Sous Chef

Landry's Inc.; Santa Ana (CA); On-site; USD 73,000 - 80,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining

Health benefit plans

Dental insurance

Vision insurance

Life insurance

Short term disability

401(k)

Paid sick leave

Paid time off

Monthly discretionary bonus

Job summary

Morton’s The Steakhouse in Santa Ana is seeking a Sous Chef to lead the culinary team and uphold the brand’s standards of excellence. You will collaborate with the Executive Chef to manage back-of-house operations in a refined dining setting, focusing on training, cost control, and maintaining exceptional guest experiences.

The role emphasizes hands-on leadership, ongoing staff development, and achieving labor and food cost targets while ensuring top-quality service and sanitation compliance in

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.

Responsibilities

• Ensure excellence in guest satisfaction through a hands-on, lead-by-example management style.
• Assist the Executive Chef in managing all back-of-house staff, including ongoing training and development.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work areas.

Skills

Leadership

Staff supervision

Inventory controls

Food cost management

Cost control

Communication skills

Conflict resolution

Education

Accredited culinary program

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

• 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 $73,000.00 - USD $80,000.00 /Hr.