Sous Chef

The Post Oak; Burbank (CA); On-site; USD 71,000 - 76,000; Full time

Benefits offered by this job

Training program

Career development

Dining, retail, amusements, and hotels

Health benefit plans

Dental, vision, voluntary life, short‑

401(k) and other saving plans

Paid sick leave

Paid time off

Monthly discretionary bonus potential

Job summary

Morton’s The Steakhouse in Burbank, CA is seeking a Sous Chef to support kitchen operations, develop talent, and uphold high standards in a fine-dining environment. Join a team committed to guest experiences and growth.

The role offers extensive training, career development, health benefits, and a discretionary monthly bonus potential. Competitive pay ranges align with industry standards for a Sous Chef in a premium steakhouse setting.

Qualifications

• Minimum 2 years as culinary manager in upscale dining.
• Proven leadership, communication and cost control skills.
• Experience with inventory, food/labor cost, and quality control.
• Graduate of accredited culinary program preferred.

Responsibilities

• Ensure excellence in guest satisfaction through a hands-on management style.
• Assist Exec Chef in managing back-of-house staff including training and development.
• Achieve or exceed budgeted labor and other cost centers.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation and OSHA compliance.

Skills

Culinary management experience

Leadership

Communication

Conflict resolution

Inventory controls

Food/labor cost management

Work ethic

Education

Accredited culinary program

Job description

Overview

Morton's the Steakhouse

Burbank, CA

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

• 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 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 monthlyinventories, 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 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 $71,000.00 - USD $76,000.00 /Yr.