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 and growth programs

Employee dining discounts

Multiple health benefit plans

Dental, vision, life & disability

401(k) and retirement plans

Paid time off

Monthly discretionary bonus potential

Job summary

Brenner’s Steakhouse in Houston, TX is seeking a driven Sous Chef ready to elevate their craft and lead a talented kitchen team. This role focuses on guest satisfaction, staff development, and cost-conscious kitchen management in an upscale setting.

Join Brenner’s Steakhouse to sharpen your culinary leadership, mentor talent, and grow within Landry’s family of restaurants, with extensive training and advancement opportunities and a comprehensive benefits program.

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.

Responsibilities

• Ensure excellence in guest satisfaction through a hands‑on, lead by example management style.
• Assist the Executive Chef in managing all back of house staff, including ongoing training and development.
• 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 OSHA regulations.

Skills

Culinary management

Leadership

Staff supervision

Inventory controls

Cost controls

Job description

Overview

READY TO TAKE YOUR CULINARY CAREER TO THE NEXT LEVEL?

At Brenner’s Steakhouse, culinary excellence is built on passion, precision, and exceptional leadership. We’re looking for a driven Sous Chef ready to elevate their craft, inspire a talented kitchen team, and help deliver the outstanding dining experiences that define our renowned steakhouse. This is more than your next kitchen leadership role — it’s an opportunity to sharpen your culinary expertise, strengthen your operational and leadership skills, mentor emerging talent, and prepare for the next step in your culinary career. Work alongside passionate professionals, contribute to a culture of excellence, and build the experience needed to pursue future leadership opportunities within Landry’s family of restaurants.

Your ambition deserves an opportunity to grow. If you’re ready to turn your culinary talent into lasting career advancement, Brenner’s Steakhouse is ready for you to bring the heat!

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

• 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 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