Sous Chef

Morton's The Steakhouse; Santa Ana (CA); On-site; USD 73,000 - 80,000; Full time

Benefits offered by this job

Training program

Career growth

Employee discounts

Health plans

Dental & Vision

401(k)

Paid time off

Bonus potential

Job summary

Morton’s The Steakhouse in Santa Ana seeks a Sous Chef to lead a talented culinary team in a premier fine-dining setting. You will uphold high standards, train staff, and help drive guest satisfaction with a Do Whatever It Takes attitude.

This role partners with the Executive Chef to manage back-of-house operations and maintain a strong cost-control focus. You will oversee inventories, ordering, and sanitation, while supporting budget objectives and continuous staff development in a renowned

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.

Responsibilities

• Ensures excellence in guest satisfaction through a hands-on, lead by example management style.
• Assist the Executive Chef in the management of all back of house staff, 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.

Skills

Culinary management

Leadership

Cost control

Staff supervision

Education

Culinary degree

Job description

Overview

Take the next step in your culinary leadership career with Morton’s The Steakhouse in Santa Ana. Located in the heart of South Coast Plaza Village, this premier fine dining destination is known for its USDA Prime-aged steaks, exceptional seafood, award-winning wine program, and elevated guest experiences. As a Sous Chef, you'll play a key role in leading a talented culinary team, upholding Morton’s high standards of excellence, and developing your career with a renowned hospitality brand committed to growth, quality, and teamwork.

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 $73,000.00 - USD $80,000.00 /Hr.