Sous Chef

Landry's Seafood; New Orleans (LA); On-site; USD 58,000 - 72,000; Full time

Job summary

Landry's Seafood in New Orleans seeks a Sous Chef to lead kitchen operations in a high-volume environment. The role involves managing staff, ensuring quality food production, and maintaining high standards of guest satisfaction. Ideal candidates will have significant culinary management experience and leadership skills. This position offers extensive training, competitive salary, and generous employee benefits.

Benefits

Extensive training program

Career development opportunities

Employee discounts

Health benefit plans

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• Minimum 2 years culinary management experience in full-service dining.
• Strong knowledge of back of house operations.
• Proven stable work history and strong work ethic.

Responsibilities

• Ensure guest satisfaction through a hands-on management style.
• Assist Executive Chef in managing kitchen staff and training.
• Oversee inventory and ordering of food and supplies.

Skills

Communication

Leadership

Conflict Resolution

Education

Graduate of an accredited culinary program

Job description

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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 vacation
• Monthly discretionary bonus potential
  
  

Benefits

Overview

• 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 vacation
• 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 $58,000.00 - USD $72,000.00 /Yr.

Seniority level

• Seniority level

  Not Applicable

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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