Executive Sous Chef

Landry's; Annapolis (MD); On-site; USD 78,000 - 88,000; Full time

Benefits offered by this job

Extensive training program

Career development and growth

Employee discounts on dining, retail,

Health benefit plans

Dental, vision, voluntary life, STD, F

401(k)

Paid sick leave

Paid time off

Monthly discretionary bonus potential

Job summary

Chart House Prime in Annapolis, part of Landry's, is seeking an experienced Executive Sous Chef to join our culinary leadership team. Lead a talented kitchen, mentor staff, and deliver exceptional fine-dining experiences featuring premium steaks, seafood, and handcrafted sushi.

You will partner with the Executive Chef to manage back-of-house operations, control labor costs, supervise inventories, and maintain strict sanitation standards.

Qualifications

• At least 2 years of culinary management experience in an upscale / fine dining establishment.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Ensureexcellence in guest satisfaction through 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.

Job description

Overview

Original Hospitality. Creative Culinary. Modern Energy. Chart House Prime in Annapolis is seeking an experienced Executive Sous Chef to join our culinary leadership team. Bring your passion for exceptional food, team development, and operational excellence to a sophisticated, high-energy fine-dining concept featuring premium steaks, fresh seafood, handcrafted sushi, and modern culinary creativity. This is an exciting opportunity to lead a talented team, showcase your culinary expertise, and continue growing your career with an established hospitality organization.

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

• Ensuresexcellence 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 monthlyinventories, 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 detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $78,000.00 - USD $88,000.00 /Yr.