Sous Chef

Morton's The Steakhouse; Burbank (CA); On-site; USD 73,000 - 77,000; Full time

Benefits offered by this job

Training program

Career development

Dining discounts

Health benefit plans

Dental, vision, life, disability

401(k)

Paid sick leave

Paid time off

Discretionary bonus

Job summary

Morton’s The Steakhouse in Burbank, CA is seeking a results-driven Sous Chef to support kitchen operations, lead the team, and uphold the brand’s fine dining standards.

You will work closely with the Executive Chef to develop talent, manage back-of-house workflows, and drive performance while ensuring guest satisfaction and consistency across service periods.

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment.
• Experience in back-of-house operations, inventory controls and labor cost management.
• Strong leadership and communication skills; stable work history.

Responsibilities

• Ensures excellence in guest satisfaction through a hands-on leadership style.
• Assist the Executive Chef in managing all back of house staff, including training and follow-up.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Oversee weekly and monthly inventories, and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work area.

Skills

Leadership

Communication

Conflict resolution

Staff supervision

Inventory controls

Food cost management

Product quality

Education

Accredited culinary program

Job description

Sous Chef

Take your culinary career to the next level with Morton’s The Steakhouse Burbank. Located minutes from Universal Studios and Media City Center, this iconic steakhouse is looking for a motivated Sous Chef to support kitchen operations, develop talent, and uphold the high standards that have made Morton’s a leader in fine dining. Join a team committed to excellence, growth, and unforgettable guest experiences.

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 an upscale / fine dining 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 an upscale / fine 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 $73,000.00 - USD $77,000.00 /Yr.