceanaire Seafood Room, McCormick & Schmick’s, Chart House, Saltgrass Steak House, Del Frisco’s Double Eagle Steakhouse, Palm Restaurants, and Mastro’s Restaurants. The company also operates a group of signature restaurants, including Vic & Anthony’s Steakhouse, Grotto, Willie G’s, and others.
The gaming division includes the renowned Golden Nugget Hotel and Casino concept, with locations in Las Vegas and Laughlin, NV, Atlantic City, NJ, Biloxi, MS, and Lake Charles, LA.
The entertainment and hospitality divisions encompass popular destinations, including the Galveston Island Historic Pleasure Pier, Kemah Boardwalk, Aquarium Restaurants, and other exciting attractions, coupled with deluxe accommodations throughout the Houston and Galveston area, including The Post Oak Hotel at Uptown Houston, Westin Houston Downtown, Kemah Boardwalk Inn and The San Luis Resort, including the Hilton Galveston Island Resort and Holiday Inn Galveston on the Beach located on Galveston Island.
Offices: 1510 West Loop South, Houston, TX 77027, US
RestaurantsHospitalityEntertainmentGamingand RetailRestaurantsRestaurants & CafesRestaurants and food service