Sous Chef

Landry's; New York; Hybrid; USD 80,000 - 90,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining

Health benefit plans

Dental & Vision

Life insurance

Disability insurance

401(k)

Paid sick leave

Paid time off

Bonus potential

Job summary

Mastro’s Restaurants in New York is seeking a talented Sous Chef to support the Executive Chef in managing kitchen operations, supervising culinary staff, and upholding top-tier quality and food safety during daily service.

You will drive menu execution, training, and high culinary standards, ensuring exceptional guest experiences in a fine dining setting. The role emphasizes leadership, cost awareness, and hands-on excellence.

Qualifications

• Minimum 2 years of culinary management experience in upscale/fine dining.
• Strong knowledge of back-of-house operations, staff supervision, inventory, food and labor cost, and product quality.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable and progressive work history; strong work ethic.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Lead back-of-house staff under an upscale/fine dining kitchen, including ongoing training and development.
• Assist the Executive Chef in daily kitchen operations and staff management.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation and organization of work areas following OSHA regulations.

Skills

Culinary management

Staff supervision

Inventory controls

Food cost management

Labor cost management

Product quality

Leadership

Conflict resolution

Strong work ethic

Education

Accredited culinary program

Job description

Overview

Mastro’s Restaurants are renowned for delivering an upscale steakhouse experience defined by premium USDA Prime steaks, fresh seafood, and a sophisticated yet lively atmosphere. Known for exceptional service, elegant interiors, and live music in select locations, Mastro’s blends classic fine dining with a modern luxury feel.

As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.

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 $80,000.00 - USD $90,000.00 /Yr.