Lead Sous Chef - Fine Dining, Growth & Perks

Landry's, Inc.; Santa Ana (CA); On-site; USD 73,000 - 80,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining

Health benefit plans

Dental insurance

Vision insurance

Life insurance

Short term disability

401(k)

Paid sick leave

Paid time off

Monthly discretionary bonus

Job summary

Morton’s The Steakhouse in Santa Ana is seeking a Sous Chef to lead the culinary team and uphold the brand’s standards of excellence. You will collaborate with the Executive Chef to manage back-of-house operations in a refined dining setting, focusing on training, cost control, and maintaining exceptional guest experiences.

The role emphasizes hands-on leadership, ongoing staff development, and achieving labor and food cost targets while ensuring top-quality service and sanitation compliance in

Qualifications

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

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, including ongoing training and development.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work areas.

Skills

Leadership

Staff supervision

Inventory controls

Food cost management

Cost control

Communication skills

Conflict resolution

Education

Accredited culinary program

Job description

Morton’s The Steakhouse in Santa Ana is seeking a Sous Chef to lead the culinary team and uphold the brand’s standards of excellence. You will collaborate with the Executive Chef to manage back-of-house operations in a refined dining setting, focusing on training, cost control, and maintaining exceptional guest experiences.

The role emphasizes hands-on leadership, ongoing staff development, and achieving labor and food cost targets while ensuring top-quality service and sanitation compliance in