Sous Chef

The Post Oak; Sugar Land (TX); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental/Vision

Life insurance

Disability

FSA

401(k)

Paid time off

Bonus potential

Job summary

Landry's Seafood House in Sugar Land, Texas, is seeking a hands-on Sous Chef to join our culinary leadership team at our newly opened restaurant. In this role, you will lead a high-volume kitchen, drive daily operations, and ensure exceptional food quality and consistency while building a cohesive team.

You should have at least 2 years in culinary management, strong FOH/BOH leadership, and excellent communication.

Qualifications

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

Responsibilities

• Lead by example in a fast-paced kitchen to ensure guest satisfaction.
• Assist the Executive Chef in managing back-of-house staff, training, and follow-up.
• Help achieve or exceed labor and cost targets through planning and execution.
• Oversee weekly and monthly inventories, and ordering of food and supplies.
• Maintain sanitation and organization in compliance with OSHA standards.

Skills

Culinary management

Leadership

Communication skills

Training and development

Cost control

Education

Culinary program graduate

Job description

Overview

Ready to Make Your Mark? Lead the Kitchen. Grow Your Career. Be Part of Something New.

Landry's Seafood House in Sugar Land is looking for a passionate, driven Sous Chef to join our culinary leadership team at our newly opened restaurant! This is an exciting opportunity for an experienced culinary professional who thrives in a fast-paced environment, enjoys developing people, and is ready to take the next step in their career. As Sous Chef, you'll play a key role in building and leading a high-performing kitchen team, driving daily culinary operations, maintaining exceptional food quality and consistency, and helping shape the culture and success of this exciting new location. We're looking for a hands-on leader who leads by example, embraces accountability, and takes pride in developing talented culinary professionals. This is more than just your next job—it's an opportunity to help build something from the ground up, strengthen your leadership skills, and grow your culinary career with an established hospitality organization.

Bring your passion. Build your team. Make your mark. Grow your culinary career with Landry's Seafood House.

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 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

#LI-KJ1

Pay Range

USD $60,000.00 - USD $75,000.00 /Yr.