Sous Chef / Kitchen Manager

Landry's; Burlingame (CA); On-site; USD 75,000 - 80,000; Full time

Job summary

A prominent hospitality company seeks a Sous Chef / Kitchen Manager to oversee kitchen operations at one of its upscale dining facilities. This role requires strong leadership, culinary management experience, and a commitment to guest satisfaction. Successful candidates will benefit from extensive training, career development, and generous employee perks, including competitive pay and health benefits.

Benefits

Extensive and well-rounded training program

Career development opportunities

Employee discounts on dining and retail

Health benefit plans

Dental and vision benefits

401 (k) plans

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• At least 2 years of culinary management experience in upscale/fine dining.
• Strong knowledge of back of house operations.
• Stable and progressive work history.

Responsibilities

• Ensure excellence in guest satisfaction.
• Assist in managing back of house staff and training.
• Oversee weekly inventories and ordering of food supplies.

Skills

Leadership

Communication

Conflict Resolution

Education

Graduated from an accredited culinary program

Job description

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• 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 vacation
• Monthly discretionary bonus potential
  
  

Benefits

Overview

• 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 vacation
• Monthly discretionary bonus potential
  
  

Responsibilities

• Ensures excellence 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 monthly inventories, 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 detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus
  
  

EOE

Pay Range

USD $75,000.00 - USD $80,000.00 /Yr.

Seniority level

• Seniority level

  Not Applicable

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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