Chef

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

Benefits offered by this job

Training program

Career growth

Employee discounts

Health plans

Dental & Vision

Paid time off

Bonus potential

Job summary

Grotto is seeking a Sous Chef to lead daily kitchen operations in a fast‑paced, high‑volume environment. You will support the Executive Chef in managing back‑of‑house teams, training staff, and ensuring consistent, high‑quality Italian cuisine and flawless execution on every plate.

This on‑site role offers leadership growth, a comprehensive benefits program, and potential for discretionary bonuses. The ideal candidate brings at least 2 years of culinary management experience, strong cost

Qualifications

• Minimum 2 years of culinary management experience in a high‑volume dining establishment.
• Strong knowledge of back-of-house operations, staff supervision, inventory controls and cost management.
• Excellent communication, leadership and conflict resolution skills.
• Stable, progressive work history and strong work ethic.
• Graduation from an accredited culinary program is a plus.

Responsibilities

• Lead by example with a hands‑on management style to ensure guest satisfaction.
• Assist Executive Chef in managing back‑of‑house staff, training and development.
• Help manage labor and cost centers through planning and execution to meet budgets.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation standards and OSHA‑compliant work areas.

Skills

Culinary management

Back-of-house supervision

Inventory control

Food & labor cost

Leadership

Job description

Overview

Lead the line. Bring authentic flavors to life. Inspire culinary excellence.

At Grotto, handcrafted Italian cuisine, fresh ingredients, and warm hospitality come together to create an unforgettable dining experience. We’re seeking a Sous Chef who can support daily kitchen operations, maintain exceptional quality and consistency, and help develop a passionate culinary team. If you thrive in a fast‑paced environment, take pride in every plate, and are passionate about authentic Italian cuisine and outstanding execution, this is your opportunity to help lead the heart of the kitchen.

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 a high-volume 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 a full-service, high-volume 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.