Executive Sous Chef

Landry's, LLC.

$75K — $88K *
Hospitality & Recreation
Less than 5 years of experience
Job Overview by Ladders

Qualifications

  • At least 2 years of culinary management experience in an upscale or fine dining environment
  • Strong knowledge of back of house operations including staff supervision and inventory control
  • Proficient in managing food and labor costs with a keen attention to quality
  • Excellent communication, leadership, and conflict resolution skills
  • Stable work history with a demonstrated strong work ethic
  • Graduation from an accredited culinary program is a plus

Responsibilities

  • Ensure guest satisfaction through a hands-on management approach
  • Assist the Executive Chef in managing back of house staff, focusing on training and development
  • Achieve budget objectives for labor and other cost centers
  • Oversee food and supply inventories and ordering processes
  • Maintain cleanliness and organization in compliance with OSHA regulations

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 available
  • Comprehensive dental, vision, and voluntary life insurance options
  • Flexible spending accounts and 401(k) plans
  • Paid sick leave and paid time off
  • Potential for monthly discretionary bonuses
Full Job Description
Overview

Del Frisco's Grille

Hoboken, NJ

Executive Sous Chef

Take the next step in your culinary leadership career at Del Frisco's Grille in Hoboken, an award-winning waterfront destination overlooking the Manhattan skyline. Known for its bold flavors, market-fresh ingredients, vibrant energy, and voted Best Waterfront Restaurant in Hoboken by OpenTable, this is an exciting opportunity for an Executive Sous Chef to lead, develop, and inspire a high-performing culinary team. Join a dynamic restaurant where exceptional food, unforgettable guest experiences, and career growth come together.

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

  • 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


Pay Range

USD $75,000.00 - USD $88,000.00 /Yr.

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