Sous Chef

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

Benefits offered by this job

Extensive training program

Career development opportunities

Employee discounts on dining, retail,趣

Health benefit plans

Dental & Vision

Paid time off

Discretionary bonus potential

Job summary

Landry's Seafood in Branson, MO is seeking a driven Sous Chef to support a fast-paced, high-volume kitchen and uphold Gulf Coast cooking standards. You will lead and mentor back-of-house teams to ensure consistency and guest satisfaction.

In this role you will assist the Executive Chef with training, scheduling, and cost control while maintaining rigorous sanitation. The position offers opportunity for growth and a path to leadership within Landry's family.

Qualifications

• 2+ years in culinary management in a high-volume, full-service restaurant.
• Experience with staff supervision, inventory controls, and food/labor cost.
• Strong communication, leadership, and conflict resolution skills.
• Progressive work history and strong work ethic.
• Graduation from an accredited culinary program is a plus.

Responsibilities

• Lead by example and ensure guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff, training, development, and follow-up.
• Help meet budgeted labor and other cost centers through planning and execution.
• Oversee weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work area.

Skills

Culinary management

Staff supervision

Inventory controls

Food cost management

Leadership

Communication skills

Education

Culinary program degree

Job description

Overview

Lead the line. Bring the flavor. Elevate every plate. At Landry's Seafood, we’re known for delivering fresh Gulf Coast flavors with consistency and excellence. We’re seeking a Sous Chef who can support kitchen operations, uphold high culinary standards, and help develop a strong, motivated team. If you thrive in a fast‑paced environment, take pride in execution, and are passionate about creating memorable dining experiences, this is your chance to play a key role in the heart of the kitchen.

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

• 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 the 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‑house operations including staff supervision, inventory controls, 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 $58,000.00 - USD $72,000.00 /Yr.