Sous Chef

Landry's Inc.; San Antonio (TX); Sur place; USD 70 000 - 90 000; Plein temps

Avantages offerts par ce poste

Training program

Career development

Employee discounts

Health plans

Dental and vision

401(k)

Paid time off

Bonus potential

Résumé du poste

Morton's The Steakhouse in San Antonio is seeking a Sous Chef to lead a premier kitchen in a fine dining setting on the River Walk. You will mentor staff, uphold elevated service standards, and partner with the Executive Chef to manage daily operations.

The ideal candidate has at least 2 years of culinary management in upscale dining, strong leadership and cost-control skills, and a proven record of team development and guest satisfaction.

Qualifications

• At least 2 years of culinary management in upscale dining.
• Strong leadership and guest satisfaction focus.
• Experience overseeing staff, costs, and quality control.
• Progressive work history with a strong work ethic.
• Graduate of an accredited culinary program is a plus.

Responsabilités

• Lead back-of-house operations in a fine dining setting.
• Mentor and train staff, ensuring high service standards.
• Manage labor and cost centers through planning and execution.
• Oversee inventories and ordering of food and supplies.
• Maintain sanitation and organization per regulations.

Connaissances

Leadership

Communication

Cost controls

Staff supervision

Inventory management

Formation

Accredited culinary program

Description du poste

Overview

Join the culinary team at Morton’s The Steakhouse in San Antonio as a Sous Chef and help deliver an exceptional fine dining experience in the heart of the River Walk district. Located in Rivercenter Mall, Morton’s is renowned for its prime-aged steaks, fresh seafood, and elevated service standards. This leadership role offers the opportunity to develop your culinary career with a prestigious brand while guiding kitchen operations, mentoring team members, and creating memorable dining experiences for guests from around the world.

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 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