Lead Sous Chef: Elevate Plates, Mentor Team, Grow

Landry's, LLC.; Pittsburgh (Allegheny County); On-site; USD 58,000 - 75,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental & Vision

Life & STD

401(k)

Paid time off

Discretionary bonus

Job summary

Mitchell's Fish Market in Pittsburgh is seeking a passionate Sous Chef to join our culinary leadership team. You will lead daily kitchen operations, uphold exceptional food quality, mentor the culinary staff, and support the restaurant's success in a fast-paced, guest-centric environment.

The ideal candidate has at least two years of culinary management in a high-volume setting, strong leadership and budgeting skills, and a formal culinary program is a plus.

Qualifications

• 2+ years of culinary management in a full-service, high-volume kitchen.
• Strong leadership and staff development skills.
• Excellent communication and conflict resolution abilities.
• Understanding of food cost and labor cost budgeting.
• Graduation from an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction with hands-on, lead-by-example management.
• Assist the Executive Chef in managing back-of-house staff, training, and follow-up.
• 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 area.

Skills

Culinary leadership

Staff development

Communication

Budgeting

Conflict resolution

Education

Accredited culinary program

Job description

Mitchell's Fish Market in Pittsburgh is seeking a passionate Sous Chef to join our culinary leadership team. You will lead daily kitchen operations, uphold exceptional food quality, mentor the culinary staff, and support the restaurant's success in a fast-paced, guest-centric environment.

The ideal candidate has at least two years of culinary management in a high-volume setting, strong leadership and budgeting skills, and a formal culinary program is a plus.