Lead Sous Chef – Elevate Kitchen Leadership & Talent

Landry's; Branson (MO); On-site; USD 58,000 - 72,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining, retail,,

Health benefit plans

Dental, vision, life, disability, 401k

Paid time off

Bonus potential

Job summary

Landry's Seafood House in Branson, Missouri is seeking a hands-on Sous Chef to lead daily kitchen operations, coach a culinary team, and maintain top quality and consistency. You’ll work closely with the Executive Chef to manage labor and costs, ensure compliance, and drive guest satisfaction in a high-volume setting.

The role offers opportunities for development within Landry's hospitality group and a path to future leadership roles within the company.

Qualifications

• At least 2 years of culinary management experience in a full-service, high-volume dining establishment.
• Knowledge of back-of-house operations, inventory controls, and food/labor cost.
• Strong communication, leadership, and conflict resolution skills.
• Stable and progressive work history; strong work ethic.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction through a hands-on, lead by example management style.
• Assist the Executive Chef in managing all back-of-house staff in a high-volume 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 OSHA regulations

Skills

Culinary management

Staff supervision

Leadership

Communication skills

Education

Accredited culinary program

Job description

Landry's Seafood House in Branson, Missouri is seeking a hands-on Sous Chef to lead daily kitchen operations, coach a culinary team, and maintain top quality and consistency. You’ll work closely with the Executive Chef to manage labor and costs, ensure compliance, and drive guest satisfaction in a high-volume setting.

The role offers opportunities for development within Landry's hospitality group and a path to future leadership roles within the company.