Sous Chef

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

• 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 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 monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

• At least 2 years of Culinary Management experience in a full-service, high-volume 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

#LI-KJ1