Fine Dining Sous Chef: Lead Kitchen & Training

Landry's; New York; Híbrido; USD 80.000 - 90.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Training program

Career development

Employee discounts on dining

Health benefit plans

Dental & Vision

Life insurance

Disability insurance

401(k)

Paid sick leave

Paid time off

Bonus potential

Descripción de la vacante

Mastro’s Restaurants in New York is seeking a talented Sous Chef to support the Executive Chef in managing kitchen operations, supervising culinary staff, and upholding top-tier quality and food safety during daily service.

You will drive menu execution, training, and high culinary standards, ensuring exceptional guest experiences in a fine dining setting. The role emphasizes leadership, cost awareness, and hands-on excellence.

Formación

• Minimum 2 years of culinary management experience in upscale/fine dining.
• Strong knowledge of back-of-house operations, staff supervision, inventory, food and labor cost, and product quality.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable and progressive work history; strong work ethic.
• Graduate of an accredited culinary program is a plus.

Responsabilidades

• Lead back-of-house staff under an upscale/fine dining kitchen, including ongoing training and development.
• Assist the Executive Chef in daily kitchen operations and staff management.
• 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 and organization of work areas following OSHA regulations.

Conocimientos

Culinary management

Staff supervision

Inventory controls

Food cost management

Labor cost management

Product quality

Leadership

Conflict resolution

Strong work ethic

Educación

Accredited culinary program

Descripción del empleo

Mastro’s Restaurants in New York is seeking a talented Sous Chef to support the Executive Chef in managing kitchen operations, supervising culinary staff, and upholding top-tier quality and food safety during daily service.

You will drive menu execution, training, and high culinary standards, ensuring exceptional guest experiences in a fine dining setting. The role emphasizes leadership, cost awareness, and hands-on excellence.