Sous Chef

Landry's; Columbus (OH); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Training program

Career growth

Employee discounts

Health plans

Dental/Vision

401(k)

Paid time off

Bonus potential

Job summary

Mitchell's Steakhouse is seeking a Sous Chef to support daily kitchen operations in a fast-paced, upscale environment. You will uphold culinary standards, mentor back‑of‑house staff, and lead by example to ensure exceptional plate presentation and guest satisfaction.

Responsibilities include assisting the Executive Chef, controlling food and labor costs, and maintaining sanitation and inventory accuracy while developing great people.

Qualifications

• At least 2 years of culinary management experience in upscale dining.
• Strong knowledge of back-of-house operations, staff supervision, inventory controls, and food/labor cost.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable work history with a solid work ethic.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Ensure guest satisfaction through hands-on, leading by example management.
• Assist Executive Chef in managing all back-of-house staff in an upscale kitchen.
• Achieve or exceed budgeted labor and cost targets through planning.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures in line with OSHA regulations.

Skills

Culinary management

Staff supervision

Inventory controls

Food/labor cost

Leadership

Communication

Education

Accredited culinary program

Job description

Overview

At Mitchell's Steakhouse, premium steaks, exceptional ingredients, and impeccable execution come together to create an elevated dining experience. We’re seeking a Sous Chef who can support daily kitchen operations, uphold the highest culinary standards, and mentor a talented back‑of‑house team. If you thrive in a fast‑paced, upscale environment and are passionate about precision, consistency, and developing great people, this is your opportunity to play a key role in delivering an unforgettable dining experience every service.

Lead the line. Perfect every plate. Help define culinary excellence.

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 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 $60,000.00 - USD $75,000.00 /Yr.