Sous Chef

Landry's, Inc.; Pittsburgh (Allegheny County); On-site; USD 58,000 - 75,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefits

Dental/Vision

401(k)

Sick leave

Paid time off

Bonus potential

Job summary

Grand Concourse, part of Landry’s, Inc., in Pittsburgh, seeks an ambitious Sous Chef to lead a high-end kitchen. You’ll inspire a talented team, elevate guest experiences, and contribute to doorway excellence in a fine dining setting.

Work closely with the Executive Chef to manage back-of-house operations, control labor and food costs, and uphold sanitation standards with OSHA guidelines. A 2+ year track record in culinary management in upscale dining is required.

Qualifications

• At least 2 years of culinary management in upscale/fine dining.
• Strong knowledge of BOH operations, inventory control, labor and food costs.
• Excellent communication, leadership, and conflict resolution skills.
• Stable, progressive work history and strong work ethic.
• Graduation from an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff, training, and follow-up.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Oversee weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and organization of work area per OSHA regulations.

Skills

Culinary management

Education

Culinary degree (preferred)

Job description

Overview

YOUR NEXT CHAPTER IN CULINARY LEADERSHIP STARTS AT GRAND CONCOURSE!

At Grand Concourse, exceptional dining is rooted in culinary passion, creativity, and a commitment to excellence. We’re looking for an ambitious Sous Chef ready to bring their talents to the table, inspire a high-performing kitchen team, and help create memorable dining experiences for every guest. This is more than an opportunity to lead a kitchen — it’s a chance to invest in your future. Expand your culinary expertise, strengthen your operational and financial management skills, develop emerging culinary talent, and gain the leadership experience to advance your career. As part of Landry’s family of restaurants, you’ll have the opportunity to grow your professional network, broaden your experience, and pursue future culinary leadership opportunities. If you’re ready to move beyond your current role, take on greater responsibility, and build a career with a company that offers opportunities to grow, Grand Concourse is ready for your leadership!

DON’T WAIT FOR YOUR NEXT OPPORTUNITY TO FIND YOU — TAKE THE FIRST STEP TODAY!

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 $58,000.00 - USD $75,000.00 /Yr.