Executive Sous Chef

Landry's; New York (NY); On-site; USD 70,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining

Health benefit plans

Dental & visionInsurance

Life insurance & disability

401(k) & FSA

Paid sick leave

Paid time off

Bonus potential

Job summary

Landry's in New York seeks an experienced Culinary Manager to lead a premier back-of-house team in an upscale kitchen. You will drive training, oversee inventory, and optimize labor costs while maintaining the highest dining standards.

Applicants should have 2+ years in culinary management, strong supervision skills, and a track record of quality and efficiency in a luxury setting. The role offers growth, comprehensive benefits, and a competitive salary.

Qualifications

• At least 2 years of culinary management experience in upscale/fine dining.
• Strong knowledge of back-of-house operations, supervision, inventory, and cost controls.
• Excellent communication, leadership and conflict resolution skills.
• Stable work history with strong work ethic; diploma/certification a plus.

Responsibilities

• Ensures guest satisfaction with a hands-on, do-whatever-it-takes leadership style.
• Assist Executive Chef in managing back-of-house staff and ongoing training.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work areas.

Skills

Culinary management

Staff supervision

Inventory controls

Food/labor cost

Quality standards

Education

Accredited culinary program

Job description

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

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 leavePaid 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

Posted Salary Range

USD $70,000.00 - USD $85,000.00 /Yr.

Tipped Position

This position does not earn tips