Lead Sous Chef – Upscale Fine Dining Leader

Landry's; New York (NY); On-site; USD 70,000 - 85,000; Full time

Benefits offered by this job

Extensive training program

Career development and growth

Employee discounts on dining, retail,

Amusements and hotels discounts

Multiple health benefit plans

Dental, vision, voluntary life, short/

401(k) matching

Paid sick leave

Paid time off

Monthly discretionary bonus potential

Job summary

The Post Oak in New York, NY, is seeking an experienced Culinary Manager to lead a high-end kitchen team and uphold exceptional guest satisfaction. You will collaborate with the Executive Chef on staffing, training, and cost controls, ensuring quality while meeting budget targets in a fine dining setting.

This on-site role requires strong leadership, a proven track record in upscale dining, and hands-on supervision of BOH operations. Competitive salary and comprehensive benefits are offered.

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, inventories, and food/labor cost.
• Excellent communication, leadership, and conflict resolution skills.
• Stable work history with a strong work ethic; graduate of an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing all back-of-house staff and ongoing training.
• 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

Culinary Management

Back of House Supervision

Inventory Controls

Food Cost Management

Leadership

Communication

Conflict Resolution

Education

Accredited Culinary Program

Job description

The Post Oak in New York, NY, is seeking an experienced Culinary Manager to lead a high-end kitchen team and uphold exceptional guest satisfaction. You will collaborate with the Executive Chef on staffing, training, and cost controls, ensuring quality while meeting budget targets in a fine dining setting.

This on-site role requires strong leadership, a proven track record in upscale dining, and hands-on supervision of BOH operations. Competitive salary and comprehensive benefits are offered.