Sous Chef

Landry's; Scottsdale (AZ); On-site; USD 59,000 - 72,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefits

Dental/ Vision / Life / STD / FSA / 41

Paid sick leave

Paid time off

Monthly discretionary bonus

Job summary

Landry's in Scottsdale, AZ is seeking an experienced Culinary Manager to lead back-of-house operations in a high-volume restaurant environment. You will work closely with the Executive Chef to train staff, control costs, and maintain top-quality food and service.

The role requires at least 2 years of culinary management and strong leadership, communication, and cost-control skills. We offer extensive training, career development, generous employee discounts, health plans, and a discretionary

Qualifications

• At least 2 years of culinary management in a high-volume, full-service dining establishment.
• Strong knowledge of back-of-house operations including staff supervision and cost controls.
• Strong communication, leadership, and conflict-resolution skills.
• Stable and progressive work history with a strong work ethic.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction with a Do Whatever It Takes attitude and lead-by-example management.
• Assist the Executive Chef in managing back-of-house staff in a high-volume kitchen, including training and development.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Oversee weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work area.

Skills

Culinary Management

Staff Supervision

Inventory Controls

Food/Labor Cost

Product Quality

Communication

Leadership

Conflict Resolution

Work Ethic

Education

Accredited culinary program

Job description

Overview

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 a high-volume 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 2years of Culinary Management experiencein a full-service, high-volume 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 $65,000.00 /Yr.