Sous Chef

Landry's; Anchorage (AK); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Extensive training program

Career development

Employee discounts on dining, retail,

Job summary

Simon & Seafort's in Anchorage, AK is seeking a Sous Chef to lead a high-volume kitchen and collaborate with the Executive Chef on daily operations. The role focuses on developing team members, maintaining quality, and upholding the restaurant's standards.

The ideal candidate has culinary management experience, strong staff leadership, and a proven record of achieving labor and cost targets while ensuring food quality and safety.

Qualifications

• At least 2 years of culinary management in a high-volume, full-service setting.
• Strong knowledge of back-of-house operations, inventory controls, and cost management.
• Stable work history with leadership and staff development experience.

Responsibilities

• Ensure guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff, training, and follow-up.
• Control labor and costs through planning and execution; oversee inventories and purchasing.
• Maintain sanitation and organize work areas per OSHA standards.

Skills

Leadership

Communication

Conflict resolution

Education

Culinary program

Job description

Sous Chef

For more than 46 years, Simon & Seafort's has been an Anchorage dining landmark, known for exceptional hospitality, quality steaks, and sustainable seafood. As part of our talented culinary leadership team, the Sous Chef will help drive daily operations, develop team members, and uphold the high standards that have made Simon's a favorite among locals and visitors alike. This is an outstanding opportunity to grow your career with an established and respected restaurant brand.

Simon & Seafort's

Anchorage, AK

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, 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

Qualifications

• At least 2 years of Culinary Management experience in a full-service, high-volume 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

EOE

Pay Range

USD $70,000.00 - USD $80,000.00 /Yr.