What are the responsibilities and job description for the Sous Chef position at Landry's?
Overview
Bristol Seafood Restaurants offers a refined approach to upscale seafood dining, featuring fresh, high-quality catches, thoughtfully prepared dishes, and a polished yet welcoming atmosphere. With a focus on exceptional service, coastal-inspired flavors, and attention to detail, the concept delivers a consistently elevated guest experience. It’s a destination known for quality, teamwork, and creating memorable moments for every guest.
As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.
Benefits
Bristol Seafood Restaurants offers a refined approach to upscale seafood dining, featuring fresh, high-quality catches, thoughtfully prepared dishes, and a polished yet welcoming atmosphere. With a focus on exceptional service, coastal-inspired flavors, and attention to detail, the concept delivers a consistently elevated guest experience. It’s a destination known for quality, teamwork, and creating memorable moments for every guest.
As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.
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 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
- 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