Sous Chef

The Post Oak; San Jose (CA); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefit plans

Dental & vision

Short-term disability

Paid time off

Monthly bonus

Job summary

Morton’s The Steakhouse in San Jose, CA is seeking a Sous Chef to oversee kitchen operations and lead a talented culinary team in a renowned fine dining environment.

Ideal candidates have strong leadership, high-volume kitchen experience, and a commitment to quality, consistency, and teamwork, with growth opportunities in a brand known for excellence.

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment.
• Strong knowledge of back of house operations, including staff supervision, inventory controls and food/labor cost.
• Strong communication, leadership and conflict resolution skills.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction through a hands-on, lead-by-example management style.
• Assist the Executive Chef in managing back of house staff, including training and development.
• 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 procedures and OSHA compliant organization of work areas.

Skills

Leadership

Communication

Conflict resolution

Attention to detail

Staff supervision

Education

Accredited culinary program

Job description

Overview

Morton's the Steakhouse

San Jose, CA

Sous Chef

Join the team at Morton’s The Steakhouse in San Jose as a Sous Chef and bring your culinary leadership to one of the most recognized names in fine dining. This is an exciting opportunity for a passionate chef to oversee kitchen operations, lead and develop a talented culinary team, uphold Morton’s renowned standards of excellence, and deliver an exceptional guest experience. Ideal candidates have strong leadership skills, high-volume kitchen experience, and a commitment to quality, consistency, and teamwork. Take the next step in your culinary career with a brand known for excellence and growth opportunities.

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