Sous Chef

Landrys Seafood Restaurants; Branson (MO); On-site; USD 58,000 - 72,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefits

Dental & vision

Paid time off

Bonus potential

Job summary

Landry’s Seafood House in Branson, MO is seeking a hands-on Sous Chef to lead daily kitchen operations, coach the culinary team, and uphold quality and consistency in a fast-paced setting.

You will partner with the Executive Chef, manage labor costs, inventories, and training programs, and drive guest satisfaction through a Do Whatever It Takes attitude.

EOE. Eligible for generous benefits and a discretionary bonus potential.

Qualifications

• At least 2 years of culinary management in a high-volume, full-service restaurant.
• Strong leadership with staff supervision, inventory controls, and cost awareness.
• Excellent communication and conflict resolution skills.

Responsibilities

• Lead back-of-house staff and assist Executive Chef in daily operations.
• Meet budgeted labor and cost targets through planning.
• Oversee inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA adherence.

Skills

Leadership

Communication

Conflict resolution

Staff supervision

Inventory management

Cost control

Education

Accredited culinary program (plus)

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.

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