Chef

Morton's The Steakhouse; Sacramento (CA); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Dining discounts

Health benefits

Dental/Vision/Life/STD/401k

Paid sick leave

Paid time off

Bonus potential

Job summary

Morton’s The Steakhouse in Sacramento is seeking a Sous Chef to join the leadership team and drive exceptional guest experiences in a premier fine-dining setting.

As a culinary leader, you will support the Executive Chef, supervise back-of-house staff, manage costs, and uphold the highest standards of sanitation and quality in a busy downtown kitchen. Competitive pay and comprehensive benefits accompany this opportunity.

Qualifications

• At least 2 years of Culinary Management in upscale/fine dining.
• Strong staff supervision and cost control.
• Excellent communication and leadership skills.
• Stable work history; culinary program graduate a plus.

Responsibilities

• Lead by example in a hands-on management style to ensure guest satisfaction.
• Assist Executive Chef in managing back-of-house staff and training.
• Achieve or exceed labor and cost targets through planning and execution.
• Oversee inventories and ordering of food and supplies.
• Maintain sanitation and OSHA-compliant work area.

Skills

Culinary management

Leadership

Communication

Cost control

Staff supervision

Job description

Sous Chef

Join the leadership team at Morton's The Steakhouse in Sacramento as a Sous Chef. Known for exceptional hospitality, USDA Prime-aged steaks, fresh seafood, and an award-winning wine program, Morton's delivers a premier fine dining experience in the heart of downtown Sacramento. This is an exciting opportunity for a culinary leader who is passionate about quality, teamwork, and creating memorable guest experiences in one of the city's most iconic dining destinations.

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

• Ensures excellence 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 monthly inventories, 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 detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $75,000.00 - USD $85,000.00 /Yr.