Lead Sous Chef – Develop Team, Elevate The Kitchen

The Post Oak; Branson (MO); On-site; USD 58,000 - 72,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental/Vision/Life/Disability

401(k)

Paid time off

Bonus potential

Job summary

Landry’s Seafood House in Branson, MO seeks a hands-on Sous Chef to lead daily kitchen operations and mentor culinary staff. You will model accountability, drive quality and consistency, and support the restaurant’s guest-focused service in a fast-paced setting.

The role emphasizes operational leadership, cost management, and ongoing development of team members within a dynamic hospitality group. Strong culinary leadership is key.

Qualifications

• At least 2 years of Culinary Management in a full-service, high-volume dining establishment.
• Strong knowledge of back-of-house operations, supervision, and cost controls.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable and progressive work history; strong work ethic.

Responsibilities

• Lead back-of-house operations and supervise kitchen staff in a high-volume environment.
• Coach and develop culinary team members and maintain quality standards.
• Help manage labor and food costs through planning and execution.
• Oversee inventories and ordering of food and supplies while maintaining sanitation.

Skills

Culinary management

Leadership

Inventory controls

Food cost

Labor cost

Staff supervision

Communication

Education

Accredited culinary program

Job description

Landry’s Seafood House in Branson, MO seeks a hands-on Sous Chef to lead daily kitchen operations and mentor culinary staff. You will model accountability, drive quality and consistency, and support the restaurant’s guest-focused service in a fast-paced setting.

The role emphasizes operational leadership, cost management, and ongoing development of team members within a dynamic hospitality group. Strong culinary leadership is key.