Sous Chef

Landry's; Houston (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee dining discounts

Health benefit plans

401(k) and retirement plans

Job summary

Willie G’s Seafood & Steaks in Houston is seeking a passionate Sous Chef to advance their culinary career. You’ll work with the Executive Chef to lead daily kitchen operations, uphold high standards for food quality and consistency, and help develop a talented culinary team.

From coaching cooks to supporting food safety, cost control, and operational execution, you’ll play a key role in creating an exceptional dining experience for every guest and preparing for the next chapter of your

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment.
• Strong knowledge of back-of-house operations, inventory, and cost controls.
• Excellent leadership, communication and problem-solving abilities.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Lead daily kitchen operations with the Executive Chef and mentor staff.
• Ensure food safety, sanitation, and quality standards across all stations.
• Achieve or exceed labor and cost targets through planning and execution.
• Oversee inventories and ordering of food and supplies.
• Maintain organization and workflow, upholding OSHA regulations.

Skills

Culinary management

Leadership

Cost control

Staff supervision

Food safety

Communication

Conflict resolution

Education

Accredited culinary program

Job description

Overview

Lead the Kitchen. Elevate Your Craft. Grow Your Culinary Career.

Willie G’s Seafood & Steaks is looking for a passionate Sous Chef ready to take the next step in their culinary career. If you’re an experienced culinary professional who thrives in a fast-paced environment, takes pride in exceptional food, and is ready to grow as a leader, this is an opportunity to sharpen your skills and make an impact in a celebrated hospitality environment. As Sous Chef, you’ll work closely with the Executive Chef to lead daily kitchen operations, maintain high standards for food quality and consistency, and help develop a talented culinary team. From coaching and mentoring cooks to supporting food safety, cost control, and operational execution, you’ll play an important role in creating an exceptional dining experience for every guest. This is more than your next Sous Chef position—it’s an opportunity to expand your culinary expertise, strengthen your leadership skills, mentor future culinary talent, and prepare for the next chapter of your career.

Overview

Lead the Kitchen. Elevate Your Craft. Grow Your Culinary Career.

Willie G’s Seafood & Steaks is looking for a passionate Sous Chef ready to take the next step in their culinary career. If you’re an experienced culinary professional who thrives in a fast-paced environment, takes pride in exceptional food, and is ready to grow as a leader, this is an opportunity to sharpen your skills and make an impact in a celebrated hospitality environment. As Sous Chef, you’ll work closely with the Executive Chef to lead daily kitchen operations, maintain high standards for food quality and consistency, and help develop a talented culinary team. From coaching and mentoring cooks to supporting food safety, cost control, and operational execution, you’ll play an important role in creating an exceptional dining experience for every guest. This is more than your next Sous Chef position—it’s an opportunity to expand your culinary expertise, strengthen your leadership skills, mentor future culinary talent, and prepare for the next chapter of your career.

Bring your passion. Lead with purpose. Elevate every plate. Build your culinary future with Willie G’s Seafood & Steaks.

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