Sous Chef

Landry's; Beverly Hills (CA); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee discounts on dining and retail

Health benefit plans

Dental and vision insurance

401(k) plan

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Paid sick leave

Paid vacation

Monthly bonus

Job summary

An established industry player is seeking a dedicated individual to ensure exceptional guest satisfaction in a fine dining environment. This role involves assisting the Executive Chef in managing kitchen staff and maintaining high standards of service. With a strong emphasis on training and development, you'll play a key role in achieving operational excellence and meeting budgetary goals. If you are passionate about the culinary arts and committed to leading by example, this opportunity offers a rewarding career path in a dynamic and supportive environment.

Qualifications

• Customer-facing leadership and hands-on management in a fine dining setting.
• Ability to train and develop back-of-house staff.
• Focus on cost control and achieving budgeted labor targets.

Responsibilities

• Ensures excellence in guest satisfaction with a hands-on management style.
• Assist the Executive Chef in managing back of house staff and training.
• Achieve budgeted labor and cost centers through proper planning.

Job description

Overview

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 vacation
• 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 an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning