Sous Chef

Landry's; Branson (MO); On-site; USD 58,000 - 72,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining, retail,,

Health benefit plans

Dental, vision, life, disability, 401k

Paid time off

Bonus potential

Job summary

Landry's Seafood House in Branson, Missouri is seeking a hands-on Sous Chef to lead daily kitchen operations, coach a culinary team, and maintain top quality and consistency. You’ll work closely with the Executive Chef to manage labor and costs, ensure compliance, and drive guest satisfaction in a high-volume setting.

The role offers opportunities for development within Landry's hospitality group and a path to future leadership roles within the company.

Qualifications

• At least 2 years of culinary management experience in a full-service, high-volume dining establishment.
• Knowledge of back-of-house operations, inventory controls, and food/labor cost.
• 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

• Ensure excellence in guest satisfaction through a hands-on, lead by example management style.
• Assist the Executive Chef in managing 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 OSHA regulations

Skills

Culinary management

Staff supervision

Leadership

Communication skills

Education

Accredited culinary program

Job description

Overview

Ready to Elevate Your Culinary Career? Lead the Kitchen. Develop Your Craft. Build Your Future.

Landry's Seafood House is looking for a passionate, driven Sous Chef to join our culinary leadership team and help deliver the exceptional food and hospitality our guests expect. If you're an experienced culinary professional who thrives in a fast-paced environment, enjoys developing people, and is ready to take the next step in your career, this could be the opportunity you've been looking for. As Sous Chef, you'll play a key role in leading daily kitchen operations, coaching and developing culinary team members, maintaining exceptional standards for quality and consistency, and supporting the overall success of the restaurant. We're looking for a hands-on leader who leads by example, embraces accountability, and understands that building great people is just as important as creating great food. This is more than your next culinary position it's an opportunity to strengthen your leadership skills, expand your experience, and position yourself for future growth within a dynamic hospitality organization.

Bring your passion. Lead with purpose. Develop great talent. Grow your culinary career with Landry's Seafood House.

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 time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence 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 monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2years of Culinary Management experiencein a full-service, high-volume dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $58,000.00 - USD $72,000.00 /Yr.