Senior Sous Chef — Fine Dining Leadership & Growth

Morton's The Steakhouse; Santa Ana (CA); On-site; USD 73,000 - 80,000; Full time

Benefits offered by this job

Training program

Career growth

Employee discounts

Health plans

Dental & Vision

401(k)

Paid time off

Bonus potential

Job summary

Morton’s The Steakhouse in Santa Ana seeks a Sous Chef to lead a talented culinary team in a premier fine-dining setting. You will uphold high standards, train staff, and help drive guest satisfaction with a Do Whatever It Takes attitude.

This role partners with the Executive Chef to manage back-of-house operations and maintain a strong cost-control focus. You will oversee inventories, ordering, and sanitation, while supporting budget objectives and continuous staff development in a renowned

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment.
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality.
• 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

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

Skills

Culinary management

Leadership

Cost control

Staff supervision

Education

Culinary degree

Job description

Morton’s The Steakhouse in Santa Ana seeks a Sous Chef to lead a talented culinary team in a premier fine-dining setting. You will uphold high standards, train staff, and help drive guest satisfaction with a Do Whatever It Takes attitude.

This role partners with the Executive Chef to manage back-of-house operations and maintain a strong cost-control focus. You will oversee inventories, ordering, and sanitation, while supporting budget objectives and continuous staff development in a renowned