Sous Chef at Landry's, LLC.

Columbus, Ohio, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Aug, 26

Salary

0.0

Posted On

15 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, Sanitation Procedures, OSHA Regulations, Fine Dining Operations

Industry

Hospitality

Description

Overview J Gilbert's Worthington, OH (Columbus) Sous Chef Step into a leadership role at J. Gilbert’s Wood-Fired Steaks & Seafood in Worthington (Columbus)—a restaurant consistently recognized for excellence, earning “Best Entrée” at the prestigious Taste of Worthington Festival and celebrated as “Worthington’s Best Kept Secret.” As a Sous Chef, you’ll help deliver prime wood-fired steaks and fresh seafood inspired by Kansas City–style steakhouse traditions, all within a luxe yet welcoming atmosphere known for impeccable care and hospitality. This is a standout opportunity for a culinary professional ready to grow their career in a high-performing, guest-focused kitchen that prides itself on quality, teamwork, and elevated dining experiences. 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-AW1 Pay Range USD $88,000.00 - USD $100,000.00 /Yr.

Responsibilities

Assist the Executive Chef in managing back-of-house staff and ensuring excellence in guest satisfaction through a hands-on leadership style. Oversee kitchen operations including training, inventory management, food/labor costs, and adherence to OSHA sanitation regulations.