Sous Chef

Landry's, LLC.•Santa Ana, CA

About The Position

Morton’s The Steakhouse in Santa Ana is seeking a Sous Chef to support culinary leadership at its fine dining restaurant in South Coast Plaza Village. The role helps lead the culinary team, uphold the restaurant’s standards, and contribute to guest satisfaction and operational excellence. The Sous Chef assists the Executive Chef with back-of-house staff management, training and development, cost control, inventory and ordering, and maintaining sanitation and organization.

Requirements

At least 2 years of culinary management experience in an upscale or fine dining establishment.
Strong knowledge of back-of-house operations, including staff supervision, inventory controls, food and labor costs, and product quality.
Strong communication, leadership, and conflict-resolution skills.
Stable and progressive work history and a strong work ethic.

Nice To Haves

Graduation from an accredited culinary program.

Responsibilities

Ensure guest satisfaction through a hands-on, lead-by-example management style and commitment to a “Do Whatever It Takes Attitude.”
Assist the Executive Chef in managing all back-of-house staff, including ongoing training, development, and follow-up.
Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
Assist with weekly and monthly inventories and ordering food and supplies.
Maintain sanitation procedures and an organized work area in accordance with OSHA regulations.