Lead Sous Chef — Fine Dining & Team Development

Landry's; Virginia; Hybrid; USD 65,000 - 82,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental/vision/life insurance

PTO and bonus potential

Job summary

The Palm Steakhouse is seeking a talented Sous Chef to join our culinary leadership team, driving daily kitchen operations, mentoring staff, and upholding exceptional standards in a high-volume, fine-dining environment.

You will partner with the Executive Chef to manage labor costs, inventory, and food quality, while fostering a hands-on, growth-focused culture for culinary professionals at The Palm Steakhouse.

Qualifications

• 2+ years of culinary management experience in upscale/fine dining.
• Strong communication, leadership and conflict resolution skills.
• Solid knowledge of back-of-house operations, inventory control, and food/labor cost management.
• Commitment to sanitation, safety and high food quality.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on leadership style.
• Assist the Executive Chef in managing back-of-house staff and ongoing training.
• Aim to meet or exceed budgeted labor and cost targets through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work area.

Skills

Leadership

Staff supervision

Cost control

Quality assurance

Education

Accredited culinary program

Job description

The Palm Steakhouse is seeking a talented Sous Chef to join our culinary leadership team, driving daily kitchen operations, mentoring staff, and upholding exceptional standards in a high-volume, fine-dining environment.

You will partner with the Executive Chef to manage labor costs, inventory, and food quality, while fostering a hands-on, growth-focused culture for culinary professionals at The Palm Steakhouse.