Sous Chef

Landry's, Inc.; New York (NY); On-site; USD 70,000 - 88,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining, retail,

Health benefit plans

Dental, vision, voluntary life, short‑

401(k)

Paid sick leave

Paid time off

Monthly bonus potential

Job summary

The Palm Steakhouse in New York is seeking a talented Sous Chef to lead daily kitchen operations in an upscale, high-volume setting. You will mentor culinary team members, ensure exceptional food quality and presentation, and contribute to sustaining The Palm’s renowned standards.

As a hands-on leader, you will manage food costs, inventory, and staffing while maintaining a safe, sanitary kitchen. This role offers professional growth within a legendary steakhouse brand and a strong focus on guest

Qualifications

• Minimum of 2 years of culinary management experience in an upscale/fine dining establishment.
• Strong understanding of back-of-house operations, including staff supervision, inventory management, and cost controls.
• Proven ability to lead, motivate, and develop teams with excellent communication and coaching skills.
• Excellent organizational and time management abilities with attention to detail.
• Experience managing food costs, labor, inventory, and other operational metrics.
• Knowledge of food safety, sanitation, and regulatory standards; commitment to a safe kitchen.
• Track record of professional growth and dedication to hospitality excellence.

Responsibilities

• Lead by example to deliver exceptional guest experiences with a culture of hospitality and accountability.
• Support labor and operating expense management to meet budgets and profitability goals.
• Assist with inventory management, purchasing, and regular inventories.
• Ensure consistent food quality, presentation, and adherence to recipes.
• Maintain compliance with food safety, sanitation, and OSHA requirements.
• Foster a positive, collaborative, high-performing work environment.
• Analyze performance metrics to identify improvements and drive business results.
• Maintain strong leadership presence and adapt to changing business needs.

Skills

Culinary leadership

Staff supervision

Cost control

Food safety

Organizational skills

Interpersonal Communication

Team development

Job description

Overview

Ready to Elevate Your Culinary Career? Lead with Passion. Grow with a Legacy.

The Palm Steakhouse is looking for a talented, driven Sous Chef to join our culinary leadership team and help uphold the exceptional standards of one of the most iconic names in fine dining. If you're an experienced culinary professional who thrives in an upscale, high-volume environment, enjoys developing people, and is ready to take the next step in your career, this could be the opportunity you've been looking for. As Sous Chef, you'll play a key role in leading daily kitchen operations, mentoring and developing culinary team members, maintaining exceptional food quality and consistency, and supporting the overall success of the restaurant. We're looking for a hands‑on leader who takes pride in precision, execution, and creating an environment where talented culinary professionals can grow. This is more than your next job—it's an opportunity to strengthen your leadership skills, expand your culinary experience, and build a rewarding career with a legendary steakhouse brand.

Bring your talent. Lead with purpose. Elevate every plate. Build your culinary future with The Palm.

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

• Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset
• Operational Excellence: Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution.
• Financial Management: Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels
• Quality Management: Ensure consistent execution of food quality, presentation, and recipe standards.
• Safety & Compliance: Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements.
• Culture & Engagement: Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement.
• Business Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results.
• Adaptability & Leadership Presence: Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation.

Qualifications

• Minimum of 2 years of culinary management experience in an upscale/fine dining establishment. Equivalent combinations of professional experience and relevant academic achievements may be considered.
• Strong understanding of back-of-house operations, including staff supervision, inventory management, food and labor cost controls, and maintaining product quality standards.
• Demonstrated ability to lead, motivate, and develop teams, with exceptional communication, coaching, and conflict-resolution skills.
• Excellent organizational and time management skills, with strong attention to detail and the ability to effectively manage multiple priorities.
• Proven success managing food costs, labor expenses, inventory controls and other key operational metrics.
• Current knowledge of food safety, sanitation, and regulatory compliance standards, with a commitment to maintaining a safe and sanitary kitchen environment.
• Ability to thrive in a dynamic environment and adapt to changing business needs and operational demands.
• Proven track record of professional growth, stability, and a strong commitment to excellence.
• Genuine enthusiasm for hospitality and creating memorable experiences for both guests and team members.

EOE

Pay Range

USD $70,000.00 - USD $88,000.00 /Yr.