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Sous Chef at Landry's, LLC.
New York, New York, United States -
Full Time

Start Date

Immediate

Expiry Date

08 May, 26

Salary

80000.0

Posted On

07 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Management, Staff Supervision, Inventory Controls, Food Cost, Labor Cost, Product Quality, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Organization, Planning, Execution

Industry

Hospitality

Description
Overview 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 #LI-JK1 Posted Salary Range USD $75,000.00 - USD $80,000.00 /Hr. Tipped Position This position does not earn tips
Responsibilities
The Sous Chef ensures excellence in guest satisfaction and assists the Executive Chef in managing back of house staff. Responsibilities include training, inventory oversight, and maintaining sanitation procedures.