Sous Chef
Sous Chef
landrysSan Jose, CA
today
$85,000.00 /Yr
Chefs and Head CooksFirst-Line Supervisors of Food Preparation and Serving WorkersFood Service Managers
Full-Service RestaurantsLimited-Service RestaurantsFood Service Contractors
Apply for this role →Sous Chef Join the team at Morton's The Steakhouse in San Jose as a Sous Chef and bring your culinary leadership to one of the most recognized names in fine dining. This is an exciting opportunity for a passionate chef to oversee kitchen operations, lead and develop a talented culinary team, uphold Morton's renowned standards of excellence, and deliver an exceptional guest experience. Ideal candidates have strong leadership skills, high-volume kitchen experience, and a commitment to quality, consistency, and teamwork. Take the next step in your culinary career with a brand known for excellence and growth opportunities.
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 plusEOE Pay Range USD $75,000.00 - USD $85,000.00 /Yr.
Also on the board Same function, level within a rung
Level
Mid
Salary
$85,000.00 /Yr
Location
San Jose, CA
Occupation
Chefs and Head Cooks
Industry
Full-Service Restaurants
Posted
today