Sous Chef — Lead High-Volume Kitchen & Growth

Landry's; Scottsdale (AZ); In loco; USD 59.000 - 72.000; Tempo pieno

Vantaggi offerti da questo lavoro

Training program

Career development

Employee discounts

Health benefits

Dental/ Vision / Life / STD / FSA / 41

Paid sick leave

Paid time off

Monthly discretionary bonus

Descrizione del lavoro

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

Competenze

• 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.

Mansioni

• 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.

Conoscenze

Culinary Management

Staff Supervision

Inventory Controls

Food/Labor Cost

Product Quality

Communication

Leadership

Conflict Resolution

Work Ethic

Formazione

Accredited culinary program

Descrizione del lavoro

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