Executive Sous Chef at Landry's, LLC.

Kansas City, Missouri, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Aug, 26

Salary

0.0

Posted On

19 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Kitchen Operations, Food Safety, Menu Execution, OSHA Regulations, Fine Dining, Training and Development, Guest Satisfaction

Industry

Hospitality

Description

Overview McCormick & Schmick’s is known for its timeless approach to American seafood dining, featuring impeccably fresh fish, premium steaks, and seasonally inspired dishes. With a polished yet approachable atmosphere, classic interiors, and attentive service, the restaurant delivers a refined experience rooted in quality and consistency. It’s a trusted destination for business dining, celebrations, and guests seeking expertly prepared steaks, seafood and oysters in an elegant setting. As an Executive Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service. 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 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 #LI-CM1 Pay Range USD $70,000.00 - USD $75,000.00 /Yr.

Responsibilities

Support the Executive Chef in managing back-of-house operations, supervising culinary staff, and ensuring high standards of food quality and safety. Oversee inventory, ordering, and labor costs while maintaining strict adherence to sanitation and OSHA regulations.