Sous Chef

Landry's; New York (NY); On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

Monthly bonus potential

Paid vacation & sick leave

Health, dental, vision, and 401(k)

Employee discounts across dining, retail, hotels, and amusements

Job summary

A leading hospitality group in New York is seeking a Sous Chef to support kitchen operations and manage staff. This role requires at least 2 years of culinary management experience and strong leadership skills. The ideal candidate will oversee inventory, control costs, and ensure food safety standards. Competitive salary range of $75k–$90k with great benefits including paid vacation, health packages, and employee discounts.

Qualifications

• 2+ years in culinary management, preferably in fine dining or full-service.
• Strong leadership and communication skills required.
• Knowledge of kitchen operations and cost control is essential.

Responsibilities

• Support Executive Chef in leading kitchen operations.
• Manage and train back-of-house staff.
• Control labor and food costs.
• Oversee inventory and ordering.
• Ensure food safety and sanitation standards.

Skills

Culinary management

Leadership

Communication

Education

Culinary degree

Job description

Overview

Join our team today! Iconic restaurants - Dos Caminos, Del Frisco's Double Eagle Steakhouse, Mastro's Steakhouse, Strip House are hiring Sous Chefs and we'd like the chance to speak with you!

This range is provided by Landry's. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Salary

Base pay range: $75,000.00/yr - $90,000.00/yr

Benefits

• Monthly bonus potential
• Paid vacation & sick leave
• Health, dental, vision, 401(k), and more
• Employee discounts across dining, retail, hotels, and amusements

Key Responsibilities

• Support Executive Chef in leading kitchen operations
• Manage and train back-of-house staff
• Control labor and food costs
• Oversee inventory and ordering
• Ensure food safety and sanitation standards

Qualifications

• 2+ years in culinary management (fine dining and/or full-service preferred)
• Strong leadership and communication skills
• Knowledge of kitchen operations and cost control
• Culinary degree a plus

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management

Industries

• Hospitality

EOE