Sous Chef

Landry's; Schaumburg (IL); Hybrid; USD 65,000 - 70,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefits

Dental, vision, life insurance

401(k)

Job summary

Morton's The Steakhouse in Schaumburg, IL is seeking a Sous Chef to lead an exceptional team in an upscale dining setting. You will assist the Executive Chef in managing back-of-house operations, ensuring exceptional guest experiences and adherence to high standards.

The role requires culinary management experience, strong leadership, and a focus on cost control, teamwork, and guest satisfaction in a premier steakhouse environment.

Qualifications

• 2+ years of culinary management in upscale or fine dining
• Strong knowledge of back-of-house operations including staff supervision, inventory, food and labor cost
• Excellent communication, leadership and conflict-resolution skills

Responsibilities

• Lead back-of-house operations and ensure excellence in guest satisfaction
• Assist Executive Chef in managing kitchen staff and training
• Maintain sanitation per OSHA and oversee inventories and ordering

Skills

Culinary management

Team leadership

Budgeting & cost control

Education

Accredited culinary program

Job description

Overview

Morton's The Steakhouse

Schaumburg, IL

Sous Chef

Lead an exceptional team at a premier dining destination in the heart of Chicago's northwest suburbs. Conveniently located near Woodfield Mall, upscale shopping, entertainment, and major business centers, our restaurant is known for delivering the legendary Morton's dining experience with exceptional service, USDA Prime steaks, fresh seafood, and an award-winning wine selection. If you're a passionate leader who thrives in an upscale restaurant setting and is committed to creating memorable guest experiences, come enjoy the \"Good Life\" with Morton's The Steakhouse in Schaumburg.

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)


• 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 $65,000.00 - USD $70,000.00 /Yr.