Sous Chef

Landry's; New York (NY); Hybrid; USD 70,000 - 75,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining/retail

401(k)

Job summary

The Post Oak is seeking an experienced Culinary Manager to lead and mentor back-of-house operations in its upscale dining venue. You will train staff, monitor costs, and support inventory control while maintaining exceptional food quality and service standards.

You will collaborate with the Executive Chef to meet labor budgets, drive efficiency, and ensure strict sanitation and safety practices across the kitchen.

Qualifications

• Minimum 2 years of culinary management in upscale dining.
• Strong oversight of back-of-house operations, staffing, and budgets.
• Proven leadership, communication, and conflict-resolution skills.
• Stable, progressive work history with strong work ethic.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on, lead-by-example style.
• Assist Executive Chef in managing back-of-house staff, training, and development.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation and OSHA-compliant work areas.

Skills

Culinary management

Staff supervision

Inventory controls

Food cost management

Labor cost management

Leadership

Conflict resolution

Communication

Education

Accredited culinary program (graduate)

Job description

Overview

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 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 detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $70,000.00 - USD $75,000.00 /Yr.