Fine-Dining Sous Chef — Lead Kitchen & Elevate Guest Experience

The Post Oak; San Jose (CA); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Dining discounts

Health plans

Dental/Vision/Insurance

Paid sick leave

Paid time off

Bonus potential

Job summary

Morton’s the Steakhouse in San Jose seeks a Sous Chef to oversee kitchen operations, lead a talented culinary team, and uphold the brand’s renowned standards of excellence. You will drive guest satisfaction with a hands-on leadership style and ensure quality, consistency, and teamwork in a fine dining setting.

The role requires 2+ years of culinary management in upscale dining, strong back-of-house skills, and a commitment to excellence.

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment.
• Strong knowledge of back-of-house operations, staff supervision, inventory controls, and food/labor cost.

Responsibilities

• Ensure excellence in guest satisfaction through a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff including training and development.
• Help achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work areas.

Skills

Culinary Management

Leadership

Staff Supervision

Inventory Controls

Cost Management

Communication

Education

Accredited culinary program

Job description

Morton’s the Steakhouse in San Jose seeks a Sous Chef to oversee kitchen operations, lead a talented culinary team, and uphold the brand’s renowned standards of excellence. You will drive guest satisfaction with a hands-on leadership style and ensure quality, consistency, and teamwork in a fine dining setting.

The role requires 2+ years of culinary management in upscale dining, strong back-of-house skills, and a commitment to excellence.