Sous Chef

Landry's, Inc.; Village of East Hampton (NY); On-site; USD 70,000 - 88,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefit plans

Dental & Vision

Life insurance

Short-term disability

Flexible spending accounts

401(k)

Paid sick leave

Paid time off

Monthly discretionary bonus

Job summary

The Palm Steakhouse in East Hampton, NY is seeking a talented Sous Chef to join our culinary leadership team and uphold the iconic standards of a fine-dining, high-volume kitchen. You will lead daily operations, mentor the team, and ensure exceptional food quality and service.

This hands-on leadership role requires strong people management, cost awareness, and a commitment to food safety and sanitation. You will collaborate across departments to deliver outstanding guest experiences and drive

Qualifications

• Minimum of 2 years of culinary management experience in fine dining / upscale, full-service restaurant.
• Strong understanding of back-of-house operations, including staff supervision, inventory management, cost controls, and maintaining product quality.
• Proven ability to lead, motivate, and develop teams with strong communication and conflict-resolution skills.
• Excellent organizational and time management skills with attention to detail and prioritization.
• Proven track record with food cost and labor expense control and inventory management.
• Knowledge of food safety, sanitation, and regulatory compliance standards.
• Ability to adapt to a dynamic environment and demonstrate leadership presence.

Responsibilities

• Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering hospitality and accountability.
• Operational Excellence: Support labor and operating expense management to meet budget and profitability goals.
• Financial Management: Assist with purchasing, ordering, biweekly and monthly inventories, and maintaining product levels.
• Quality Management: Ensure consistent execution of food quality, presentation, and recipe standards.
• Safety & Compliance: Maintain compliance with food safety, sanitation, and OSHA requirements.
• Culture & Engagement: Foster a positive, collaborative, high-performing work environment.
• Business Results: Drive operational success by analyzing performance metrics and implementing improvement plans.
• Adaptability & Leadership Presence: Respond to changing needs with visible leadership throughout the operation.

Skills

People leadership

Team development

Communication

Coaching

Conflict resolution

Time management

Job description

Overview

Ready to Elevate Your Culinary Career? Lead with Passion. Grow with a Legacy.

The Palm Steakhouse is looking for a talented, driven Sous Chef to join our culinary leadership team and help uphold the exceptional standards of one of the most iconic names in fine dining. If you're an experienced culinary professional who thrives in an upscale, high-volume environment, enjoys developing people, and is ready to take the next step in your career, this could be the opportunity you've been looking for. As Sous Chef, you'll play a key role in leading daily kitchen operations, mentoring and developing culinary team members, maintaining exceptional food quality and consistency, and supporting the overall success of the restaurant. We're looking for a hands-on leader who takes pride in precision, execution, and creating an environment where talented culinary professionals can grow. This is more than your next job- it's an opportunity to strengthen your leadership skills, expand your culinary experience, and build a rewarding career with a legendary steakhouse brand.

Bring your talent. Lead with purpose. Elevate every plate. Build your culinary future with The Palm.

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

• Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a "Do Whatever It Takes" mindset
• Operational Excellence: Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution.
• Financial Management: Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels
• Quality Management: Ensure consistent execution of food quality, presentation, and recipe standards.
• Safety & Compliance: Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements.
• Culture & Engagement: Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement.
• Business Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results.
• Adaptability & Leadership Presence: Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation.

Qualifications

• Minimum of 2 years of culinary management experience in a fine dining / upscale, full-service restaurant. Equivalent combinations of professional experience and relevant academic achievements may be considered.
• Strong understanding of back-of-house operations, including staff supervision, inventory management, food and labor cost controls, and maintaining product quality standards.
• Demonstrated ability to lead, motivate, and develop teams, with exceptional communication, coaching, and conflict-resolution skills.
• Excellent organizational and time management skills, with strong attention to detail and the ability to effectively manage multiple priorities.
• Proven success managing food costs, labor expenses, inventory controls and other key operational metrics.
• Current knowledge of food safety, sanitation, and regulatory compliance standards, with a commitment to maintaining a safe and sanitary kitchen environment.
• Ability to thrive in a dynamic environment and adapt to changing business needs and operational demands.
• Proven track record of professional growth, stability, and a strong commitment to excellence.Genuine enthusiasm for hospitality and creating memorable experiences for both guests and team members.

EOE

Pay Range

USD $70,000.00 - USD $88,000.00 /Yr.